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Baby Potatoes in Creamy Spicy Red Gravy


Baby potatoes - 25 to 30
Onion - 1 big, finely chopped
Ginger - 1" piece, finely chopped
Garlic - 6, finely chopped
Tomatoes - 2 medium, finely chopped
Bay leaf  - 1
Cinnamon - 1" piece
Green chillies - 2, slit into 2
Jeera/Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1 1/4 tsp
Garam masala - 1 tsp
Fresh cream - 2 tbsp
Grated coconut - 2 tsp
Cashewnuts - 6
Oil - 2 to 3 tbsp
Salt - to taste
Coriander leaves - to garnish

For red chilly paste:
Whole red chillies - 6
Kashmiri red chillies - 4


1. Wash the baby potatoes and prick them with fork. Pressure cook the potatoes till they are soft. Peel the skin and keep aside.

2. Soak cashewnuts in hot water. Grind together coconut and cashewnuts to a smooth paste and keep aside.

3. Soak the red chillies in hot water for 15 minutes. Grind them and keep aside.

4. Heat oil. Add bay leaf, cinnamon, jeera and fennel seeds, When they pop add ginger, garlic and green chillies and fry for a minute. Add onions and fry till onions become golden.

5. Add the red chillies paste and fry till raw smell of the chillies. Add tomatoes and cook till oil separates and tomatoes become soft.

6. Add turmeric powder, cumin powder, coriander powder, garam masala and mix well. Fry till masala's are cooked. Add coconut and cashew paste and fry again for 3-4 minutes.

7. Add the baby potatoes, salt and 1/2 cup water. Mix well and cover and cook for 7-8 minutes. Add fresh cream and simmer for 1-2 minutes. Garnish with coriander leaves.

Serve hot.


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