A simple Aloo Masala Gravy or Baby Potatoes Curry makes a delicious side dish for Tomato Rice. This Baby Potato Curry is very quick to make and works out best as side dish for all meals.
This simple Baby Potato Masala or the Aloo Masala with Quick n simple Tomato Rice was our Saturday meal. Since Athamma was coming only on Sunday, we had a simple breakfast and went to visit my new born nephew!
Knowing its a national holiday for the Independence day, I agreed to meet my blogger friends. I came to know that the day was off for kids, so after our visit to hospital, we went to meet my blogger friends.
With the entire zing bang in toe, couldn’t naturally stay for long. We got treated to some delicious chocolates before leaving for home.
Back home I had just about half hour to prepare the lunch and this is what I could think of. The baby potatoes were great being ducked in the gravy and went very well with the quick tomato rice, which is my kids favorite.
If you are interested to make other simple rice dishes,
Read the different Pulao Recipes already shared.
Or different Potato Recipes
The day passed off in a blur, what with the Aadi Seasonal extravaganza in full swing in our neighborhood! Well you got to live here to experience the fun. Anyway the weekend passed away so quickly. Athamma was home on Sunday and kids were jubilant seeing her.
So happily left them with her and went for a movie. Its not everyday that we treat ourselves for one.
With Sunday being so busy we missed out enjoying in our usual way. We woke up to a sudden out-pour of rains in our parts of the world. It sure caught us unaware. Even after going through the menu that I planned for the day, I got delayed in the end. I rushed to office.
Coming to the recipe, its a simple aloo in a tomato base with spices and kasuri methi.
Baby Potato Curry ~ Aloo Masala Gravy
150 gms Baby Potatoes
1/2 cup Onions finely chopped
1 cup Tomatoes finely chopped
1/2 tsp Ginger Garlic Paste
2 inch Cinnamon
2 tbsp Curds / Yogurt
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
A Pinch Turmeric Powder
Salt to taste
2 tsp Cooking Oil
2 Pinches Kasuri Methi
How to make Baby Potato Curry
Soak and wash the baby potatoes well to remove the dirt. Prick the potatoes with fork as these are going to be cooked with skin. Piecing them allows the air to come out.
Heat a pressure cooker with oil, add in the cloves, cardamom, cinnamon. Fry for 1 min.
Then add the onions, sauté well till its light brown. Add in the ginger garlic paste, fry for a couple of minutes for all the ingredients to get cooked well.
Next add the finely chopped tomatoes, simmer and add the salt and turmeric. Sauté for 5 mins for the tomatoes to get soft.
Then add the red chili powder, coriander powder and cumin powder. Simmer again for 5 mins. add in the baby potatoes and cook for couple of minutes. Have the flame in sim and add the curds. Mix well immediately so that it doesn’t curdle.
After stirring well add 1 cup of water or enough to cover the baby potatoes. Sprinkle in the kasuri methi and cover with the pressure cooker lid. Cook for 4 -5 whistles till the potatoes are fork tender.
Once the pressure falls down, cook on high for a minute for the gravy to get thicken.
Serve it with Roti or Rice.
Since both Curds and Tomatoes are added, the gravy could tend to become a bit more sour, so adjust by adding more chili to the gravy if you feel so.
Since peeling baby potato skin is hard, I have scrubbed it well and cooked with it on. It is also healthy to eat with the skin.
This easy Baby Potato Gravy can be served with Rotis or Chapatis.
It also makes a great side dish for this simple Tomato Rice.
Aloo Masala with Quick Tomato Rice ~ Our Meal!