Sunday, April 28, 2013

Baby Potato curry

One more potato based dish worth trying. This baby potato curry is different in taste and texture from regular onion - tomato based curries.  Perfect for home and dinner parties.  It's been adapted from Tarla Dalal's recipe " Vegetable Do Pyaz".


















Ingredients :     Serves 6-8

Baby Potatoes.                  32 no.
Thick yogurt.                     2 tbsp
Tomato purée.                  1 cup ( homemade)
Salt.                                 1 tsp + to taste
Oil.                                  2+1 tbsp
Onion .                             2 medium sized , finely sliced
Oil.                                  For frying
Sugar.                              1 tsp
Chopped coriander.          2 tbsp
Turmeric pd                     1/2tsp
Water.                             1 1/2 cup

For the paste
Dry or fresh red chillies.    4 no. Soaked in water for 30 min.
Coriander seeds.               3 tsp
Cumin seeds.                    1 1/2 tsp
Mustard seeds                   1/2 tsp
Poppy seeds.                    2 tsp
Onion.                             1 medium sized.
Ginger.                            1" piece
Garlic.                             5 cloves


Method :
  1. Boil baby potatoes. Peel and toss with 1 tsp salt while still warm.
  2. Char the onion (mentioned under paste) over gas flame. Remove outer skin and chop finely.
  3. Now make a paste of all the ingredients mentioned under paste using little water.
  4. Deep fry the sliced onions till brown and crispy. Keep them on a kitchen towel.
  5. Heat 1 tbsp oil in a pan and toss  the potatoes till slightly golden.
  6. Remove the potatoes and in the same pan heat remaining oil and tip in the paste. Fry for a couple of minutes.
  7. Add tomato purée and turmeric pd. 
  8. Cook till it thickens. 
  9. Whisk  and add yogurt.
  10. Cook for a minute stirring all the while.
  11. Now add fried onions and  water , salt and sugar, bring it to a boil and cook covered  on medium low heat till oil separates.
  12. Remove from heat.
  13. Taste and adjust salt.
  14. Garnish with chopped coriander.
  15. Serve with Indian bread of your choice.

Note : 
The gravy should be slightly thick. 
You can adjust the quantity of water depending on your liking.
The curry is medium spiced.  Adjust the number of chillies based on your taste.
Can use fresh red chillies instead of dry. In that case no need to soak the chillies.
To make 1 cup tomato purée , blanch four medium sized tomatoes, peel of their skin and blend them in a blender.