Friday, November 10, 2006

Baby potatoes in red gravy

Baby potatoes are such a versatile vegetable and you can do wonders with it. Steam it, peel off the skin and add a few seasonings and it tastes great with sambar or rasam. Or just use it in gravy and you can eat it with roti or pulao. I have been looking for a recipe for baby potatoes in gravy for quite some time now. The last time I tried it, it did not taste all that good. The spices were too much in the recipe I followed. The recipe I am posting today is adapted from Tarla Dalal's recipe book. I made a few changes and ended up with the recipe just the way I like it. You can also check out how Indira makes Aloo Dum.

Ingredients
8 or 10 baby potatoes (preferably uniform size)
1/2 onion finely chopped
1/2 cup crushed tomato
1/2 fresh yogurt
3-4 tbps of oil
1/4 tsp of tomato paste
Salt to taste
Fresh coriander for garnish

Make a paste2 cloves
1 stick cinnamon
5 to 6 black peppercorns
1 tsp coriander seeds
1/2 tsp jeera
1 tsp poppy seeds (khus-khus)
1 tsp ginger garlic paste
1 tsp chilli powder (adjust according to taste)
1/2 onion chopped
5-6 cashew nuts
A pinch of cardamom (elaichi powder)

Method1. Cook the baby potatoes in a big pot of water. Use a fork to check whether they are tender. Drain, cool and peel off the skin. (I avoid the pressure cooker as the potatoes become way too soft) 

2. Grind the paste (ingredients mentioned above).
3. Prick the potatoes all over using a fork.
4. Pour oil in a pan and sauté (not deep fry) the potatoes until golden brown.

5. Take out and place on a paper towel to drain off any excess oil.
6. In the same pan, add the chopped onions and sauté till transparent.
7. Next add the ginger garlic paste and crushed tomatoes and mix till they blend with the onions.
8. Add the ground paste, tomato paste and cook till the raw smell disappears and add the yogurt. The tomato paste adds a nice color to the gravy.
9. Let it boil for around 5 minutes and then add the baby potatoes.
10. Mix well and garnish with fresh coriander.

Serving size – 3 or 4 potatoes with some gravy
Number of servings - 2 to 3

6 comments:

my said...

lakshmi, the curry looks so delicious, and so nicely you presented step by step.

Lakshmi said...

lakshmi, the curry looks so delicious, and so nicely you presented step by step.

Lakshmi Krishnan said...

Thanks Lakshmi

Trupti said...

How lovely!! The color is so pretty, and I love your detailed description.

Vani said...

First time here. The dum aloo looks delicious! Loved the simplicity of the peas pulao too. I'll be checking back soon! :)

Sona said...

Hi Lakshmi, I am regular visitor to your blog... Have also tried a few. Just wanted to ask you whats the difference between crushed tomatoes and Tomato paste?