Baby potatoes in spicy gravy
31 Mar 2018
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Background
I love potatoes in all forms. This is one such root that mixes with everything and adopt its flavor. This is my mother in law’s recipe which I modified by adding some yogurt which made it super delicious! This dish goes well with flat breads such as roti, naan or even with plain rice.
Ingredients
- 250 gms baby potatoes
- 1 medium sized onion chopped
- 2 green chillies
- 10 cashew nuts blanched
- 2 medium sized tomatoes
- 1 tsp ginger garlic paste
- 1 tsp garam masala powder
- 2 tsp dry fenugreek leaves
- ½ cup yogurt
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 bunch coriander leaves for garnishing
- Salt to taste
- 4 tsp oil
Instructions
- Boil and peel the potatoes.
- Heat a pan and add oil to it. Add the potatoes and fry till golden brown and form a crispy layer. Keep aside.
- In a pan heat oil and add onions and fry till brown.
- Add ginger garlic paste and green chillies, sauté for two minutes.
- Add coriander, cumin, turmeric, red chilli and garam masala powders and salt and sauté for a minute.
- Add tomatoes and cook till soft. Remove from flame and let it cool.
- In a blender add the mixture and blanched cashew nuts and blend it to a smooth paste.
- In a pan add the fried potatoes and the ground mixture and mix once.
- Add the yogurt and simmer for 10 mins. In case the curry is too dry, add little water.
- Finally add dry fenugreek leaves and transfer to serving bowl. Garnish with coriander leaves and serve hot.
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Categories
- Meal Type: - Main
- Cuisines: - Indian
- Occasions: - Sunday Lunch
- Ingredients: - Roots & Bulbs
- Health and Diet: - Vegetarian
- Skill Levels: - Moderate
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