East Indian Potato Curry

Step 1

1.Wash the baby potatoes and peel them. Now boil the potatoes in water until they are fork tender. Also add little salt when cooking the potatoes to ensure the salt absorption by the potatoes. Take care not to overcook the potatoes. Drain and keep aside.

2.In a wide pan, heat about 2 tbsp of oil and add the cooked potatoes. Shallow fry them until they are golden brown. Drain the potatoes and keep aside in a bowl. Sorry, I forgot to click the picture of nicely roasted potatoes.


2.In the same pan, add the remaining oil. Add the asafetida, bay leaf, cumin seeds and fennel seeds. Fry for minute until the spices are fragrant.

3.Add the chopped tomatoes and green chilies. Mix well and add all the dry spice powders (turmeric powder, cumin powder, coriander powder, and garam masala), salt, sugar and ginger. Fry well until all the spices are well mixed and the oil floats on the top.


4.Now add the fried baby potatoes and mix well. Cook for about 2-3 minutes.
Then add the sour curd/yogurt and mix well. Also add about half a cup of water to dilute the gravy.


5.Let the gravy boil for about 8-10 minutes.

6.Add the cilantro and turn off the flame.
Serve hot with kachoris or rice!