Other Details

  • Posted By Pooja Goyal
  • Published On Sep 26,2014
  • Recipe Type Veg-Main
  • Preparation Time 25 Min.
  • Servings 4 Person
  • Views 2582

Potato Curry with Baby Potatoes

Posted by - Pooja Goyal


  • 12 PieceBaby Potatoes, boiled in salted water
  • 3 PieceMedium Tomatoes
  • 1 TablespoonsRoasted Coriander Seeds
  • .5 TeaspoonsCumin Seeds
  • 1 PieceCinnamon Stick
  • 2 PieceBay Leaf
  • .3 TeaspoonsGrated Ginger
  • 1 PieceGreen Chilli, Finely chopped
  • 1 PieceOnion, Finely chopped
  • 1 TeaspoonsRed Chilli Powder
  • .25 TeaspoonsTurmeric Powder
  • .3 TeaspoonsGaram Masala Powder
  • 1 TeaspoonsKasuri Methi
  • .5 TeaspoonsSugar
  • 1 TeaspoonsSalt
  • 3.5 TablespoonsCooking Oil

1.    Do not choose sour tomatoes. Blanch tomatoes (soak them in boiling water for 7-8 minutes, drain and peel them) and crush them with roasted coriander seeds in a food processor or blender and make a smooth tomato puree.

2.  Heat 1-tablespoon oil in a pan or kadai. Shallow fry boiled potatoes until they turn slightly light brown. Transfer them to a plate and keep aside.

3.  Heat remaining 2½ tablespoons oil in same pan over medium flame and add cumin seeds, cinnamon and bay leaves. When cinnamon and cloves begin to crackle, add chopped onion, chopped green chilli and grated ginger. Stir to mix well and sauté until onion’s color changes to light brown and oil starts to separate from it. Make sure to sauté over low to medium heat.

4. Add tomato puree (prepared in step-1), sugar, turmeric powder and red chilli powder, mix well.

5. Cook until oil starts to separate or for approx. 4-5 minutes. Stir in between occasionally.

6. Add shallow fried potatoes, crushed kasuri methi, garam masala powder and salt (only for crushed tomatoes) and mix.

7. Mix and cook for 2-minutes. Then, Add 3-tablespoons water & Cook for 2-3 minutes and turn off flame.

8. Transfer potato curry to a serving bowl and serve hot.

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