I have mentioned this before that my wife is a vegetarian and has a fondness for potatoes. Hence, I typically need to work overtime figuring out potato recipes to bring something different for her every now and then. This simple and evergreen recipe was just one of those tried in a hurry for her. You can find variations of the same being served in restaurants involving stuffing potatoes with a paneer (cottage cheese) filling or a moghlai version involving addition of a khus khus and/or cashew paste/coconut paste. I prefer the original version because it is simple to make and yet amazing to taste.
Baby Potatoes, peeled - 500 gm
Onion Paste - 2 Tblsp
Ginger Garlic Paste - 2 Tsp
Tomato Puree - 200 gm
Yogurt - 1/2 Cup
Turmeric Powder - 1 Tsp
Cumin Seeds - 1 Tsp
Coriander Powder - 3 Tsp
Red Chili Powder - 2 Tsp
Oil - 2 Tblsp
Salt - To Taste
1. Deep fry potatoes till almost done.
2. Heat oil in a pan and add cumin seeds.
3. As the cumin seeds start to crackle add in the onion paste. Fry till it starts to turn brown.
4. Add in the ginger garlic paste. Fry for 2 more minutes.
5. Mix the red chili powder, coriander powder and turmeric powder with a little water to form a paste. Add to the pan. Cook for 5 minutes.
6. Add in the tomato puree and cook till oil starts to separate.
7. Add in the yogurt and salt.Cook till a coating consistency gravy is formed.
8. Add in the potatoes. Cook till potatoes are done and the gravy has reduced to just coat the potatoes.
9. Garnish with chopped coriander leaves and serve hot with puris.