Baby Aloo Curry

This potato curry recipe uses baby potatoes to prepare visually appealing and tasty curry. In addition to this, the tomato puree adds nice tang of tomato and color too.

Ingredients:

• Baby potatoes :- 10

• Cumin seeds:- 1 tsp

• Tomato (finely chopped):- 1

• Onion (finely chopped):- 1

• Chili powder:- 1 tsp

• Ginger-garlic paste:- 1/2 tsp

• Garam masala powder :- 1/2 tsp

• Coriander powder:- 1 tsp

• Turmeric powder:- pinch

• Oil:- 2 tsp

• Sugar:- 1/4 tsp

• Salt :- to taste

• Curry leaves for garnishing

• Coriander leaves for garnishing

Method:

• Prick the potatoes with knife or fork and cook with salt in a pressure cooker till cooked completely. Allow it to cool and peel the skin. Set aside.

• Take chopped onion in a blender and prepare a paste. Keep aside.

• Make a paste of chopped tomatoes using a blender and keep aside.

• In a pan, heat oil and once oil becomes hot, put cumin seeds and curry leaves. Stir-fry for few seconds.

• Mix turmeric powder and onion paste in it.Stir and cook for a minute.

• Combine ginger-garlic paste and tomato puree in this mixture. Cook for 3 minutes.

• Add coriander powder, chili powder, salt, sugar and garam masala. Stir well.

• Pour half cup water into pan and cook until the raw smell of vegetables vanishes.

• Mix the boiled Baby potatoes to this mixture and cook for 6 minutes.

• Once the curry becomes thick, then add coriander leaves. Turn off the heat.

Credits: Food Food