Baby Potato Curry goes well with any of the Indian breads like Chapati, Nan, Roti or Puri/Poori. Soft, tiny Baby Potatoes help make a great tasting, gravy based Curry/Subzi. Your family is sure to love this great tasting curry.
- Baby Potatoes – 8-10
- Cumin seeds / Jeera – 1 tsp
- Onion – 1
- Tomato – 1
- Ginger Garlic paste – 1/2 tsp
- Chilly Powder – 1 tsp
- Coriander Powder / Dhaniya Powder – 1 tsp
- Garam Masala Powder- 1/2 tsp
- Turmeric powder – pinch
- Coriander leaves / Cilantro
- Curry leaves
- Sugar – 1/4 tsp
- Oil – 2 tsp
Time to Prepare: 30 min
How to Prepare Baby Potato Curry:
1) Prick the Baby Potatoes with fork or with knife (will help cook Potatoes better). Cook potatoes with salt in a pressure cooker until you hear 4-5 whistles. Once the Potatoes turn cool, peel out the skin. Keep aside.
2) Chop the Onions and put it a mixer grinder and make a fine paste. Keep side.
3) Chop the Tomatoes and put it a mixer grinder and prepare puree. Keep side. You can prepare puree out of cooked Tomatoes but preparing puree out of raw Tomatoes helps me retain the nutritious outer covering of Tomatoes.
4) Heat Oil in a pan, add Cumin seeds. When Cumin seeds splutter, add Curry leaves to it and fry for a minute.
5) Add Onion paste from Step 2, Turmeric powder and leave the pan ingredients to cook for a minute. Then add Tomato Puree and Ginger + Garlic paste and allow them to cook for 2-3 min. Now add Chilly Powder, Garam Masala, Coriander Powder, Salt and Sugar and mix well. Add 1/2 cup of water to the pan and cook for 3 min or till the raw smell of vegetable ingredients disappears.
6) Now add the boiled Baby Potatoes from Step 1 to the above mixture and cook for 5-6 min, so that the Potatoes blend well with the rest of the curry elements. When the gravy turns thick, add chopped Coriander leaves and switch off the flame.
Now the hot and delicious Baby Potato Curry is ready to serve with your choice of Indian bread – Chapati, Puri/Poori, Nan or Roti.