Preparing restaurant style of gravies as a side dish for Roti and Chappathi would always be inviting.Out of all,making butter masala gravies would be the most favorite. I had a thought to try out making butter masala gravy out of potato,rather than using paneer, which is an usual butter masala recipe prepared often.

Potatoes would be available most of the times in kitchen storage,so it can be prepared as a side dish in regular intervals. Here is the recipe to go with. Do try this and even am bookmarking it for future use as I would not be remembering the perfect ingredients,because this is a tried out perfect recipe.

Ingredients :

Baby potatoes -1 cup
Fresh peas 1/2 cup
Tomato -1 big size
Butter -2 tbsp
Red chilli powder -2 tsp
Turmeric powder -1/4 tsp
Dhania powder -2 tsp
Garam masala -2 tsp
Fresh cream -2 tbsp (see the note below for substitute)
Salt as required
Refined oil -3 tbsp

To grind 
Onions -2
Cinnamon -2
Cloves -3
Saunf -1/2 tsp
Ginger -1/4 inch
Garlic -3 pods

Method :

  1. Wash the potatoes and pressure with 1/4 tsp of salt for 2-3 whistles.
  2. Once the pressure is down, drain the water and peel off the skin. Cut the potatoes into two halves and keep aside.
  3. Boil the peas in separate vessel with adequate water until they are cooked.
  4. Now make a coarse paste of the ingredients given to grind.
  5. Grind the tomatoes separately and keep aside.
  6. Heat oil in thick pan,add the onion paste and saute till the raw smell goes off.
  7. Now add tomato paste, turmeric powder, red chilli powder, dhania powder,garam masala and keep frying.
  8. On the other side heat a pan with a tsp of butter and fry the potatoes for just 5 minutes.
  9. Once the oil starts oozing out of the gravy,add the butter fried potatoes,clooked peas,salt and add 2 glass of water and close the lid.
  10. Cook in a medium flame and saute in between.
  11. You will the masalas gets blended with the potato and peas to form a thick gravy.
  12. In this stage add the remaining butter,cook for 3-4 minutes and put off the flame and at last add fresh cream.

Potato peas butter masala

Note :
  • You can either use normal potato/ baby potato.
  • Cook the paste in low flame to avoid getting burnt in sides. 
  • Do not add more water as the vegetables are already cooked.
  • If you are adding the substitute for fresh cream (I use beaten milk layer ) add along with butter to get cooked.

To know more about Substitute for fresh cream Click here

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