Go Back
–+ servings
Print Rate
No ratings yet

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.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Vegetarian, No Onion No Garlic

Ingredients
  

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.
Tried this recipe?Tag @vegehomecooking On Instagram