Baby Potato Gravy for Chapati and Rice
Authentic South Indian Food Creator · Home Chef
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This delicious baby potato gravy is the perfect accompaniment that transforms simple chapatis and rice into a satisfying meal. Made with tender baby potatoes simmered in a rich, aromatic tomato-onion based gravy, this dish brings comfort and flavor to your everyday dining table.
What makes this urulai kizhangu gravy special is its versatility and crowd-pleasing nature. The baby potatoes absorb all the wonderful spices and create a creamy texture that pairs beautifully with both rotis and steamed rice. It's a staple in many Tamil households, loved by children and adults alike for its mild yet flavorful taste.
This recipe is incredibly practical for busy weekdays as it comes together quickly with simple ingredients you already have in your pantry. Whether you're packing lunch boxes or preparing a weekend family meal, this potato masala gravy never disappoints. The aromatic blend of spices creates a restaurant-style dish right in your home kitchen.
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Ingredients(14 items)
Instructions
💡 Tap a step to mark it doneWash the baby potatoes thoroughly and pressure cook them with a pinch of salt for 2-3 whistles until tender. Once cooled, peel the skin and keep aside.
Heat oil in a kadai or pan over medium flame. Add cumin seeds and let them splutter.
Add finely chopped onions and slit green chillies. Sauté until onions turn golden brown and translucent.
Add ginger garlic paste and sauté for a minute until the raw smell disappears.
Add chopped tomatoes and cook until they turn soft and mushy, and oil starts separating from the mixture.
Add turmeric powder, red chilli powder, and coriander powder. Mix well and cook the masala for 2-3 minutes on low flame.
Add the boiled baby potatoes to the gravy and mix gently to coat them well with the masala.
Add required amount of water to achieve desired gravy consistency. Add salt to taste and mix well.
Cover and simmer for 5-7 minutes on low flame, allowing the potatoes to absorb the flavors.
Add garam masala powder and mix well. Garnish with freshly chopped coriander leaves and serve hot.
Tips and Tricks
- Don't overcook the baby potatoes in the pressure cooker as they should hold their shape in the gravy
- For a richer gravy, you can add 2 tablespoons of cashew paste or fresh cream towards the end
- Adjust the amount of water based on whether you want a thick masala or thin gravy consistency
- You can add a handful of peas or beans along with potatoes for variation
- For best flavor, let the onion-tomato masala cook properly until oil separates
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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