Recipe- Baby Potato Curry For Lunch

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.

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
1/2 cup tomato puree
8-10 mint leaves chopped
1/4 teaspoon paprika powder
1/2 teaspoon pav bhaji masala
1/2 teaspoon sugar
1.5 cups water
salt to taste

Method

* Boil the small potatoes in a pressure cooker or in a pan/microwave.

* Prick the potatoes with fork all over.

* Add all the ingredients listed under "to marinate" to the potatoes.

* Mix and keep in the refrigerator for at least 2 hours.

* 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.

* 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 the salt.

* 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.

* Garnish with coriander leaves and serve hot with rice or any Indian bread.