Baby potatoes in a rich tomato based curry sauce! It’s a delightful side dish which can be a star on any table!
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Ingredients
Baby potatoes 1 lb, boiled and peeled
Ginger 1 tbs, grated
Garlic. 1 tbs, crushed
Onion. 1 large, sliced thin
Tomatoes. 1 cup, purée
Plain Yogurt. 1/ 2 cup
Dry spices - turmeric 1/2 tsp, chili powder 1 tsp , cumin 1 tsp coriander powder 2 tsp , mango powder 1/2 tsp
Dry fenugreek leaves 1 tbs
Salt 1 tsp/ to taste
Cilantro to garnish
Oil - for frying the potatoes and 2 tbs for the curry sauce.
Method
1. Take the boiled and peeled baby potatoes and. Pierce them with a fork lightly.
2. In a fry pan add some oil and lightly fry the potatoes until they look light brown. Keep it aside
3. In a deeper pan or wok add 2-3 tbs of oil.
4. Add a tsp of cumin seeds and tsp of caraway seeds.
5. Add the onions and cook them until they are light brown and caramelized well.
6. Add the tomato purée and add 1/2 tsp sugar to balance the tart.
7. Stir for a couple of minutes and then add the yogurt to this mix / quickly and stir until the yogurt mixes smoothly into the onion and tomato mixture.
8. Add the dry spices and mix well. Let this cook until all tue flavors blend in well and you start to see the oil separate from the mix. This tells you that the ingredients are cooked well and the spices have blended in well.
9. At this point add the potatoes and 1 cup of water. Stir well
10. Decrease the heat to medium and let the potatoes soak in the flavors for about 5-10 mins with a lid on the pan.
11. Garnish with cilantro and it’s ready to enjoy with naan or rice!
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