Home VegetarianCurries and Gravies Baby Potatoes in Thick Gravy

Baby Potatoes in Thick Gravy

Published under: Curries and GraviesPotato

550 gms Baby potatoes, boiled
125 ml Curd
1 Green chilli, deseeded and chopped fine
2 tbsp Ghee
10 gms Coriander leaves, chopped fine
1 tbsp Fennel seeds
1/4 tbsp Garam masala powder
Salt to taste

For masala:
1/2 tbsp Cumin powder
1 tbsp Coriander powder
1/4 tbsp Black pepper powder
1/2 tbsp Turmeric powder
1/2 tbsp Ginger powder

1. Peel the potatoes and prick them all over with a toothpick. Melt the ghee over medium heat in a pan and fry the potatoes till the outer layer turns brown, turning them over frequently. Remove and set aside.
2. Remove the pan from the fire and add the fennel seeds followed by the masala mix. Lower the heat and place the pan back on the flame, fry for a minute.
3. Add curd and salt and mix well.
4. Add the fried potatoes. Cover the pan and simmer for 10-12 minutes.
5. Add garam masala powder and remove the pan from heat.
6. Stir in the coriander leaves and the chopped green chillies.
7. Serve hot with chapathis.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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