Monday, October 31, 2016

Baby Potatoes in Yogurt Gravy

I learned this recipe from my sister-in-law, Savita, back in India thirty five years ago. At the time, I was newly married. Once in a while, when I make this dish, my husband, who is very fond of aloo (potatoes), really enjoys it! This is one of the various aloo dishes I make for him when he's craving potatoes. Today, I am sharing this simple family recipe of baby aloo in yogurt gravy with you.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4

  • 12 pc. baby potatoes, boiled and peeled
  • 1 medium size onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1/2 tablespoon green chili, chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon red chili powder (adjust heat level according to your taste)
  • 3/4 tablespoon dhanajaeera powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • Pinch of hing (asofetida)
  • 2 to 3 dry red chilis
  • Salt to taste
  • 2 tablespoon oil
  • 1/4 cup green coriander leaves, chopped
  • 2 cups yogurt
  1. Boil the potatoes, remove the skin and keep aside. Lightly pierce the potatoes with a fork.
  2. Heat oil in a pan/kadai, add mustard seeds and cumin seeds. When they start to crackle, add dry red chili and hing. 
  3. Add chopped ginger, garlic and green chili. Sauté for thirty seconds. Add all the spices and sauté for an additional 30 seconds. Make sure you don't burn the mixture.
  4. Add yogurt and stir continuously. When it starts to boil, add the baby potatoes. Cook for another 2 to 3 minutes, turn off the stove and cover the vegetables for five minutes. The dish is now ready to serve.
  5. Garnish with fresh green coriander leaves.
  6. Serve hot with roti and/or rice.

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