Baby potato gravy recipe a rich and delicious gravy made with small potatoes.This baby potato masala makes a great side dish for nan,roti,chapathi or even rice.
This small potato masala is a very versatile gravy that you can try with any vegetable of your choice, check my notes for variations.This is a thickish gravy tastes so good with all the bursting flavours from different spices, do try and enjoy with rotis.
Baby potato gravy that goes well with chapathi, roti and rice.
- 12 nos baby potato
- 1 tsp red chilli powder
- 1/2 tsp garam masala powder
- 1/4 tsp fennel seeds powder
- 1/4 tsp jeera powder
- 1 tbsp curd
- 1/4 tsp pepper powder
- a generous pinch turmeric powder
- 2 tsp chopped coriander leaves
- salt to taste
- water as needed
- 1 no big onion
- 2 nos tomatoes
- 5 cloves garlic
- a tiny piece ginger
- 6 nos cashews
- 1 tbsp oil
- 1 tsp whole pepper corns
- a small sprig of curry leaves
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Rinse small potatoes well to get rid of the mud smell.Then pressure cook for 3-4 whistles in medium flame.Peel of the skin and cut into halves.Set aside.
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Chop the veggies and get ready. In a pan add onion,tomato,ginger,garlic and saute until tomatoes turn slightly mushy.Finally add cashews.
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Cool down then transfer to a mixer jar.Grind it to a fine paste,Set aside.In a pan heat oil add pepper corns and curry leaves, let it splutter.
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Add the masala paste and cook for 2 mins.Then add red chilli powder,fennel seeds powder,garam masala powder and jeera powder.
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Add salt,pepper powder and turmeric powder.Mix well and cook.
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Add 1/4 cup to thin the gravy, let it boil for a good 5mins.
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Finally add cooked small potatoes and cook for a minute.Then add curd.
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Mix it then garnish with coriander leaves and switch off.Serve with nan,roti or chapathi.
- You can use the same recipe for ladies finger,brinjal etc.In that case fry the veggies separately then add it.
- Adjust spice level according to your taste.
Steps to make baby potato gravy recipe:
- Rinse small potatoes well to get rid of the mud smell.Then pressure cook for 3-4 whistles in medium flame.Peel of the skin and cut into halves.Set aside.
- Chop the veggies and get ready. In a pan add onion,tomato,ginger,garlic and saute until tomatoes turn slightly mushy.Finally add cashews.switch off.
- Cool down then transfer to a mixer jar.Grind it to a fine paste,Set aside.In a pan heat oil add pepper corns and curry leaves, let it splutter.
- Add the masala paste and cook for 2 mins.Then add red chilli powder,fennel seeds powder,garam masala powder and jeera powder.
- Add salt,pepper powder and turmeric powder.Mix well and cook.
- Add 1/4 cup water to thin the gravy, let it boil for a good 5mins.
- Finally add cooked small potatoes and cook for a minute.Then add curd.
- Mix it and garnish with coriander leaves and switch off.
Serve with roti and rice!
Yummy small potato masala with roti and rice…this is my kind of meal! 🙂
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