Andhra Style, Karnataka Style, Lunch Recipes, Veg Curries, Vegetarian

Baby Potato Curry | How to make Baby Potato Gravy

Baby Potato Curry | Baby potato Gravy is a spicy, creamy, thick gravy prepared from baby potatoes. This dish features baby potatoes or aloo, which are put to an onion and tomato-based sauce with a few seasonings.

This is the classic recipe, in which we use just a few spices and the potatoes themselves enhance the overall taste of the food.

These baby potatoes, unlike the regular ones, have a distinct taste and flavor; when eaten in the dish or tossed, it’s like a flavor explosion in one’s tongue.

I love baby aloo, and I could eat them every day if I made curry or simply tossed them with spices. These come in net bags, allowing them to be exposed to air and stay for a longer period of time.

It tastes absolutely delicious; the delicate, subtly sweet flavor and creamy texture of the aloo combined with the rich, tangy, spicy curry make it a sheer delight and a lip-smacking feast.

I made this dish for dinner to serve 10 people using 1kg aloo. First, I carefully clean and then pressure boil them with water and salt until they cook perfectly.

After that, I take the skin off and toss them in oil and seasonings till golden brown and roasted. Then I make the basic gravy with puréed onions and pureed tomatoes, as well as ginger-garlic paste and spiced cashew paste.

Finally, I simmer the potatoes in the gravy and garnish them with Kasuri methi and fresh cream.

Serve this delicious, spicy curry delight with roti, naan, chapati, or plain rice. Try other curry dishes featured in this blog Stuffed Brinjal, Rajma, Kadai Mushroom, Paneer Butter masala

How to make Baby Potato Curry

  1. Boil the baby potatoes in a pressure cooker with water and salt. Cook them until they become mushy and are thoroughly cooked on the inside.

2. Allow them to cool before peeling off the skin and keep them aside.

3. Heat 1 tbsp oil in a pan and add salt, 14th tsp red chili powder, and turmeric powder, mix. Don’t let the spices burn.

Baby potato curry

4. Toss in the boiled and peeled potatoes until the spices are evenly distributed on them.

Baby potato curry

5. On medium heat, slightly roast the potatoes for 1–2 minutes, or until they turn a golden color. Set them aside.

Baby potato curry

6. Heat the oil in a separate wide pan and add the cumin seeds, allowing them to splutter.

7. Add the raw onion paste and cook for a minute, or until the raw scent goes.

8. Add a pinch of turmeric to the raw onion paste and continue to stir for a minute until the water gets evaporated.

9. Then, add the tomato puree and continue to cook for another 2 minutes.

10. Add the ginger-garlic paste and sauté until the raw smell goes, and the mixture thickens.

11. Now, add the red chili powder, salt, garam masala, and coriander powder and cook till aromatic.

12. Heat for a minute after adding the cashew paste and half a cup of water.

13. Cook until the mixture thickens to a gravy consistency, then add the boiled, peeled, and tossed baby potatoes.

Baby potato curry

14. To adjust the flavor of the gravy, add a pinch of sugar.

Baby potato curry

15. Finish with fresh cream and Kasuri methi when the gravy thickens and oil oozes out of the mixture.

Baby potato curry

16. Serve this scrumptious spicy Baby potato curry with roti, naan, chapati, or plain rice.

Baby potato curry

Baby Potato Curry | Baby potato Gravy | How to make Baby potato curry

Srilatha
Baby Potato Curry | Baby potato Gravy is a spicy, creamy, thick gravy prepared from baby potatoes which are put to an onion and tomato-based sauce.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Curry
Cuisine Indian, South indian
Servings 4 people

Ingredients
  

  • 500 grams Baby potatoes
  • 3 cups Water
  • 2 tbsp Oil
  • Salt as required 
  • ¼ tsp Turmeric
  • 1 tsp Red chili powder
  • ¼ tsp Cumin
  • 1 Onion (large) puree
  • 2 Tomato (large) puree
  • 1 Ginger-garlic paste
  • ½ tsp Garam masala
  • 1 tsp Coriander powder
  • ½ cup Cashew paste
  • a pinch Sugar
  • 2 tbsp Fresh cream
  • 1 tbsp Kasuri Methi

Instructions
 

  • Boil the baby potatoes in a pressure cooker with water and salt. Cook them until they become mushy and are thoroughly cooked on the inside.
  • Allow the potatoes to cool before peeling off the skin and keep them aside.
  • Heat 1 tbsp oil in a pan and add salt, 14th tsp red chili powder, and turmeric powder, mix. Don't let the spices burn.
  • Toss in the boiled and peeled potatoes until the spices are evenly distributed on the potatoes.
  • On medium heat, slightly roast the potatoes for 1–2 minutes, or until they turn a golden color. Set them aside.
  • Heat the oil in a separate wide pan and add the cumin seeds, allowing them to splutter.
  • Add the raw onion paste and cook for a minute, or until the raw scent goes.
  • Then, add the tomato puree and continue to cook for another 2 minutes.
  • Add the ginger-garlic paste and sauté until the raw smell goes, and the mixture thickens.
  • Now, add the red chili powder, salt, garam masala, and coriander powder and cook till aromatic.
  • Heat for a minute after adding the cashew paste and half a cup of water.
  • Cook until the mixture thickens to a gravy consistency, then add the boiled, peeled, and tossed baby potatoes.
  • To adjust the flavor of the gravy, add a pinch of sugar.
  • Finish with fresh cream and Kasuri methi when the gravy thickens and oil oozes out of the mixture.
  • Serve this scrumptious spicy Baby potato curry with roti, naan, chapati, or plain rice.