Baby Potatoes In A Spicy Gravy Recipes

BABY POTATOES IN SPICY GRAVY

Steps:

• Wash the baby potatoes properly. Boil them in pressure cooker. While boiling add salt. Allow them to cool completely and then peel them. Make small holes using fork.
• Heat the oil in non stick pan.
• Add boiled baby potatoes. Fry them on slow flame.
• Fry till they turn into golden brown color. Take out them. Sprinkle ¼ garam masala. Mix well. Keep it aside.
• Meanwhile fine chop onion, tomatoes and green chili. Make a paste of ginger and garlic in mortar pastel.
• In the same pan heat the oil. Add cumin seeds. When cumin seeds start to crackle, add dry red chili and bay leaf.
• Saute for 30 seconds. Add chopped onion, green chili and ginger garlic paste. Saute till onion starts to turn brown in color.
• Add gram flour ( besan ). Saute on slow flame. Continuously stir it. Cook till besan starts to turn brown.
• Add chopped tomatoes. Mix well.
• Add red chili powder, turmeric powder, salt, coriander powder and garam masala. Mix well.
• Cover the pan using lid. Cook on medium slow flame till tomatoes will get soft and oil starts to release from sides. Stir in between.
• Add curd and mix well. Add 1 cup water. When mixture comes to boil, cover the pan with lid and cook on medium flame.
• Cook for 12 - 15 minute. Add baby potatoes. Cook till gravy becomes medium thick in consistency.
• Turn off the flame. Here you baby potatoes in spicy gravy is ready.
• Garnish the baby potatoes in spicy gravy with fresh coriander leaves.
• Serve warm baby potatoes in spicy gravy with.fusion-fullwidth.fusion-builder-row-1 { overflow:visible; }roti, plain paratha, garlic naan or any variety of roti and even it goes well with steamed rice orjeera rice.

CRISPY BABY POTATOES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes.
• Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
• Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.

BABY POTATOES IN A SPICY GRAVY.

Steps:

• 1. Finely chop the ginger, garlic and onion.
• 2. Chop the tomatoes into small pieces and leave it aside.
• 3. Wash and halve the baby potatoes.
• 4. Set the gas to medium heat and add the oil to a wok. Then add the finely chopped ginger, garlic and onion.
• 5. When the garlic starts to brown, add the Chickpea Flour and turn to stove to low heat.
• 6. Mix regularly so that nothing sticks to the bottom of the wok.
• 7. When the Chickpea Flour starts to turn brown, add the chopped tomatoes, coriander powder, cumin powder, salt, turmeric powder, paprika powder and the garam masala. Stir well.
• 8. Well the tomatoes start to soften, add 500ml of water and turn the stove to medium heat.
• 9. When the mixture comes to a boil, put the lid on and turn the heat back to low.
• 10. When the oil separates, add the baby potatoes and mix well, put the lid back on and cook at low heat. For approximately 30 minutes.
• 11. After 30 mins, take the lid off, stir well and turn the stove to medium heat. Continue cooking for another 10 minutes.
• 12. Serve with Indian bread (rotis/chappathis).
• 13. Bless the chef.