JERSEY ROYAL POTATO BUTTER MASALA | ALOO BUTTER MASALA
Since Robin Cook, Britains then home secretary, claimed back in 2001 that Chicken Tikka Masala is a “true British National Dish” it seems only fitting that we celebrate homegrown Jersey Royals in a beautifully mellow curry. ✓Suitable for vegetarians ✓A curry to “wow” guests ✓A wonderful Jersey Royal recipe ✓ Won’t find in any restaurant
Jersey Royal New Potatoes
Jersey Royals are the highlight of Spring in the UK. These new potatoes are grown exclusively on the island of Jersey and they have a Protected Designation of Origin so they cannot be grown anywhere else. Jersey Royals are sold in Jersey and mainland UK. Their season runs from April to June when they are most plentiful. They are primarily described as having a nutty flavour and delicate skin. These potatoes are perfect for the thick curry as they hold their shape and do not go mushy.
What is the difference between Butter Masala and Tikka Masala?
In Butter Masala, the main ingredients are not marinated where in Tikka Masala, they are left to marinate in the spices. In Butter Masala, a lot of butter and cream is used and the curry is mildly spiced. In Tikka Masala, strong spices and tomatoes are used more heavily. Because of this Tikka Masala recipes are redder in colour and Butter Masala is lighter. We love making our Paneer Tikka Masala in the Microwave Sometimes, we like Paneer Makhanwala which is the same as Paneer Butter Masala.
Aloo Butter Masala Ingredients
Here are all the ingredients you’ll need to make this tasty curry. 1. New Potatoes – wash the potatoes and lightly rub off some of the skin. Do not peel the skin 2. Butter – if you use salted butter, then adjust the seasoning accordingly. We used unsalted (vegan use vegetable ghee) 3. Double cream and whole milk (for vegan version use non-dairy ingredients) 4. Onion, garlic, green chillies, ginger 5. Tomatoes – crushed. Use fresh tomatoes if possible as tinned tomatoes will make the gravy redder in colour 6. Cashew nuts – adds lots of richness, creaminess and nuttiness to the dish 7. Mustard and cumin seeds 8. Whole spices – Bay leaf, clove, cinnamon stick 9. Masala – Cardamom powder, red chilli powder, ground cumin and coriander, garam masala 10. Dried fenugreek leaves – known as kasoori or kasturi methi which adds this unique and restaurant-style flavours to the dish.
How to make – step by step and video
Note-please follow step by step instructions, full printable recipe card with the exact measurement is at the bottom of this post) Boil or steam potatoes according to packet instructions. Once cooked, rub off some of the skin and leave aside. (pic 1)
You could also cook baby potatoes in the Instant Pot too.
Pour one cup of water in the Instant pot liner and place steamer.
Put potatoes on the steamer, close the lid.
Cook on HIGH for 3 minutes, 10 minutes NPR.
Remove the potatoes and use it in the recipe.
In a heavy bottom pan, heat oil. Add mustard and cumin seeds and once they splutter. (pic 2) Add roughly chopped onion, garlic, ginger and green chillies and tomatoes and cashew nuts. Turn off the heat and allow the mixture to cool. Transfer mixture into a blender and blend until smooth (add water if needed) (pic 3) Heat butter in the same pan and add whole spices. (pic 4)
Pour over the blended mixture and cook for a few minutes. (pic 5) Add the dried spices apart from Garam masala and cook until the oil rises to the surface. (pic 6) Add the milk and cream to the pan and bring to a boil. (pic 7) Add salt and sugar and cardamom powder (pic 8)
Add the boiled/steamed potatoes Allow the curry to cook for 2/3 minutes. (pic 9) Add fenugreek leaves and garam masala, turn off the heat. Let the curry sit for 5 minutes to thicken and garnish with fresh coriander. (pic 10)
Can I make this vegan?
How to store leftovers
Fridge – This curry keeps well in the fridge for up to 3 days. As it contains potatoes, as soon as it is cold, place in the fridge. Cover well to prevent the smell of the curry settling on other foods Freezer – you can freeze this curry. However, to re-heat, allow the curry to defrost naturally, otherwise, the potatoes may lose their texture and shape.
More potato recipes
1. Marwari dum aloo – pantry staple baby potato curry 2. Easy potato chips curry 3. Aloo aur pyaaz ke parathe– potatoes and onion paratha 4. Dahi wale aloo -Potatoes in yogurt gravy 5. Goda dum aloo 6. Maru’s Bhajia – crispy potato fritters 7. Smashed potato chaat 📖 RECIPE CARD
