How to make Baby Potatoes In Spicy Yogurt Gravy -

Baby potatoes cooked in a spiced yogurt gravy.

This recipe is from the book No Oil Cooking.

Main Ingredients : Baby potatoes (बेबी आलू), Skim milk yogurt

Cuisine : Gujarati

Course : Main Course Vegetarian

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For more recipes related to Baby Potatoes In Spicy Yogurt Gravy checkout Achari Aloo, Chutneywale Aloo, Aloo Pyaaz Tamatar, Kashmiri Dum Aloo . You can also find more Main Course Vegetarian recipes like Vegan Polenta Cakes with Stirfried Veggies and Tof, Methi Zunka, Dhaabe Ki Sabzian, Quick Paneer Makhni.

Baby Potatoes In Spicy Yogurt Gravy

Baby Potatoes In Spicy Yogurt Gravy Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Baby Potatoes In Spicy Yogurt Gravy Recipe

  • Baby potatoes parboiled 20

  • Skim milk yogurt 1/2 cup

  • Asafoetida 1 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

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Mix together yogurt, asafoetida, garlic paste, ginger paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt well.

Step 2

Pierce baby potatoes with fork, add to the marinade and keep 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.

Step 3

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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.