If you love crispy aloo tikki, this Aloo Tikki Masala turns them into a proper meal.
Golden potato patties are tucked into a creamy spiced tomato sauce with onion, garlic, curry leaves, whole spices and garam masala.
The result is rich, comforting and full of flavour, with that lovely contrast between the crisp tikki and the creamy masala.
I originally developed this recipe using ready-made frozen aloo tikki, which made it incredibly quick to put together.
For this updated PriMade version, I have included a simple homemade aloo tikki as the main recipe, while keeping frozen aloo tikki as an easy shortcut if you can find them.
Serve it with rice, naan or roti and you have a really satisfying meat-free meal.
Aloo tikki are Indian-style potato patties made from cooked potato and spices, shaped into rounds and cooked until golden on the outside.
They can be served as a snack, as part of chaat or, as in this recipe, added to a flavourful curry sauce.
The key to this dish is keeping the tikki crisp until the very end.
You do not want to simmer them in the sauce for a long time or they can start breaking apart.
For this version, the tikki are made from mashed potato with a few simple spices and herbs.
The potato mixture should be fairly dry so the patties hold their shape.
If your potatoes are very wet, let them steam dry after boiling before mashing.
Once shaped, the tikki can be shallow-fried until golden on both sides.
You can also air-fry or bake them if you prefer.
Absolutely.
If you can find ready-made frozen aloo tikki, use about 8 pieces and cook them according to the packet instructions.
Make sure they are crisp before adding them to the masala.
This was how I originally made the recipe, and it is still a brilliant shortcut.
The sauce starts with onions and whole spices: cinnamon, cardamom and cloves.
Then come garlic, curry leaves and the ground spices.
Once the tomatoes are added, give them enough time to cook properly.
You want the tomato masala to thicken and lose its raw taste before the cream goes in.
The final garam masala is added right at the end for extra warmth and aroma.
This is one of the most important parts of the dish.
If the tomatoes are rushed, the sauce can taste sharp and unfinished.
Let them simmer until the mixture thickens and the oil begins to separate slightly around the edges.
That is when you know the masala has cooked down properly.
This version has a definite chilli kick, but you can adjust it easily.
If you prefer a milder curry, reduce the chilli powder.
If you like more heat, add extra chilli powder or some fresh green chilli with the onions.
Different chilli powders vary in strength, so use the one you know as your guide.
Boil the potatoes until tender, then drain well and allow excess steam to escape.
Mash until smooth.
Add the tikki seasonings and mix well.
Shape into 8 even patties.
Chill for a few minutes if the mixture feels very soft.
Heat a little oil in a frying pan over medium heat.
Cook the tikki in batches until golden and crisp on both sides.
Remove and set aside.
Heat the oil in a pot.
Add the cinnamon stick, cardamom pods and cloves.
Allow them to become fragrant, then add the chopped onion.
Cook until the onion is soft and beginning to brown.
Add the crushed garlic and curry leaves.
Cook for about a minute until fragrant.
Add the cumin, coriander, turmeric and chilli powder.
Mix well and cook briefly.
Add a small splash of water if the spices begin to catch.
Add the chopped tomatoes and salt.
Reduce the heat and simmer for about 10 to 15 minutes until the tomatoes have broken down and the masala has thickened.
Reduce the heat and stir in the cream.
Mix until the sauce is smooth and creamy.
Taste and adjust the salt or chilli if necessary.
Place the cooked aloo tikki gently into the prepared sauce.
Spoon a little masala over the top.
Do not stir aggressively or simmer for too long, as the tikki can soften and break apart.
Sprinkle over the garam masala and chopped dhania.
Switch off the heat and serve immediately.
Yes.
You can shape the tikki earlier in the day and keep them refrigerated until ready to cook.
You can also cook them ahead and reheat them briefly before adding them to the sauce.
For the best texture, though, freshly cooked tikki are ideal.
Yes.
You can leave the cream out for a more tomato-forward masala.
You can also use an unsweetened plant-based cooking cream if you want a dairy-free version.
Coconut cream can also work, although it will change the flavour of the sauce.
Add more chilli powder or fresh green chilli.
Stir a handful of peas into the tomato masala before adding the cream.
Baby spinach can be wilted into the sauce before the tikki go in.
You can replace some or all of the potato with cooked sweet potato for a different flavour.
This curry is rich enough to be a main meal on its own.
Serve it with:
A little plain yoghurt on the side is also lovely if your curry is spicy.
I love recipes like this because they take something simple and turn it into a proper meal.
Crispy potato tikki are already delicious on their own.
But once they are tucked into a creamy, spiced tomato sauce, they become something completely different.
It is comforting, full of flavour and exactly the kind of vegetarian meal that does not feel like anything is missing.
And if you have frozen aloo tikki in the freezer, dinner becomes even easier.
Crispy homemade aloo tikki served in a creamy tomato masala with garlic, curry leaves and warm spices. A comforting vegetarian curry perfect with rice, naan or roti.
FROZEN ALOO TIKKI:
Use 8 frozen aloo tikki if available. Cook according to the packet instructions until crisp, then add them to the finished masala.
POTATOES:
Drain the potatoes very well before mashing. Excess moisture can make the tikki too soft.
CORN FLOUR:
The cornflour helps the tikki hold their shape. Add a little more if your potato mixture feels very soft.
CHILLI:
Adjust the chilli powder according to taste and the strength of your chilli powder.
KEEP THE TIKKI CRISP:
Add the tikki to the sauce only at the end and do not simmer them for too long.
DAIRY-FREE:
Replace the cream with an unsweetened plant-based cooking cream.
MAKE AHEAD:
The tikki can be shaped ahead and refrigerated until ready to fry.
