It is baby potatoes day for us. I made two dishes out of baby potatoes. Dum aloo and this creamy baby potatoes gravy. It was a scrumptious dinner with roti, Jeera rice, dum aloo and potato gravy. Dessert was left over coconut barfi and homemade falooda. :) After long time we had so much spread for dinner. Usually on a week night, our dinner is roti /rice with one vegetable gravy. Today was an exception.Week ends we eat out or I get time to prepare more than one dish and nice spread with rice, flat bread , dessert and juice.
Creamy baby potatoes is a onion tomato based gravy with lots of fresh cream and kasuri methi. It tastes similar to creamy paneer / shahi paneer. It tastes delicious and pairs well with both roti and rice. You can add paneer or green peas along with baby potatoes
500 Grams Baby potatoes
1 Large Onion
1 Small Tomato
1 Inch Fresh Ginger
6 Garlic cloves
1 Green Chilli
1 Tablespoon Curd / Yogurt
1/2 Cup Fresh Cream
1 Teaspoon Red Chilli Powder
1 Teaspoon Coriander Powder
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Garam Masala
1 Teaspoon Kasuri Methi
2 Bay Leaves
1 Black Cardamom
2 Green Cardamom
1 Tablespoon chopped Cilantro leaves
Salt as required
3 Tablespoon Oil
2. Chop and puree tomato
3. Grind ginger, garlic and green chilli together to fine paste with 1 Teaspoon of water
4. Wash Baby potatoes and cook them with salt and turmeric powder until tender. I cooked them in pressure cooker for 2 whistles
1. In a wide pan over Medium heat, add 2 Tablespoon of Oil. When the oil is hot, add bay leaf, green cardamom, black cardamom
2. Immediately add onion paste and sauté for 2 min
3. Then add ginger garlic green chilli paste and sauté till oil leaves from the mixture
4. Add salt, coriander powder, red chilli powder, turmeric powder and stir everything together
5. Add tomato paste and cook till oil starts leaving from the mixture
6. Add 1 tablespoon thick curd and using a whisk , stir the curd continuously until it is well blended in the masala. If you do not whisk it continuously , the curd will get curdled and the gravy will be look grainy , it will not be smooth
7. Add Baby potatoes and mix everything together. Add 2 Cups of water and et it cook on medium flame for 8 minutes
8. Add garam masala and kasuri methi and cook for 2 minutes more
9. Finally Add fresh cream and cook for 5 minutes
10. Switch off flame and garnish with chopped cilantro leaves
11. Serve hot with flavored rice or flat bread
Creamy baby potatoes is a onion tomato based gravy with lots of fresh cream and kasuri methi. It tastes similar to creamy paneer / shahi paneer. It tastes delicious and pairs well with both roti and rice. You can add paneer or green peas along with baby potatoes
Ingredients :
Preparation :
1. Chop onion in to big chunks and grind it to fine paste2. Chop and puree tomato
3. Grind ginger, garlic and green chilli together to fine paste with 1 Teaspoon of water
4. Wash Baby potatoes and cook them with salt and turmeric powder until tender. I cooked them in pressure cooker for 2 whistles
Directions :
1. In a wide pan over Medium heat, add 2 Tablespoon of Oil. When the oil is hot, add bay leaf, green cardamom, black cardamom
2. Immediately add onion paste and sauté for 2 min
3. Then add ginger garlic green chilli paste and sauté till oil leaves from the mixture
4. Add salt, coriander powder, red chilli powder, turmeric powder and stir everything together
5. Add tomato paste and cook till oil starts leaving from the mixture
6. Add 1 tablespoon thick curd and using a whisk , stir the curd continuously until it is well blended in the masala. If you do not whisk it continuously , the curd will get curdled and the gravy will be look grainy , it will not be smooth
7. Add Baby potatoes and mix everything together. Add 2 Cups of water and et it cook on medium flame for 8 minutes
8. Add garam masala and kasuri methi and cook for 2 minutes more
9. Finally Add fresh cream and cook for 5 minutes
10. Switch off flame and garnish with chopped cilantro leaves
11. Serve hot with flavored rice or flat bread
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