Baby potatoes look so adorable they make me want to pop them into my mouth whole. When I can resist that urge, this is one way I like to cook them.
- Baby potatoes – 300 grams
- Yogurt – 2 cups
- Turmeric powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Roasted cumin powder – 1 teaspoon
- Red chilly powder – 1/2 teaspoon
- Salt – to taste
- Ginger – 1/2 inch piece, grated
- Garlic – 3 cloves, crushed
- Nigella seeds – 1 teaspoon
- Mustard oil – 2 teaspoons
Wash the baby potatoes well. Boil them unpeeled for 10 minutes. Keep aside to cool to room temperature.
If you wish to peel the skin off, go ahead but when the peel is thin and smooth, I like to cook them with the peel on.
Using the prongs of a fork, prick several holes through each baby potato. This is to allow the sauce to seep in.
Whisk the yogurt well with a pinch of salt, roasted cumin powder and a pinch of red chilly powder.
Heat two teaspoons of mustard oil in a pan. Splutter the nigella seeds, then add grated ginger and crushed garlic. When garlic begins to turn colour, slide in baby potatoes.
Cover and cook, turning occasionally, till the skin on different sides of the potatoes starts to look and crisp and brown. After 10 minutes, the potatoes will be nearly done. Sprinkle 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, salt to taste and a pinch of red chilly powder. Mix well and cook till the potatoes are well-coated with the spices.
Turn the flame to low and gently fold in the yogurt mixture with the baby potatoes. Cook on low flame for another 5 minutes, by when the yogurt will mix well with the masalas and the sauce will come to a homogenous colour.
Serve with rice, salad and a dry vegetable accompaniment such as masadelar bhindi strips.
- You could stir in a pinch of garam masala just before taking this dish off the fire. Personally I prefer this without garam masala.
Coming to think of it, I prefer many a dish without garam masala even when the traditional recipe demands it. The flavor is too overpowering, don’t you think? Before garam masala lovers charge at me with sticks and swords, here are recipes in which I happily use the spice: recipes with garam masala :)
- Garnish with finely chopped coriander leaves or dry kasoori methi.