Ingredients:
15 nos – baby potatoes/new potatoes
1 – large tomato
1 – onion, chopped
2 – green chilly
1\” piece – ginger
3 cloves – garlic (1 tbsp ginger garlic paste)
2 Tbsp – yogurt/curd
1 tbsp – oil
Salt to taste
Coriander (cilantro) leaves for garnishing
Spices:
2 tsp – coriander/malli powder
1 tsp – red chili powder
Turmeric powder a pinch
1 tsp – all purpose curry masala
1/2 tsp – cumin seeds/jeera
Method
Wash the potatoes and boil in water till cooked. Cool, peel and keep aside. (I cooked them in the pressure cooker for 1 whistle)
Puree the tomato and keep aside.
Grind the onion, garlic, ginger and green chilly to a paste.
Beat curd to remove any lumps and mix all the spices in it. Stir well to make a paste. Add a little water if too thick.
Heat oil in a pan and when hot, add the cumin seeds. When it starts spluttering and turns brown, add the onion-chilly-ginger-garlic paste and fry for about 3 mins.
Now add the yogurt mix and stir continuously for 4 mins.
Mix in the tomato puree and the add the potatoes. Cook covered for 2 mins and then leave pan open on a medium flame and cook till the oil separates from the gravy. Add salt.
Garnish with chopped coriander and serve with rotis/chapatis.