Potato is my all time favorite and can enjoy it in any form.this was the only veggie which i eat during my childhood,hence you will find many potato recipes on my site
I was instantly hooked to this Spicy Baby Potatoes Yogurt Gravy sanjeev kapoor recipe ,made few changes as per my requirement.
The brilliant red colour comes from red capsicum gravy
The end product was simply ausome ,got compliments from my husband and the gravy was just restaurant style
Baby potatoes 10-12
Dahi/ yogurt 1/2 cup
Asafoetida a pinch
Garlic ginger paste 1.5 teaspoons
Red chilli powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Onions,chopped 1 large
red capsicum - 1
Fresh coriander leaves,chopped 2 tablespoons
Oil 2 tbsp
Method
1.Pressure cook baby potatoes in cooker for 2-3 whistles . Drain and set aside.take care that they should not be over cooked .
2.remove skin of potato,prick with fork and shallow fry till golden brown in oil drain on tissue paper
3.Mix together yogurt, asafoetida, garlic paste, ginger paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt. Add baby potatoes to the marinade and marinate for about half an hour.
4.In a pan add 1 tsp oil and saute red capsicum for 2 minutes .cool and grind it to paste
5.In same pan ,add oil and fry onions till lightly browned.saute red capsicum paste for 1 minute .next add baby potatoes along with the marinade and mix.add 1/2 cup water and salt.
6.Once it comes to a boil, lower the heat and cook till the gravy has a semi dry consistency and coats the potatoes. Garnish with chopped coriander leaves and serve hot with rotis.
Tips
1.instead of chopped onions you can even saute onions in oil and grind it to paste along with red capsicum and saute this paste in step 5
2. can add 2 tomato instead of red capsicum but definetley later one gives a brilliant red colour to the gravy.
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