Baby Potatoes Tomato Yogurt Curry

Method11 steps · about 2 hr 50 min

1. 1

   Step 1: Cook the seven baby potatoes in water until tender, using a saucepan, pressure cooker or microwave according to its instructions. Drain and cool enough to handle.

   Uses 7 baby potatoes · Water as needed to boil potatoes; drain afterward

2. 2

   Step 2: Prick the cooked potatoes all over with a fork.

   Uses Cooked drained baby potatoes

3. 3

   Step 3: Toss the cooked potatoes with all marinade ingredients: four tablespoons thick plain yogurt, teaspoon kasuri methi (1 teaspoon), two teaspoons ginger-garlic paste, quarter teaspoon fennel seeds, quarter teaspoon red chili powder and marinade salt (to taste) to taste.

   Uses Pricked cooked baby potatoes · 4 tablespoons yogurt (preferably use hung curd) · 1 teaspoon kasuri methi · 2 teaspoons ginger-garlic paste · ¼ teaspoon fennel seeds · ¼ teaspoon red chili powder · Salt to taste for potato marinade

4. 4

   Step 4: Refrigerate the marinated potatoes for at least two hours, or overnight as the full article suggests.

   Minimum refrigerated potato marinade · 120 minUses Cooked potatoes coated in complete yogurt marinade

5. 5

   Step 5: Heat the two teaspoons oil in a pan. Add the three whole cloves and three cardamom pods and saute one minute, then add the chopped onion (1).

   Uses 2 teaspoon oil · 3 cloves · 3 cardamom · 1 onion (medium)

6. 6

   Step 6: Fry the onions till they are translucent and raw smell goes away.

   Uses Onion with oil-tempered whole cloves and cardamom

7. 7

   Step 7: Add both the puree from the two fresh tomatoes and the separate half cup ready tomato puree. Cook seven to eight minutes until the raw tomato smell goes away.

   Cook fresh and ready tomato puree · 8 minUses Translucent sauteed onion and whole spices · 2 tomatoes, pureed · ½ cup tomato puree

8. 8

   Step 8: Stir in the chopped eight to ten mint leaves, quarter teaspoon paprika and half teaspoon sugar. Add sauce salt (to taste) to taste, allowing for salt already in the potato marinade.

   Uses Cooked tomato-onion sauce base · 8-10 mint leaves (chopped) · ¼ teaspoon paprika powder · ½ teaspoon sugar · Salt to taste for curry sauce

9. 9

   Step 9: Add the one-and-a-half cups curry water (1.5 cups) and bring to a boil. Stir in the prepared marinated potatoes with their yogurt coating, cover, and simmer ten minutes over medium-low heat until hot throughout.

   Simmer Curry · 10 minUses Seasoned tomato-mint sauce · 1.5 cups water · Refrigerated marinated cooked potatoes with their yogurt marinade

10. 10

    Step 10: Finally add the pav bhaji masala (½ teaspoon) and switch off the flame.

    Uses Hot simmered potato-yogurt curry · ½ teaspoon pav bhaji masala

11. 11

    Step 11: Garnish with chopped cilantro and serve hot with separately prepared rice or Indian bread.

    Uses Finished potato curry with pav bhaji masala · Chopped cilantro as needed for garnish