Praveena Kuchipudi

 | 1 minute to read
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Baby Potato Curry

Baby Potato Curry

Cook Duration 00:20
Food TypeVeg
Recipe Calories 196kcal
Protein
1gm
Fat
10gm
Carbs
25gm

Ingredients

  • Recipe Ingredients listBaby potatoes 100 gms
  • Recipe Ingredients listOnion 50 gms - thinly sliced
  • Recipe Ingredients listTomato 50gms
  • Recipe Ingredients listCurd 15ml
  • Recipe Ingredients listGram Flour 10gms
  • Recipe Ingredients listRed Chilly Powder
  • Recipe Ingredients listGaram Masala or Coriander Powder
  • Recipe Ingredients listOlive Oil 10ml
  • Recipe Ingredients listGarlic pods 3-4
  • Recipe Ingredients listSplit Green chilli - 1
  • Recipe Ingredients listSpices - clove and cinnamon stick : one each
  • Recipe Ingredients listSalt for taste
  • Recipe Ingredients listTurmeric powder

Direction

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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