How to make Baby Potatoes in Curry Leaf Curry-Cook Smart -

Baby potatoes cooked in flavourful curry leaf gravy

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Baby potatoes (बेबी आलू), Curry leaves (कड़ी पत्ते )

Cuisine : South Indian

Course : Main Course Vegetarian

For more recipes related to Baby Potatoes in Curry Leaf Curry-Cook Smart checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Andhra Mashed Brinjal Dahiwale Babycorn and Mushroom Kung Pao Paneer-SK Khazana Teekha Laal Batata

Baby Potatoes in Curry Leaf Curry-Cook Smart

Baby Potatoes in Curry Leaf Curry-Cook Smart Recipe Card


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 : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Baby Potatoes in Curry Leaf Curry-Cook Smart Recipe

  • Baby potatoes boiled and peeled 30-35

  • Curry leaves 10-12 + 1 cup

  • Oil 5 tablespoons

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Medium tomato 1

  • Split skinless black gram (dhuli urad dal) 1 teaspoon

  • Fenugreek seeds (methi dan) 1/2 teaspoon

  • Asafoetida (hing) 1/4 teaspoon

  • Mustard seeds 1 teaspoon

  • Medium onion roughly chopped 1

  • Dried red chillies 2

  • Ginger-garlic paste 1 tablespoon

  • Tamarind pulp 1 teaspoon

  • Ginger thin strips a few for garnish

  • Fresh coriander sprig for garnish


Step 1

Heat 3 tablespoons oil in a deep non-stick pan, add baby potatoes, red chilli powder and salt and mix well. Saute for 5-7 minutes or till a crust forms on the potatoes and their colour turns golden. Transfer into a bowl and set aside.

Step 2

Heat 1 tablespoon oil in another non-stick pan, add 1 cup curry leaves and fry till crisp.

Step 3

Roughly chop tomato and place in a mixer jar, add fried curry leaves and grind to a coarse paste.

Step 4

Heat remaining oil in the same deep non-stick pan, add split black gram, fenugreek seeds, asafoetida, mustard seeds, remaining curry leaves and let mustard splutter. Add onion and sauté till it turns a light golden.

Step 5

Chop dried red chillies.

Step 6

Add ginger-garlic paste to the pan, mix well and saute for 1 minute. Add dried red chillies, ground paste and mix well and saute till oil begins to separate.

Step 7

Add fried potatoes, 1 cup water and salt and mix well. Cover and cook on medium heat for 10 minutes.

Step 8

Add tamarind pulp and mix well. Cover and continue to cook for 5-7 minutes.

Step 9

Transfer into a serving bowl and serve hot garnished with ginger strips and a fresh coriander sprig.

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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 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.