Baby Potato Curry

Baby Potato Curry

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Praveena Kuchipudi
Praveena Kuchipudi
196
Calories
Kcal
1
Protein
gm
10
Fat
gm
25
Carbs
gm
cookingtraditionicon
Other
veg
Veg
recipepreparationtime
00:20

Potatoes are always a favourite food!

Ingredients

  • listcheckBaby potatoes 100 gms
  • listcheckOnion 50 gms - thinly sliced
  • listcheckTomato 50gms
  • listcheckCurd 15ml
  • listcheckGram Flour 10gms
  • listcheckRed Chilly Powder
  • listcheckGaram Masala or Coriander Powder
  • listcheckOlive Oil 10ml
  • listcheckGarlic pods 3-4
  • listcheckSplit Green chilli - 1
  • listcheckSpices - clove and cinnamon stick : one each
  • listcheckSalt for taste
  • listcheckTurmeric powder
  • Method

  • Step-1
    Cook babay potatoes on vapor for 5mins. Don't boil in pressure cooker. And peel them.
  • Step-2
    In a Pan, add 5 ml oil. Fry the peeled potatoes until brown. Keep them aside.
  • Step-3
    Add remaining oil in pan. Add cinnamon and clove.
  • Step-4
    Add green chilli, garlic pods, onion and fry for a min. Add diced tomatoes and cover with lid. Let the tomatoes cook until soft for a minute.
  • Step-5
    Add potatoes, turmeric powder, red chilli powder, garam masala. Mix well and cook for 2 mins covered.
  • Step-6
    In a bowl, take curd and add little water to make it little flowy (not watery). Add gram flour and mix well without any lumps.
  • Step-7
    Pour this curd-flour mixture in the pan and mix.
  • Step-8
    Once the gravy becomes thick enough (max a minute), switch off
  • Step-9
    Garnish with coriander leaves and serve with plain rice or herb rice or veg rice or roti.
  • Step-10
    P.S. You can also add cashew powder in curd mixture.
  • Step-11
    Replace baby potatoes with boiled eggs (half the egg and put in the gravy)
  • Step-12
    Avoided considering less than one macros value for curd and gram flour.
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