This one’s especially for garlic fans – a flavorful Indian curry of potatoes in garlic sauce.
Baby potatoes go very well with heavy spices – this dish is a classic example. Team up potatoes in garlic sauce with something simple like boiled rice and a raita, for a complete meal.
- Baby potatoes – 300 grams
- Mustard-fenugreek powder* – 1 teaspoon
- Mustard oil – 1 teaspoon
For the garlic sauce:
- Garlic – 10 cloves
- Curry leaves – a few sprigs
- Tomatoes – 2
- Tamarind – pea-sized ball
- Red chili flakes – 1/2 teaspoon
- Salt – to taste
- Mustard oil – 2 teaspoons
*How to make fresh mustard-fenugreek powder.
1. Make the garlic sauce
In a non-stick skillet or kadhai, heat two teaspoons of oil to smoking point. Set heat to low. Add peeled garlic cloves and fry till golden. Take fried garlic out of the kadhai, and add to the skillet curry leaves and red chili flakes next. Take them out after half a minute.
Place two whole tomatoes in the same skillet. Set the lid on and let the tomatoes roast. Turn around every other minute till the tomatoes are cooked from all sides. Keep an eye out to make sure the tomatoes do not char.
Let the ingredients cool to room temperature.
Grind these together: fried garlic, fried curry leaves, tamarind, roasted tomatoes and salt. Set aside.
In the picture above (from the right): fried curry leaves, fried garlic, tamarind, roasted tomato.
2. Cook the potatoes
Pressure-cook baby potatoes till one whistle (or simmer them in water for about 10 minutes). Let cool completely, then peel.
Using a fork, prick holes into the potatoes – this will let the sauce seep in.
Heat a teaspoon of oil in a non-stick pan. Add the potatoes and cook on medium heat, till the skin starts to turn golden (about 5-6 minutes). Add a teaspoon of roasted mustard-fenugreek powder. Mix well.
Now’s the time to add the garlic sauce. Stir and cook for a minute, then add a cup of water. Adjust salt if needed, simmer on low heat with the skillet covered.
Turn the potatoes around every other minute. Cook till the sauce has thickened and coated the potatoes well.
Serve potatoes in garlic sauce hot, with rice or chapatis on the side.