Description
A flavorful curry featuring spiced baby potatoes, cooked with a blend of aromatic spices.
Ingredients
Scale
- 1 pound baby potatoes
- 4 tablespoons mustard oil (or any other cooking oil)
- ¼ teaspoon asafetida (hing)
- 4–5 green chilies (slit into half)
- 2 whole bay leaves (tajpatta)
- 2–3 cloves (laung)
- 4–5 whole black peppercorns (kalimirch)
- ½ cup chopped onions
- 2 teaspoons ginger garlic paste
- 1 cup finely chopped tomatoes
- ½ cup whisked plain yogurt (dahi, curd)
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chilli powder
- ½ teaspoon roasted cumin powder
- ¼ teaspoon garam masala powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Wash the potatoes well with water.
- Heat 4-5 cups of water in a large pot over high heat.
- Once the water comes to a boil, add the potatoes along with 2 teaspoon salt to the pan.
- Cover and cook until they are softened (fork tender).
- Drain the water and peel the skin of the boiled potatoes.
- Heat mustard oil in a pan over high heat.
- Once the oil is hot, add the peeled potatoes to the pan and fry until they turn brown from all sides, stirring frequently.
- Remove the fried potatoes to a plate and keep them aside.
- Reduce the heat to medium.
- Add asafetida and green chilies to the same oil and let them crackle for 4-5 seconds.
- Add bay leaves, cloves, and black peppercorns, and let them crackle for 4-5 seconds.
- Now add onions and fry until they turn light brown in color, stirring frequently.
- Add ginger-garlic paste and fry until onions are nicely browned. Stir frequently.
- Add tomatoes to the pan and cook for a minute.
- Add yogurt and cook for another minute, stirring continuously otherwise the yogurt might curdle.
- Now add coriander powder, turmeric powder, chili powder, cumin powder, garam masala powder, salt, and sugar, and fry until the oil starts to separate from the sides.
- Add little water if the masala is getting too dry.
- Add the fried potatoes and 1 cup of water to the pan and mix well. Bring the curry to a boil.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 8-10 minutes.
- Add more water if the curry is too dry and bring it to a boil.
- Check for salt and add more if needed.
- Garnish with cilantro and serve hot.
Notes
- Ensure to stir frequently to avoid burning the spices.
- You can adjust the spice levels by adding or reducing the amount of green chilies and chili powder.
- This curry pairs well with rice or flatbreads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg