This recipe is on my to-be-posted list for a long time now. Somehow I forgot to post it every time. Today when I was preparing food for my husband’s lunchbox, I was totally lost. There were very few things in my refrigerator and I didn’t want to make some very difficult dish to go with chapathi. Then I saw a bag of baby potatoes lying around. So I prepared this dish.
I am not a big fan of curd/yogurt based curries. But this dish is one of my all time favorite. You might find a recipe for this dish in almost all recipe sites and food blogs. But there are few people who don’t know this recipe.
10-12 baby potatoes
1 cup yogurt/curd
1/2 cup chopped onion
1 bay leaf
1 tea spn besan(gram flour) (optional)
1/2 tea spn chili powder
1/2 tea spn cumin powder
1/2 tea spn garam masala
1/2 tea spn ginger-garlic paste
Increase the amount of yogurt/curd if more gravy is required.
Peel the skin of potatoes and prick them with a fork. Heat 1 tea spn oil and fry them with salt till they get a slight brownish color. Take them out.
Heat remaining oil and add bay leaf, cloves and cardamom. Add onion and ginger garlic paste. Fry till onions turn slightly brownish. Mix yogurt/curd with besan, chili powder, cumin powder and garam masala. Add this to onion mixture, add potatoes and salt(if desired). Cook till the potatoes are done.
Serve hot with chapathi.
Serves : 2-3
Preparation time : 20mins
PS: Slightly open the skin of cardamom while adding it to oil, otherwise it might pop up and cause burn.
Besan(gram flour) is added to yogurt to avoid breaking/curdling of while cooking. Gram flour absobs water from yogurt and stops breaking/curdling.