Spiced Baby Potato CurryVeg
Enjoy a classic, comforting meal with this easy-to-make spiced baby potato curry. Featuring a rich, flavorful tomato-based gravy infused with aromatic whole spices like cinnamon, cardamom, and cloves, this dish pairs perfectly with warm roti, steamed rice, or pulao. The baby potatoes are pressure-cooked to perfection, ensuring they absorb the delicious masala. A simple, wholesome, and hearty vegetarian option for any lunch or dinner gathering. Enjoy this dish.
Ingredients
1 kg Baby Potatoes
4 nos. Tomato (finely chopped)
2 nos. Onion (finely chopped)
1 tsp Ginger-Garlic Paste
1 tsp Cumin Seeds
3 nos. Green Cardamoms
1 cups Water
1 inch Cinnamon Stick
few Cloves
2 nos. Green Chilli
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Garam masala Powder (Hot Spices)
2 tbsp Oil
to taste Salt
Coriander Leaves (For garnish)
Instructions
Step 1— Preparation
1
Pressure cook the baby potatoes with a little water and salt on a medium flame for about 4 to 5 whistles.
2
Once cooked, peel the skins off the potatoes and set them aside.
Step 2— Cooking the Curry
1
Heat oil in a kadai and add your whole spices (cinnamon, cardamom, cloves, cumin seeds, and a few peppercorns).
2
Add the finely chopped onions and slit green chilies. Sauté until the onions turn a nice golden brown color.
3
Incorporate the ginger and garlic (or ginger-garlic paste) and sauté well.
4
Add the finely chopped tomatoes and cook them until they become soft and mushy.
5
Stir in your spice powders (kashmiri red chili powder, coriander powder, cumin powder, and garam masala powder) along with salt. Mix well.
6
Add the boiled potatoes to the pan and coat them beautifully in the masala. Let them cook for about 2 minutes.
7
Pour in one and a half cups of water and bring the gravy to a boil.
8
Cover the kadai and cook on a medium flame for approximately 15 minutes.
9
Finally, garnish with fresh chopped coriander leaves and serve hot.
