Thursday, September 27, 2012

Baby Potatoes in Spicy Yoghurt Gravy

Baby potato preparations are very popular in North India, especially in Punjab and Kashmir. Kashmiri cuisine includes Dum Aaloo Kashmiri, a pure veg delight developed by the Kashmiri Pandits. This one is slightly different, prepared without using oil and is on the spicier side. Eat it with hot rotis and you will simply love this dish.

Recipe Courtesy:

Preparation Time : 45 minutes
Cooking Time : 15-20 minutes
Servings : 4

Baby potatoes , unpeeled - 20
Skimmed milk yogurt - 1/2 cup
Asafoetida - A pinch
Garlic paste - 2 teaspoons
Ginger paste - 2 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 - 2 large
Fresh coriander leaves, chopped - 2 tablespoons

Parboil potatoes in sufficient water. Drain and set aside. Mix together yogurt, asafoetida, garlic paste, ginger paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt.
Pierce baby potatoes with fork, add to the marinade and marinate for about half an hour. Heat a non-stick pan and roast onions till lightly browned.
Add baby potatoes along with the marinade and mix. Once it comes to a boil, lower the heat and cook till the gravy thickens and coats the potatoes.
Garnish with chopped coriander leaves and serve hot with rotis.

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