Ingredients:
1. Baby potatoes - 5 to 6
2. Garlic - 6 pods
3. Ginger - small piece
4. Onions - 1 no.
5. Tomatoes - 2 no.
6. Kashmir chillies - 5 to 6 nos.
7. Garam masala - 1/2 tsp.
8. Coriander powder - 1/2 tsp.
9. Turmeric powder - 1/4 tsp.
10. Cumin seeds - 1/2 tsp.
11. Yogurt/curd - 1/2 cup
12. Coriander leaves - handful
13. Butter - 1 to 2 tsp.
14. Oil - 2 tbsp.
15. Salt to taste
Cooking Method:
1. Clean and boil the baby potatoes. Do not over boil it may turn mushy. I suggest do not pressure cook.
2. In the mean time, blend the ginger, garlic, onions and Kashmir red chillies in a blender. Keep this grounded paste aside.
3. Once the potatoes are boiled peel the skin and prick it with a fork to allow the gravy seep inside.
4. Sauté the baby potatoes in pan adding butter. You can see the golden colour coated upon the baby potatoes as you fry them. Once done remove and keep this too aside.
4. Heat oil and add cumin seeds in the same pan. Then add the grounded paste. Fry till the raw taste gone and the oil leaves the gravy in the sides.
5. Then add tomatoes, followed by turmeric powder, coriander powder, garam masala and salt.
6. Once the tomatoes are cooked add yogurt and give it a stir so that it blend well along with the gravy. Adjust the water accordingly.
7. Finally add fried baby potatoes and garnish with fresh coriander leaves. You can savour this with hot Pulkas.
Note:
1. Fresh and thick cream can be topped on the gravy. I have not used this in my gravy as I have added full cream yogurt.
2. Instead of shallow fry, you can deep fry the baby potatoes in the oil for the crispness and added taste.
3. Use Kashmir chillies for the authentic taste and texture.
4. Instead of baby potatoes, one can also use the normal potatoes and cut the potatoes in small cubes and follow the recipe.
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