Baby Potato Curry Recipe
Baby Potato Curry is one of the easiest and delicious potato curry recipes. Learn how to make best baby potato curry in a few simple steps.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 10 - 12 Baby Potato
- 2 medium-size onion
- 1 green chili
- 2 tsp ginger-garlic paste
- Salt to taste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 bay leaf
- 1 tsp Garam Masala see recipe
- 2 tbsp mustard oil sarson oil
Wash the potato. Peel the skin (if you prefer). Set aside.
Make smooth paste of onion and green chili. Transfer to a bowl. Keep aside.
Heat oil in a pressure cooker. Once the oil starts fuming reduce the heat to low.
Add bay leaf and fry for 10 second.
Next add the onion paste and fry over low heat.
Keep stirring the onion paste while frying.
Once the onion paste starts leaving the sides of the pan, add ginger-garlic paste.
Add a tablespoon or so of water. Fry the masala for 3 - 5 minutes or till the raw smell wafts away.
Next add the salt, spices and the potato.
Fry the potato in masala for 5 - 10 minutes. Keep stirring while frying.
Add two cups of water or more if you prefer more gravy.
Seal the pressure cooker with the lid. Cook the potato over low heat for two whistle.
Allow the steam to release naturally from the pressure cooker.
Open the lid, check the potato for doneness and taste the gravy.
Garnish the baby potato curry with chopped coriander.
Serve Baby Potato Curry warm with chapati or rice.
Serving: 100grams | Calories: 74kcal | Carbohydrates: 17.6g | Protein: 2g | Fiber: 1.4g