Indian Baby Potato Curry

Looking for an authentic Indian baby potato curry recipe? Want to know about regional variants on baby potato curry from India? Read our guide for facts & information…

Baby potatoes are very easy to cook and the best part is that they pick up the flavor of the spices more easily than the larger potatoes. So here is a quick delicious recipe that will leave your guests smiling.

You will need:

Baby Potatoes – 150 gms
Onions – 1 medium, finely chopped
Tomatoes – 2 small, finely chopped
Ginger garlic paste – 1/2 tsp
Kasuri Methi – 2 pinches
Curds/ Yogurt – 2 tbsp
Chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Turmeric powder a pinch
Cloves – 2
Cinnamon – 2″
Cardamom – 1
Salt to taste
Oil – 2 tsp

To make the curry, start by cleaning the potatoes. In order to clean the dirt you will need to soak and wash them. Next prick the potatoes with forks because you are cooking them with the skin and this will help in the cooking by allowing the hot air to come out of them.

Once the potatoes are cooked set them aside and place a pressure cooker pan with oil on the heat add some oil to the pan and then the spices including cardamom cinnamon and cloves. Fry the spices for a minute so that the oil can soak all the flavors. Now to this oil add the onions and sauté well till they are a golden brown. Now add the ginger and garlic paste, frying it for another 5-10 minutes till all the ingredients are well mixed and brown.

Next add the tomatoes, simmer for a while before adding the salt and turmeric. Sauté for another 5 minutes or till the tomatoes are tender and soft. Then to this mixture add the masala; red chili powder, coriander powder and the cumin powder. Simmer for another 5 minutes. Once the gravy base is ready it’s time to add the cooked baby potatoes. Cook the curry for a few minutes and then lower the flame and add the curds. Mix well so that it doesn’t curdle further.

Stir all the ingredients and add a cup of water or enough to cover the baby potatoes. Now sprinkle the kasuri methi and cover with the pressure cooker lid. Cook for 4-5 whistles and check if the potatoes are tender with a fork. Cook for a few more minutes after the potatoes are cooked so that the gravy thickens. Serve the curry with hot chappatis or rice. Ideally a simple tomatoes and/or rice dish makes a wonderful combination.

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