Tuesday, January 30, 2018



We are fond of baby potatoes in my home. This is evident from the recipes you will find elsewhere in this blog which use baby potatoes such as Minty Baby Potatoes, Batata Losne Saung, and Potato Roast.

Baby potatoes are reputed to have a sweeter flavour than the regular potatoes. They are full of health benefits too as shown in this article in Boldsky.

I usually sprinkle a little salt on the baby potatoes when shallow frying them so that they absorb the salt and taste better.

Today's dish goes great both with rotis and rice. It has been adapted from Potato Curry With Baby Potatoes from FoodViva. I hope you will like it as much as we did.


  • Baby Potatoes, 15
  • Tomatoes, 3 (Medium sized)
  • Onion, finely chopped, 1 (Large sized)
  • Coriander Powder, 1 tbsp
  • Cumin Seeds, 1/2 tsp
  • Cinnamon, 1 small piece
  • Bay Leaf, 1 large
  • Ginger, grated, 1/3 tsp
  • Green Chilli, finely chopped, 1
  • Chilli Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Garam Masala, 1/3 tsp
  • Kasuri Methi, crushed, 1 tsp
  • Sugar, 1/2 tsp
  • Salt, to taste
  • Oil, 3 tbsp


Wash the baby potatoes and transfer to pressure cooker.
Add adequate water and salt and pressure cook the baby potatoes for 1-2 whistles 
Once the cooker cools, remove the baby potatoes, peel them and keep aside.
Prepare the tomato puree * (see note below) and keep aside 
Heat 1 tbsp of oil in a non-stick pan and shallow fry the baby potatoes till they turn slightly golden in colour. Keep aside.
Add the remaining oil to the non-stick pan and when it becomes hot add cumin seeds and when they sizzle add cinnamon and bay leaf and saute for a few seconds
Next add the finely chopped onion, green chilli and grated ginger. Saute till the onion turn golden brown
To this add the tomato puree and mix well. Then add the coriander powder, sugar, turmeric powder and chilli powder.
Mix well and cook on medium heat for about 4-5 minutes stirring from time to time till the oil begins to separate
Now add the shallow fried potatoes, crushed kasuri methi, garam masala powder, and salt to taste
Mix well, add a little water if required and cook for a couple of minutes on medium heat so that the baby potatoes absorb the masala
Serve hot with rotis or rice

Notes: * To make the tomato puree:
Immerse the tomatoes in boiling water for about 3-4 minutes then transfer them to a bowl of cold water
Once they are cooled, peel them and chop them roughly 
Grind them to make a smooth puree in a blender  

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