Baby potato curry recipe | Aloo curry recipe | Potato curry
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Baby potato curry recipe (Aloo curry recipe)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Calories 346kcal
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 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 1/3 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: 346kcal | Carbohydrates: 49.7g | Protein: 6.6g | Fat: 15g | Saturated Fat: 2.1g | Cholesterol: 1mg | Sodium: 637mg | Potassium: 1183mg | Fiber: 7.5g | Sugar: 9.9g
*Nutrition information is a rough estimate for 1 serving
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