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5
from 1 vote
Baby Potato Curry
US measuring cups are used (1 cup = 240 ml)
Course
Main Course
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
2
servings
Calories
346
kcal
Author
Kanan
Ingredients
▢
10-12
Baby potatoes
boiled, peeled
▢
2
tablespoons
Oil
▢
2
Green cardamoms
▢
2
Cloves
▢
½
inch
Cinnamon stick
▢
½
teaspoon
Cumin seeds
▢
½
teaspoon
Fennel seeds
▢
1 medium or ¾
cup
Red onion
finely chopped
▢
1
teaspoon
Ginger paste or freshly grated or crushed
▢
1
teaspoon
Garlic paste or freshly grated
▢
1
Green chili
chopped finely
▢
3 medium or 1 ⅓
cup
Tomato pureed
▢
Salt to taste
▢
¼
teaspoon
Turmeric powder
▢
1 ½
teaspoon
Red chili powder
▢
1
teaspoon
Coriander powder
▢
1
teaspoon
Cumin powder
▢
¾
cup
Water
▢
2
tablespoon
Plain yogurt
whisked
▢
½
teaspoon
Garam masala
▢
¼
teaspoon
Black salt (kala namak)
▢
1
teaspoon
Kasoori methi (dried fenugreek leaves)
Instructions
Cooking baby potatoes:
Wash them well and take into the pressure cooker. Add enough water so they are submerged in the water.
Cover with the lid, put the weight on. Turn the heat on medium.
Let it cook for 1-2 whistles. Or till potatoes are cooked and they should be knife tender.
Once potatoes are cool to touch, peel them and discard the skin.
Making baby potato curry recipe:
Now heat the oil in a pan on medium heat.
Once hot add whole spices (green cardamom, cloves and cinnamon). Saute for a minute.
Then add cumin seeds and fennel seeds. Let them sizzle a bit.
Then add chopped onions and sprinkle some salt. Cook till onions are translucent and soft.
Add ginger paste, garlic paste and chopped green chili and mix. Saute for 30 seconds
Add pureed tomato. Mix well.
Let it simmer and continue cooking. Do stir in between,
Cook till almost all the moisture is evaporated and oil starts to ooze out from the sides.
Then add remaining salt, turmeric powder, red chili powder, cumin powder and coriander powder. Mix well and cook for a minute.
Then add whisked yogurt. Quickly mix it, so yogurt will not curdle.
Add boiled baby potatoes. Mix well.
Add ¾ cup of water. and mix well.
Let it simmer for 7-8 minutes.
Lastly add garam masala, black salt and kasoori methi. Stir it.
Once you get the desired gravy consistency, turn off the stove.
Garnish with chopped coriander or cilantro leaves.
Nutrition
Calories:
346
kcal
|
Carbohydrates:
49.7
g
|
Protein:
6.6
g
|
Fat:
15
g
|
Saturated Fat:
2.1
g
|
Cholesterol:
1
mg
|
Sodium:
637
mg
|
Potassium:
1183
mg
|
Fiber:
7.5
g
|
Sugar:
9.9
g
*Nutrition information is a rough estimate for 1 serving
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