BABY POTATO MASALA | BABY POTATO CURRY RECIPE

BABY POTATOES GRAVY is very flavorful side dish and it goes well with roti or rice. Here is how to do it. Baby potato cooked with an onion paste simmered and cooked in dum style. Baby Potato curry which is commonly known as Kandha dum aloo is an exceptional and zesty side dish showcasing north Indian and south Indian flavours combined.

Aloo/ potatoes are one of the popular, favourite and comfort food in most parts of the world. There are a variety of potatoes available in the market as well as an array of yummy dishes prepared with them. Potato is used for making a simple boiled potato to some exotic dishes like Dum Aloo Kashmiri, Crispy Potato Wedges etc. Potato is a versatile ingredient that can be included with a variety of veggies, meat, seafood and street foods.

INGREDIENTS for BABY POTATO –

FOR BOILING POTATOES –

1 liter water
1 kg baby potatoes
1 teaspoon salt

INGREDIENTS FOR GRAVY –

4 teaspoon vegetable / sunflower oil
2 cardamom
2 cloves
1 teaspoon cumin seeds
2 sprigs curry leaves, finely chopped
6 sprigs mint leaves, finely chopped
3 green chillies, slit
3 medium sized onions, finely chopped
3 tomatoes
6 cloves garlic
1-inch piece of ginger
1 teaspoon salt
1 teaspoon coriander powder
2 teaspoon chilli powder
1/2 teaspoon pepper
1/2 teaspoon turmeric powder
2 tbsp Fresh Cream (optional)
4 sprigs coriander leaves, finely chopped

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INSTRUCTIONS for Making BABY POTATOES –

Add in the cleaned and washed baby potatoes to the pressure cooker. Cook for 2 whistles in medium flame. It should take about 7-8 minutes.
Do not cook for more than 2 whistles as we need firm potatoes. Switch off the flame and wait for the pressure to release naturally.
Open the cooker and drain the water. Add cold water to the potatoes so they are easy to peel. Peel the potatoes.
Heat Oil in a pan and shallow fry the boiled potatoes for 2-3 mins till they turn slightly brown. Keep aside.
Heat oil in a pan and add in the cardamom and cloves. Add in the cumin seeds.
When the cumin seeds start turning to brown, add in the onions and the finely chopped curry leaves and mint leaves. Add in slit green chillies.
Saute till the mixture is well browned and reduced considerably in volume. The onions should caramelize well and should have reduced to almost half of its original volume.
Make a paste of tomatoes, garlic and ginger.
Add in the tomato mixture. Add in the salt, coriander powder, chilli powder, pepper and turmeric powder.
Saute till the mixture 2-3 mins, add in the shallow fried potatoes and simmer for 10 mins.
Add in the fresh cream and simmer for a minute.
Now Add the finely chopped coriander leaves. Switch off the heat.