Baby Potatoes Curry

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    Potato was one vegetable which mom always made when kids refused to eat anything else. I don’t know what is it about potatoes that kids love it in virtually every form be it baked or fried. Personally I never got the obsession around it as I loved my green veggies over potatoes any day.

    Potato is used a lot in Indian recipes, simple stir fry recipes are almost always incomplete without it. Aloo Gobhi [Potatoes & Cauliflower], Aloo Matar [Potatoes & Peas], Aloo Beans [Potatoes & Green Beans] are some of the most common vegetables made in every household especially in North India. By the way for those who don’t know potato = aloo in hindi.

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    One of the most popular baby potato recipe is punjabi Dum Aloo where the potatoes are cooked in a creamy curry. But this recipe is quite different, it’s low in calories as potatoes are boiled here compared to dum aloo where they are deep fried.

    In this particular recipe baby potatoes [which by the way aren’t that small compared to the ones we get in India] are boiled and then cooked in a onion-tomato curry with spices and yogurt. Here’s how you make it.

     

    Method

    Boil the small potatoes in a pressure cooker or in a pan/microwave. Prick the potatoes with fork all over so that the spices can seep inside the potatoes when we put them in the curry. Add all the ingredients listed under “to marinate” to the potatoes. Mix and keep in the refrigerator for at least 2 hours or preferably overnight.

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    Heat oil in a pan, once hot add cardamom and cloves. Saute for a minute and add the chopped onions. Fry the onions till they are translucent and raw smell goes away.

    Small-Potato-Yogurt-Curry-Step-2-notitle-cwm

    Once the onions are done add the fresh tomatoes paste and tomato puree. Cook for 7-8 minutes till raw smell goes away. Add the chopped mint leaves, paprika powder and give a good mix. Also add salt but be careful here as you will be adding potatoes to the curry which already have salt in them.

    Small-Potato-Yogurt-Curry-Step-3-notitle-cwm

    Now add water and let it come to a boil. Then add the marinated potatoes, mix and cover the curry and let it simmer for 10 minutes on medium-low flame. Finally add the pav bhaji masala and switch off the flame.Small-Potato-Yogurt-Curry-Step-4-notitle-cwmGarnish with coriander leaves and serve hot with rice or any Indian bread.

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    * You can use garam masala in place of pav bhaji masala.

    * Use hung curd for marinating the potatoes.

    * I boiled the potatoes for this recipe, for more flavor and taste you can deep fry the potatoes. They will taste great but will also be high in calories!

    Baby Potatoes Tomato Yogurt Curry

    Indian style baby potatoes cooked in a spiced tomato yogurt curry.
    Cuisine Indian
    Servings: 4
    Calories: 166 kcal
    Author: Manali
    4.5 from 2 votes
    Print

    Ingredients

    To Marinate

    • 7 baby potatoes
    • 4 tablespoons yogurt, preferably use hung curd
    • 1 teaspoon kasuri methi
    • 2 teaspoons ginger-garlic paste
    • ¼ teaspoon fennel seeds
    • ¼ teaspoon red chili powder
    • salt, to taste

    Curry

    • 2 teaspoon oil
    • 3 cloves
    • 3 cardamom
    • 1 onion, medium
    • 2 to matoes, pureed to fine paste
    • ½ cup tomato puree
    • 8-10 mint leaves, chopped
    • ¼ teaspoon paprika powder
    • ½ teaspoon pav bhaji masala
    • ½ teaspoon sugar
    • 1.5 cups water
    • salt, to taste

    Instructions

    1. Boil the small potatoes in a pressure cooker or in a pan/microwave.
    2. Prick the potatoes with fork all over.
    3. Add all the ingredients listed under "to marinate" to the potatoes.
    4. Mix and keep in the refrigerator for at least 2 hours.
    5. Heat oil in a pan, once hot add cardamom and cloves. Saute for a minute and add the chopped onions.
    6. Fry the onions till they are translucent and raw smell goes away.
    7. Once the onions are done add the fresh tomatoes paste and tomato puree. Cook for 7-8 minutes till raw smell goes away.
    8. Add the chopped mint leaves, paprika powder and give a good mix. Also add the salt.
    9. Now add water and let it come to a boil. Then add the marinated potatoes, mix and cover the curry and let it simmer for 10 minutes on medium-low flame.
    10. Finally add the pav bhaji masala and switch off the flame.
    11. Garnish with coriander leaves and serve hot with rice or any Indian bread.
    Nutrition Facts
    Baby Potatoes Tomato Yogurt Curry
    Amount Per Serving
    Calories 166 Calories from Fat 27
    % Daily Value*
    Total Fat 3g 5%
    Cholesterol 2mg 1%
    Sodium 36mg 2%
    Potassium 795mg 23%
    Total Carbohydrates 31g 10%
    Dietary Fiber 4g 16%
    Sugars 5g
    Protein 4g 8%
    Vitamin A 7.4%
    Vitamin C 39.2%
    Calcium 6.6%
    Iron 11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    2 thoughts on “Baby Potatoes Curry

    1. I have 2 questions?
      1. What is hung curd?
      2. When a recipe calls for red chili powder is that the same as using cayenne powder?

      Alice

      1. 1. hung curd is thick yogurt like greek yogurt. we just hang the regular curd/yogurt in a muslin cloth for few hours so that it all the water is drained out and then use in recipes. especially used for marination.
        2. yes in India we call it red chili powder, same as cayenne. hope that helps!

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