This Aloo Bhuna is the ultimate example of what makes North Indian cuisine so beloved. It’s everything you want in a curry: hearty, spicy, rich, and comforting, yet so easy to prepare. The dish features tender, boiled potatoes simmered in a creamy, spiced masala made from onions, tomatoes, curd, and classic Indian spices. A generous dollop of butter adds the finishing touch, giving it a melt-in-your-mouth experience.
The flavors in Aloo Bhuna come together in a beautiful harmony. The curd-based masala provides a smooth, tangy base, while the spices add layers of heat and earthiness. The butter helps bring everything together, adding richness and depth to the dish. The slightly crispy potatoes soak up all that masala goodness, making every bite bursting with flavor.
While Aloo Bhuna is a wonderful vegetarian option, its creamy texture and bold flavor can easily satisfy meat lovers as well. It’s a perfect dish to share with friends and family and can be easily doubled for large gatherings.
Why Aloo Bhuna is Great for You
Not only does this dish taste amazing, but it’s also packed with nutrients. Potatoes are a great source of vitamins, fiber, and minerals like potassium, which is essential for heart health. The curd in the gravy adds probiotics, which support gut health. The spices like cumin, coriander, and garam masala not only make the curry flavorful but also offer numerous health benefits. From boosting metabolism to aiding digestion, these spices provide a healthy punch to this indulgent dish.
But the real magic of Aloo Bhuna comes from the balance between spices, butter, and creaminess. It’s indulgent yet comforting, a perfect combination to enjoy during cozy family dinners or festive gatherings.
What Goes In
Now, let’s break down the ingredients that give Aloo Bhuna its rich, comforting flavor profile.
- Curd (Yogurt) – The star of the dish. Curd gives a smooth, tangy flavor that helps balance out the heat from the spices. It also creates a velvety base for the curry.
- Spices (Turmeric, Red Chilli, Cumin, Coriander, Garam Masala) – This blend of spices creates the backbone of the curry, providing warmth, depth, and that signature kick. Turmeric adds a subtle earthiness, while the other spices lend the curry its distinctive aroma.
- Kasuri Methi (Fenugreek Leaves) – This simple addition of dried fenugreek leaves imparts a subtle bitterness, which enhances the overall flavor of the curry and gives it an authentic touch.
- Onions & Tomatoes – These two create the base of the gravy, offering sweetness from the onions and a touch of acidity from the tomatoes.
- Green Chilli, Ginger & Garlic Paste – These ingredients elevate the flavor profile with their freshness and punch, contributing to the masala’s sharpness and warmth.
- Butter – Adds richness and that silky smooth finish to the curry. You can’t skip this step; it makes all the difference.
- Boiled Potatoes – Soft and absorbent, potatoes soak up all the spices, making them the perfect companion to the spicy, buttery gravy.
- Capsicum & Onion (for stir-fry) – The crunch from the stir-fried onions and capsicum contrasts beautifully with the soft potatoes and adds freshness to the curry.
- Coriander Leaves – A fresh garnish that brightens up the dish and adds a pop of color.
The Cooking Process
Start by making the curd mixture. Combine curd with the spices — turmeric, red chilli powder, cumin, coriander powder, garam masala, and a pinch of kasuri methi leaves. Mix it together and set it aside. This curd masala mixture is the key to creating that smooth, flavorful gravy that coats the potatoes perfectly.
Now, heat some oil in a pan and add cumin seeds. Let them crackle, then add your ginger, garlic, and green chilli paste. The aroma of these fresh ingredients sizzling in hot oil will fill your kitchen. Once the mixture is fragrant, toss in your finely chopped onions. Let them cook until they turn golden brown; this caramelization adds a lovely sweetness to the curry.
Next, pour in the tomato puree and cook it down until the oil begins to separate. This is where the magic happens — the base of your gravy is coming together, and the deep, rich color will start to develop.
Once the tomato puree is ready, pour in the curd mixture and stir it well. You’ll start to see the color intensify and the masala thicken. Add a splash of water to help it simmer, and let it cook on low heat. This step ensures all the flavors meld beautifully.
While the gravy simmers, take another pan and melt some butter. Toss in thinly sliced onions and capsicum, and cook them just enough to get a light char. Then add your boiled potato pieces and stir-fry for a few minutes. This gives the potatoes a nice, buttery flavor that will pair perfectly with the rich gravy.
Once your potatoes are ready, add them to the masala base, and let everything simmer for a few minutes so the flavors soak into the potatoes. Finish with fresh coriander leaves, and your Aloo Bhuna is ready to be served.
💡 Pro Tip: Always let your Aloo Bhuna rest for a few minutes before serving to allow the flavors to settle in. The spices continue to marinate the potatoes even off the heat.
What Goes Along
Aloo Bhuna pairs wonderfully with soft chapatis, flaky parathas, or even warm naan. If you’re in the mood for rice, serve it with jeera rice or simple steamed basmati. The richness of the curry is nicely balanced by the simplicity of these sides. For added flavor, you can also serve it with a side of cool cucumber raita or a tangy yogurt dip.
How to Serve
Serve your Aloo Bhuna hot, straight from the pan, in a small serving dish. Garnish with fresh coriander leaves for a pop of green. If you’re making a meal for guests, serve it with soft phulkas or warm naan on the side. Make sure you have plenty of extra butter or ghee — it’s that good.
Packing Tips
This dish packs beautifully for lunchboxes. Make sure it cools down before sealing in a container to prevent it from becoming watery. Pack it with warm roti or paratha in a separate compartment to keep everything fresh.
Party or Bulk Preparation
Aloo Bhuna is perfect for bulk preparation — the flavors intensify the longer it sits, making it ideal for meal prep or for serving a crowd. You can make the curry ahead of time and store it in the fridge for up to two days. Just reheat and serve with fresh rotis or rice. If you’re serving it for a large party, consider doubling the recipe — it’s sure to be a hit!
Aloo Bhuna Masala
Ingredients
to make curd mixture
to make aloo bhuna
Instructions
Prep Work
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Boil the potatoes
Boil the potatoes until soft, then peel and cut them into medium-sized pieces
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Slice onion and capsicum
Thinly slice an onion and one capsicum and set them aside for stir-frying. -
Chop onions
Finely chop the onions for sautéing in the gravy. -
Make ginger-garlic-chilli paste
Blend green chillies, ginger, and garlic into a fine paste. -
Puree the tomatoes
Blend tomatoes into a smooth puree for the base of the curry. -
Prepare curd mixture
Mix curd with all the powdered spices and kasuri methi until smooth. -
Wash and chop coriander
Rinse coriander leaves thoroughly and chop them finely for garnishing.
Method
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Prepare curd mixture
In a bowl, mix curd with turmeric, chilli, cumin, coriander, garam masala, pepper, salt, and kasuri methi. Stir until smooth.
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Adjust consistency
Add a splash of water to thin out the curd mixture if needed.
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Start base tempering
Heat half the oil in a kadai. Add cumin seeds followed by ginger garlic green chili paste. Sauté till fragrant. -
Sauté onions
Add finely chopped onions. Cook until they turn golden.
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Add tomato puree
Pour in tomato puree and cook until oil separates from the mixture. -
Mix in curd masala
Lower the flame and add the prepared curd mixture. Stir well to combine.
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Simmer the base
Add water, cover, and cook on medium flame for about 10 minutes. -
Stir fry veggies
In a separate pan, melt butter and sauté sliced onion, capsicum, and boiled potatoes for a few minutes.
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Combine everything
Add the stir-fried veggies into the curry base. Mix everything together.And cook on medium flame for about 3 minutes. -
Final simmer and garnish
Add a little more water, cook on medium flame for about 3 minutes, and finish with chopped coriander leaves.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 265kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 4g20%
- Cholesterol 10mg4%
- Sodium 620mg26%
- Potassium 690mg20%
- Total Carbohydrate 29g10%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 6g12%
- Vitamin A 820 IU
- Vitamin C 22 mg
- Calcium 95 mg
- Iron 2.4 mg
- Magnesium 40 mg
- Zinc 0.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.