Baby potato curry recipe (Aloo curry recipe)
US measuring cups are used (1 cup = 240 ml)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
- 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)
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.
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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