Halwai style no garlic no onion aloo is a classic Indian potato curry packed with warm whole spices, hing, tomato, ginger, green chilli, and aromatic powdered spices. The potatoes are cooked in a rich tomato-based masala and finished with kasuri methi and fresh coriander. It is comforting, spicy, tangy, and perfect with puris or parathas.

What is Halwai Style No Garlic No Onion Aloo?

Halwai style no garlic no onion aloo is a traditional-style potato curry made without onion or garlic. Boiled potatoes are added to a tomato and spice-based gravy and cooked until they absorb all the flavours of the masala.

Main Ingredient of Halwai Style No Garlic No Onion Aloo:

1. Potatoes – 3 medium, boiled and peeled

2. Tomatoes – 2

3. Green chillies – 2

4. Ginger – 1½ inch

5. Oil – 1 tbsp

6. Ghee – 1 tbsp

7. Cumin seeds – 1 tsp

8. Bay leaves – 2 small

9. Cloves – 2, crushed

10. Black peppercorns – 2–3, crushed

11. Green cardamom – 1–2, crushed

12. Hing – ½ tsp

13. Turmeric powder – ½ tsp

14. Coriander powder – 1 tbsp

15. Fennel powder – 1 tsp

16. Red chilli powder – 1 tsp

17. Besan – 1½ tbsp

18. Hot water – ¼ cup

19. Salt – to taste

20. Amchur powder – ½ tsp

21. Kasuri methi – ½ tsp, crushed

22. Water – 1 cup

23. Coriander leaves – 2 tbsp, finely chopped

What Is So Special About Halwai Style No Garlic No Onion Aloo?

This curry gets its signature halwai-style flavour from a combination of ghee, whole spices, hing, besan, and a slow-cooked tomato masala. The besan helps give the gravy body, while amchur and kasuri methi add a delicious tangy and aromatic finish.

Quick and Easy Halwai Style No Garlic No Onion Aloo:

Blend tomatoes, ginger, and green chillies into a smooth paste. Temper whole spices in oil and ghee, add the powdered spices and besan, then cook with the tomato puree until the masala releases oil. Add water and chunks of boiled potato, simmer until the curry comes together, and finish with kasuri methi and coriander.

How to make Halwai Style No Garlic No Onion Aloo

1. Add tomatoes, ginger, and green chillies to a mixer grinder and blend into a smooth paste. Keep aside.

2. Heat oil and ghee in a pan.

3. Add cumin seeds, bay leaves, crushed cloves, black peppercorns, and crushed cardamom.

4. After a few seconds, add hing, turmeric powder, coriander powder, fennel powder, and red chilli powder.

5. Cook the spices for a few seconds.

6. Add besan and cook until the raw smell disappears.

7. Add hot water and mix to form a smooth paste.

8. Add the prepared tomato puree.

9. Cook for 2–3 minutes.

10. Add salt and amchur powder.

11. Cover and cook until the masala leaves oil.

12. Add crushed kasuri methi and 1 cup water.

13. Let the curry come to a boil.

14. Break the boiled potatoes into small chunks and add them to the curry.

15. Mix well and cook for another 2–3 minutes.

16. Garnish with finely chopped coriander leaves.

17. Serve hot.

Expert Tips

1. Cook the besan properly until its raw smell disappears for a richer curry.

2. Use hot water when mixing the besan into the masala to prevent lumps.

3. Let the tomato masala cook until it releases oil for a deeper halwai-style flavour.

4. Break the potatoes into uneven small chunks rather than cutting them perfectly for a more rustic texture.

5. Adjust the water depending on how thick you want the curry.

6. Crush the kasuri methi between your palms before adding it to release its aroma.

Recipe Card

Halwai Style No Garlic No Onion Aloo

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Category

Main Course

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Calories

220

Halwai style no garlic no onion aloo is a classic Indian potato curry packed with warm whole spices, hing, tomato, ginger, green chilli, and aromatic powdered spices. The potatoes are cooked in a rich tomato-based masala and finished with kasuri m...

Author:

Samridh

Ingredients

To Make Tomato Paste

• Tomatoes – 2

• Green chillies – 2

• Ginger – 1½ inch

For the Curry

• Potatoes – 3 medium, boiled and peeled

• Oil – 1 tbsp

• Ghee – 1 tbsp

• Cumin seeds – 1 tsp

• Bay leaves – 2 small

• Cloves – 2, crushed

• Black peppercorns – 2–3, crushed

• Green cardamom – 1–2, crushed

• Hing – ½ tsp

• Turmeric powder – ½ tsp

• Coriander powder – 1 tbsp

• Fennel powder – 1 tsp

• Red chilli powder – 1 tsp

• Besan – 1½ tbsp

• Hot water – ¼ cup

• Salt – to taste

• Amchur powder – ½ tsp

• Kasuri methi – ½ tsp

• Water – 1 cup

• Coriander leaves – 2 tbsp, finely chopped

Directions

1. Blend tomatoes, ginger, and green chillies into a smooth paste.

2. Heat oil and ghee in a pan.

3. Add cumin, bay leaves, cloves, black pepper, and cardamom.

4. Add hing, turmeric, coriander powder, fennel powder, and red chilli powder.

5. Add besan and cook until the raw smell disappears.

6. Add hot water and make a smooth paste.

7. Add the tomato puree and cook for 2–3 minutes.

8. Add salt and amchur powder.

9. Cover and cook until the masala leaves oil.

10. Add kasuri methi and water.

11. Bring the curry to a boil.

12. Add the boiled potatoes, broken into small chunks.

13. Mix well and cook for 2–3 minutes.

14. Garnish with coriander leaves and serve hot.

Recipe Note

The key to getting a rich halwai-style curry is cooking the masala patiently until it leaves oil. Adding besan gives the gravy extra body and a deeper roasted flavour.