Baby Potato Curry / Baby Potatoes In Yogurt Tomato Sauce

Baby Potato Curry / Baby Potatoes In Yogurt Tomato Sauce is mildly spicy, tangy, and very flavorful. This curry is prepared with baked baby potatoes, dunk in a yogurt tomato-based gravy. And this is a curry recipe without onion and garlic. I have used roasted and then ground whole spices in this recipe, making the curry full of flavors and delicious.

Baby Potato Curry / Baby Potatoes In Yogurt Tomato Sauce:

Baking the baby potatoes in the oven makes this recipe easier and quick. Freshly ground spices provide a unique flavor and yogurt makes the gravy creamy, tangy and thick. Even though it looks like a whole list of ingredients, they are all the regular ones. And should be readily available in the pantry.

Let’s Talk More About Recipe:

Dry Masala Powder: This freshly ground masala powder is a must for this recipe. They are the common spices, mostly available in our pantry, and you don’t need to rush to the grocery store. These spices will provide a nice and unique flavor to the curry. And we then don’t need to use any store-bought masala powder in this recipe. 

Yogurt Tomato Sauce: Use plain and preferably homemade yogurt. You can use either low-fat or full-fat yogurt, whichever is available to you. The curry’s sourness will largely depend on yogurt, so try not to use too much sour yogurt. Use ripe and red tomatoes because unripe tomatoes will add unpleasant sourness.

Black Salt: Black salt (Kala Namak or Sanchal) provides an earthy flavor to this curry. If you don’t have it, skip it. But if you use it, then be watchful on using regular salt. Also, do not use more black salt than mentioned in the recipe.

Spices: I have used red chili powder while baking potatoes. And then did not add any more in the gravy. So this curry is not too spicy. But if you like it spicier, add more red chili powder in yogurt tomato sauce as much as you prefer. 

Baking the Baby Potatoes:

The recipe becomes much easier by baking potatoes. While they are in the oven, we can prepare dry masala powder and yogurt tomato sauce. If we bake them with salt and red chili powder, the potatoes will be nicely golden brown and will not taste bland in the curry. But you don’t have an oven or simply don’t want to bake potatoes? No worries, keep reading for the alternatives.

An Alternative to Baking The Baby Potatoes:

If for any reason, you don’t want to bake the baby potatoes, there is another way to cook them. 

• Wash the baby potatoes thoroughly with water. Boil the potatoes until just cooked in enough water with salt. Then remove the skin or leave the skin on if you prefer. Heat 2-3 teaspoon oil in a frying pan and add boiled potatoes. Add a pinch of salt and red chili powder, and stir fry on medium to high heat until golden brown. And use these stir-fried baby potatoes in the recipe.

How To Make Baby Potato Curry / Baby Potatoes In Yogurt Tomato Sauce with Step by Step Instructions and Pictures:

For Baking Baby Potatoes:

Preheat the oven to 425° F. Line the baking tray with aluminum foil.

Wash the baby potatoes thoroughly with water. I have lightly scrub the potatoes’ skin with a knife (to remove some of the skin).

You can skip this step; however, if you do, just scrub it but do not peel the skin. 

Dry the baby potatoes and take them into a bowl. Add oil, red chili powder, and salt.

Toss well and place on the prepared baking tray in one layer. 

Roast the baby potatoes in a preheated oven for 30-35 minutes or until thoroughly cooked. Remove from the oven and set aside.

For Dry Masala Powder:

Meanwhile, take coriander seeds, fennel seeds, cumin seeds, cardamoms, cloves, and black peppercorns into a small frying pan.

Dry roast them on medium heat for 4-5 minutes or until aromatic.

Turn off the heat and allow them to cool. Then transfer into a blender jar and grind into a fine powder. Set aside.

For Yogurt Tomato Sacue:

Wash the tomatoes and blend them into a fine puree. Set aside.

Heat oil or Ghee in a wok. Add bay leaf and cinnamon stick. Saute for a few seconds.

Add asafoetida and grated ginger. Fry until ginger is lightly golden.

Add tomato puree and mix well.

Bring the mixture to a boil and add ground dry masala powder, sugar, black salt, and salt to taste (do not add too much salt, you can always adjust at the end).

Mix well and cook this mixture for 5-6 minutes and until oil separates.

Add yogurt and mix well.

Now add roasted baby potatoes and 1 cup of water (or as needed to keep the preferred consistency), mix well.

If you want the curry spicier, add red chili powder (as much as per your preference) at this point.

Cover the pan and cook baby potatoes on low to medium heat in yogurt tomato sauce for 15-20 minutes or until gravy thickens.

Keep stirring at intervals and keep checking the consistency. If needed, add more water.

Add coriander leaves, mix and turn off the heat.

Serve Baby Potato Curry hot with Roti, Paratha or Rice.

This no onion no garlic curry is easy to make at home. It is full of flavors, with the perfect combination of little spicy and tangy. The curry is delicious and makes a great lunch or dinner with Roti, Paratha, or Rice.

So I hope you will like this recipe and if you make them, please leave your comment. You can also easily rate the recipe in the recipe card below.

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Recipe Card

Baby Potato Curry / Baby Potatoes In Yogurt Tomato Sauce

By Jigna

This curry is mildly spicy, tangy, and very flavorful. Baby potatoes are baked and then dunk in delicious yogurt tomato sauce.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Cuisine Indian

Course Main Course, Side Dish

Diet Vegetarian, No Onion No Garlic

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

  

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For Baking Baby Potatoes:

• ▢ 20 Baby potatoes (approximately 600gms)
• ▢ 2 teaspoon oil
• ▢ 2 teaspoon red chili powder
• ▢ Salt to taste

For Dry Masala Powder:

• ▢ 2 teaspoon coriander seeds
• ▢ 2 teaspoon fennel seeds
• ▢ 1 teaspoon cumin seeds
• ▢ 2 Whole green cardamoms
• ▢ 2 Cloves
• ▢ 8-10 Whole black peppercorns

For Yogurt Tomato Sauce:

• ▢ 1 tablespoon oil / Ghee
• ▢ 1 Bay leaf
• ▢ 1 Cinnamon stick (1-inch)
• ▢ ¼ teaspoon asafoetida / Hing
• ▢ 2 teaspoon grated ginger
• ▢ 2 Tomatoes pureed
• ▢ 1 Cup plain yogurt
• ▢ 1 teaspoon sugar
• ▢ 1 teaspoon black salt
• ▢ Salt to taste
• ▢ 1 Cup water (or as needed)
• ▢ 2 tablespoon coriander leaves finely chopped

Instructions

 

For Baking Baby Potatoes:

• Preheat the oven to 425° F. Line the baking tray with aluminum foil.
• Wash the baby potatoes thoroughly with water. I have lightly scrub the skin of potatoes with a knife (to remove some of the skin). You can skip this step, however, do not peel the skin.
• Dry the baby potatoes and take them into a bowl. Add oil, red chili powder, and salt. Toss well and place on the prepared baking tray in one layer.
• Roast the baby potatoes in a preheated oven for 30-35 minutes or until thoroughly cooked. Remove from the oven and set aside.

For Dry Masala Powder:

• Meanwhile, take coriander seeds, fennel seeds, cumin seeds, cardamoms, cloves, and black peppercorns into a small frying pan. Dry roast them on medium heat for 4-5 minutes or until aromatic. Turn off the heat and allow them to cool. Then transfer into a blender jar and grind into a fine powder. Set aside.

For Baby Potatoes In Yogurt Tomato Sauce:

• Wash the tomatoes and blend them into a fine puree. Set aside.
• Heat oil or Ghee in a wok. Add bay leaf and cinnamon stick. Saute for a few seconds and add asafoetida and grated ginger. Fry until ginger is lightly golden. Add tomato puree and mix well. Bring the mixture to a boil and add ground dry masala powder, sugar, black salt, and salt to taste (do not add too much salt, you can always adjust at the end). Mix well and cook this mixture for 5-6 minutes and until oil separates.
• Add yogurt and mix well. Now add roasted baby potatoes and 1 cup of water (or as needed to keep the preferred consistency), mix well.
• Cover the pan and cook baby potatoes on low to medium heat in yogurt tomato sauce for 15-20 minutes or until gravy thickens. Keep stirring at intervals and keep checking the consistency. If needed, add more water.
• Add coriander leaves, mix and turn off the heat.
• Serve Baby Potato Curry hot with Roti, Paratha or Rice.

Notes

1. Baby Potatoes: I have baked potatoes, and that is very easy and convenient. But alternatively, you can use another method to cook potatoes. Boil them in water until almost cooked and then stir fry them in 1-2 tablespoon of oil or Ghee. Add salt and red chili powder at this point and stir fry until golden brown.
2. Yogurt: Use plain and preferably homemade yogurt. You can use either low-fat or full-fat yogurt. The sourness of the curry will depend on yogurt, so do not use too much sour yogurt.
3. Water: For me, one cup of water was sufficient for the right consistency. But add more water to adjust the desired consistency. You can also add whey instead of water if you prefer.
4. Black Salt: Black salt provides a nice earthy flavor to this curry. You can skip it if you don’t have it. And if you are adding black slat, please watch on using the regular salt. Or after adding black salt, taste the curry and then add regular salt accordingly.

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