Hi all,
I wanted to make something special for my son's star birthday. I had bought some small creamy potatoes from Harris Teeter and so decided to make use of it. This is what I came up with, this one has almost all the spices that we use to make a curry. Take a look
CREAMY SMALL POTATOES CURRY
INGREDIENTS
CREAMY SMALL POTATOES: 10 -12
ONION: 1/2 OF A BIG ONION CHOPPED INTO BIG CUBES
TOMATO: 1 BIG CHOPPED
GREEN CHILLI: 1
CASHEW NUTS: 8-9 SOAKED IN WATER FOR 5-10 MINUTES
CORIANDER SEEDS: 1 TSP
CHILLI POWDER: 1/2 TSP
FENNEL SEEDS: 1 TSP
JEERA: 1 TSP
BAY LEAF: 1
CINNAMON STICK: 1 STICK
GINGER: 1 TSP CHOPPED
GARLIC: 1 TBSP CHOPPED
THICK YOGURT: 1 CUP
JEERA-DHANIA POWDER: 1/2 TSP
GARAM MASALA: 1/2 TSP
KASURI METHI: 1/2 TSP
TURMERIC: 1/8th TSP
SALT AS REQUIRED
OIL
WATER FOR BOILING POTATOES
MAKING
Peel the skin off the potatoes and poke holes in it with a fork. Take a pan and boil water with 1/4th TSP salt, once the water starts boiling, add the potatoes and boil for about 3-4 minutes. Remove the potatoes from the water and set aside until its no longer wet. You could also pat dry the potatoes with a paper towel.
Next, In a Pan, pour a Tbsp of oil, once hot, add the bay leaf, cinnamon stick, fennel seeds, coriander seeds, green chili, and Jeera. After a minute, add the Onions, Ginger, Garlic, Tomatoes, and the Cashews. Saute it for a few minutes until the onions start turning a little brown. Grind this mixture into a fine paste.
Take the now dried potatoes and either pan fry or deep fry them. This adds a better texture to the potatoes when immersed in the curry.
Take the pan in which we sauteed the spice mix, pour a TBSP of oil, add the spice paste and cook for 2-3 minutes until the raw smell is gone. Add the boiled-fried potatoes and cook for a couple of minutes. Add a pinch of Turmeric, some red chili powder, some Jeera-Dhania powder. Again cook for a couple of minutes before adding a cup of Yogurt. Add to it some salt, Kasoori Methi and some Garam Masala and 1/2 cup of water and cook the curry for about 5 minutes in low-medium flame.
Switch off the gas and garnish the creamy small potato curry with some fresh chopped coriander and delicious small potato curry is ready. Serve it hot with Roti's or Naan's.
TIPS/VARIATIONS
Since I was running short of yogurt, I added Milk and it was perfect. You could also use Ghee( clarified butter) or a combination of both oil and Ghee to fry the spices.
I wanted to make something special for my son's star birthday. I had bought some small creamy potatoes from Harris Teeter and so decided to make use of it. This is what I came up with, this one has almost all the spices that we use to make a curry. Take a look
CREAMY SMALL POTATOES CURRY
INGREDIENTS
CREAMY SMALL POTATOES: 10 -12
ONION: 1/2 OF A BIG ONION CHOPPED INTO BIG CUBES
TOMATO: 1 BIG CHOPPED
GREEN CHILLI: 1
CASHEW NUTS: 8-9 SOAKED IN WATER FOR 5-10 MINUTES
CORIANDER SEEDS: 1 TSP
CHILLI POWDER: 1/2 TSP
FENNEL SEEDS: 1 TSP
JEERA: 1 TSP
BAY LEAF: 1
CINNAMON STICK: 1 STICK
GINGER: 1 TSP CHOPPED
GARLIC: 1 TBSP CHOPPED
THICK YOGURT: 1 CUP
JEERA-DHANIA POWDER: 1/2 TSP
GARAM MASALA: 1/2 TSP
KASURI METHI: 1/2 TSP
TURMERIC: 1/8th TSP
SALT AS REQUIRED
OIL
WATER FOR BOILING POTATOES
 |
| CREAMY SMALL POTATOES CURRY |
MAKING
Peel the skin off the potatoes and poke holes in it with a fork. Take a pan and boil water with 1/4th TSP salt, once the water starts boiling, add the potatoes and boil for about 3-4 minutes. Remove the potatoes from the water and set aside until its no longer wet. You could also pat dry the potatoes with a paper towel.
Next, In a Pan, pour a Tbsp of oil, once hot, add the bay leaf, cinnamon stick, fennel seeds, coriander seeds, green chili, and Jeera. After a minute, add the Onions, Ginger, Garlic, Tomatoes, and the Cashews. Saute it for a few minutes until the onions start turning a little brown. Grind this mixture into a fine paste.
Take the now dried potatoes and either pan fry or deep fry them. This adds a better texture to the potatoes when immersed in the curry.
Take the pan in which we sauteed the spice mix, pour a TBSP of oil, add the spice paste and cook for 2-3 minutes until the raw smell is gone. Add the boiled-fried potatoes and cook for a couple of minutes. Add a pinch of Turmeric, some red chili powder, some Jeera-Dhania powder. Again cook for a couple of minutes before adding a cup of Yogurt. Add to it some salt, Kasoori Methi and some Garam Masala and 1/2 cup of water and cook the curry for about 5 minutes in low-medium flame.
Switch off the gas and garnish the creamy small potato curry with some fresh chopped coriander and delicious small potato curry is ready. Serve it hot with Roti's or Naan's.
TIPS/VARIATIONS
Since I was running short of yogurt, I added Milk and it was perfect. You could also use Ghee( clarified butter) or a combination of both oil and Ghee to fry the spices.
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