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Baby potatoes in spicy gravy

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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Boil and peel the potatoes.
  2. Heat a pan and add oil to it. Add the potatoes and fry till golden brown and form a crispy layer. Keep aside.
  3. In a pan heat oil and add onions and fry till brown.
  4. Add ginger garlic paste and green chillies, sauté for two minutes.
  5. Add coriander, cumin, turmeric, red chilli and garam masala powders and salt and sauté for a minute.
  6. Add tomatoes and cook till soft. Remove from flame and let it cool.
  7. In a blender add the mixture and blanched cashew nuts and blend it to a smooth paste.
  8. In a pan add the fried potatoes and the ground mixture and mix once.
  9. Add the yogurt and simmer for 10 mins. In case the curry is too dry, add little water.
  10. Finally add dry fenugreek leaves and transfer to serving bowl. Garnish with coriander leaves and serve hot.