Baby Potato Curry

In this recipe, The gravy is usual punjabi style onion-tomato gravy. But the addition of yogurt adds little tang to it. All the spice powders added are basic and it is available in any Indian household Here in USA, I rarely get my hands on these small potatoes. But whenever I buy a bag of it, I make either dum aloo or lasaniya batata. But this time I forced myself to make something else. So I made this baby potato curry and tandoori aloo.

I have added little extra red chili powder, because I like any potato dish on little spicy side. But you can adjust it as per you taste. You can use regular potatoes instead. Boil the potatoes, once cooled, peel them. And then chop into big chunks.

How To Make Baby Potato Curry?

1. First boil the 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. Number of whistles or cooking time may vary depending on the size of the baby potatoes.
2. Once potatoes are cool to touch, peel them and discard the skin.
3. Now heat the oil in a pan on medium heat. Once hot add whole spices (green cardamom, cloves and cinnamon). Saute for a minute.
4. Then add cumin seeds and fennel seeds. Let them sizzle a bit.
5. Then add chopped onions and sprinkle some salt to speed up the cooking process.
6. Cook till onions are translucent and soft.
7. Add ginger paste, garlic paste and chopped green chili and mix.
8. Saute for 30 seconds
9. Add pureed tomato.
10. Mix well.
11. Let it simmer and continue cooking. Do stir in between,
12. Cook till almost all the moisture is evaporated and oil starts to ooze out from the sides.
13. Then add remaining salt, turmeric powder, red chili powder, cumin powder and coriander powder. Mix well and cook for a minute.
14. Then add whisked yogurt.
15. Quickly mix it, so yogurt will not curdle.
16. Add boiled baby potatoes.
17. Mix well.
18. Add ¾ cup of water. and mix well. Let it simmer for 7-8 minutes. During this time, potato will absorb some flavors and gravy will become nice and thick 19) Lastly add garam masala, black salt and kasoori methi. Crush the kasuri methi between your palm before adding, this way it releases its flavor at most.
19. Stir it. Once you get the desired gravy consistency, turn off the stove. baby potato curry is ready to serve. Garnish with chopped coriander or cilantro leaves. Serving suggestion: Serve this baby potato curry with paratha, roti, naan or kulcha. You can serve some sliced onion w/ lemon wedges or kachumber salad on side.