Baby Potato Gravy
Authentic South Indian Food Creator · Home Chef
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Baby Potato Gravy is a beloved comfort food that graces Tamil households during weekend lunches and special occasions. These tender, bite-sized potatoes swimming in a rich, aromatic gravy make for the perfect accompaniment to chapatis, parathas, or steamed rice. The beauty of this dish lies in its simplicity – humble baby potatoes transformed into something truly spectacular with the magic of South Indian spices.
What makes this recipe special is how the baby potatoes absorb all the wonderful flavors of the spiced tomato-onion gravy. Unlike regular potato curries, baby potatoes cook faster and have a naturally creamy texture that makes every bite melt in your mouth. The combination of aromatic spices like cumin, coriander, and garam masala creates layers of flavor that will have your family asking for seconds.
This versatile dish is perfect for both everyday meals and festive spreads. Whether you're cooking for your family on a busy weeknight or preparing a special meal for guests, this Baby Potato Gravy never disappoints. It's also a wonderful option for packed lunches as it tastes even better the next day when all the flavors have melded together beautifully.
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Ingredients(15 items)
Instructions
💡 Tap a step to mark it doneWash the baby potatoes thoroughly and boil them with a pinch of salt until they are tender but not mushy. Drain and set aside to cool slightly.
Once cooled, peel the skin off the baby potatoes or leave them on for extra texture. Prick each potato with a fork so they absorb the gravy better.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown, stirring occasionally for about 8-10 minutes.
Add ginger garlic paste and slit green chillies. Sauté for 2 minutes until the raw smell disappears.
Add turmeric powder, red chilli powder, and coriander powder. Mix well and cook the spices for 1-2 minutes.
Pour in the tomato puree and mix everything together. Cook on medium heat until the oil separates from the masala, about 5-7 minutes.
Add the boiled baby potatoes to the masala and coat them well with the gravy. Sauté for 2-3 minutes.
Add water, salt, and garam masala. Mix well and bring the gravy to a boil.
Reduce heat to low, cover the pan and let it simmer for 8-10 minutes, allowing the potatoes to absorb all the flavors.
Crush kasuri methi between your palms and add it to the gravy. Mix gently and cook for another 2 minutes.
Garnish with fresh coriander leaves and turn off the heat. Serve hot with chapati, paratha, or rice.
Tips and Tricks
- Don't overcook the baby potatoes while boiling as they will cook further in the gravy. They should be just tender when pierced with a knife.
- For a richer gravy, add 2 tablespoons of fresh cream or cashew paste at the end of cooking.
- If you prefer a thicker gravy, mash 2-3 baby potatoes slightly with the back of a spoon while cooking.
- The gravy tastes even better when made a few hours in advance, giving the potatoes time to absorb all the spices.
- For extra flavor, shallow fry the boiled potatoes until golden before adding them to the gravy.
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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