Badami Aloo
A rich and creamy North Indian curry featuring tender baby potatoes simmered in a luscious gravy made from almond paste, yogurt, and aromatic spices. This Mughlai-inspired dish is perfect for a special meal, offering a nutty and mildly sweet flavor.
For 4 servings
7 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Potatoes and Almond Paste
- b.Boil the baby potatoes until they are fork-tender, about 10-12 minutes. Drain, peel the skins, and gently prick each potato a few times with a fork. Set aside.
- c.Soak 1/4 cup of almonds in hot water for 20-30 minutes. Peel the skins off.
- d.Transfer the peeled almonds to a small blender jar with 2-3 tbsp of water and grind to a very smooth, fine paste. Set aside.
- 2
Step 2
- a.Sauté the Potatoes
- b.Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the boiled and pricked baby potatoes. Sauté for 5-7 minutes, stirring occasionally, until they turn light golden brown and develop a slightly crisp exterior.
- d.Remove the potatoes from the pan and keep them aside.
- 3
Step 3
- a.Start the Gravy Base
- b.In the same pan, add the remaining 1 tbsp of ghee. Let it heat up.
- c.Add the whole spices: bay leaf, cinnamon stick, lightly crushed green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
- d.Add the onion puree and cook for 7-9 minutes, stirring frequently, until it turns golden brown and most of the moisture has evaporated.
- 4
Step 4
- a.Cook the Masala
- b.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
- c.Add the tomato puree and cook for 4-5 minutes, stirring, until the paste thickens and you see oil separating at the edges.
- d.Add the powdered spices: turmeric powder, coriander powder, and Kashmiri red chili powder. Mix well and cook for another minute.
- 5
Step 5
- a.Add Creamy Elements
- b.Reduce the heat to the lowest setting. Add the whisked curd (yogurt) a little at a time, stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until well incorporated.
- c.Now, add the prepared almond paste. Mix thoroughly and cook for another 3-4 minutes, stirring constantly, until the paste is fragrant and cooked through.
- 6
Step 6
- a.Simmer the Curry
- b.Return the sautéed baby potatoes to the pan. Gently mix to coat them with the masala.
- c.Pour in 1.5 cups of water and add salt. Stir to combine.
- d.Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, allowing the potatoes to absorb the rich flavors of the gravy.
- 7
Step 7
- a.Finish and Garnish
- b.Uncover the pan. Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala and optional fresh cream.
- c.Stir gently and let it simmer for 2 more minutes.
- d.Turn off the heat. Garnish with chopped coriander leaves and slivered almonds. Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pricking the boiled potatoes is a crucial step; it helps them absorb the gravy for a more flavorful dish.
- 2Sautéing the potatoes before adding them to the gravy gives them a wonderful texture and prevents them from becoming mushy.
- 3Always add whisked, room-temperature yogurt on low heat while stirring continuously to prevent it from splitting or curdling.
- 4For a smoother gravy, ensure the almond and onion pastes are ground very finely.
- 5Crush the kasuri methi between your palms before adding it to release its maximum flavor and aroma.
- 6For a quicker prep, you can use store-bought blanched almonds.
- 7Let the curry rest for 5-10 minutes before serving to allow the flavors to meld together beautifully.
Adapt it for your goals.
Vegan Version
To make this dish vegan, replace ghee with a neutral oil, use a plant-based yogurt like cashew or coconut yogurt, and substitute fresh cream with cashew cream.
Badami PaneerBadami Paneer
Substitute the baby potatoes with 250g of paneer cubes. Lightly pan-fry the paneer cubes until golden before adding them to the gravy at the final simmering stage.
Richer GravyRicher Gravy
For an even richer, more decadent gravy, you can add 1 tablespoon of cashew paste along with the almond paste.
Add VegetablesAdd Vegetables
Incorporate other vegetables like green peas or lightly steamed cauliflower florets along with the potatoes for added texture and nutrition.
Why this is on our healthy list.
Rich in Healthy Fats
Almonds are a primary ingredient, providing monounsaturated fats that are beneficial for heart health and can help in managing cholesterol levels.
Energy Boosting
Potatoes are a great source of complex carbohydrates, which provide sustained energy, making this dish both delicious and fueling.
Promotes Gut Health
The use of curd (yogurt) introduces beneficial probiotics into the dish, which support a healthy digestive system and improve gut flora.
Good for Bone Health
Both almonds and yogurt contribute calcium and magnesium, essential minerals for maintaining strong and healthy bones.
Frequently asked questions
A single serving of Badami Aloo contains approximately 300-350 calories. This is an estimate and can vary based on the exact amount of ghee, cream, and the size of the potatoes used.