Baby Potatoes Curry Recipe

Cooking Directions

• STEP 1.Boil the baby potatoes until tender, then peel the skin off.
• STEP 2.Heat oil in a pan and add cumin seeds, ginger, and garlic. Sauté until fragrant.
• STEP 3.Add chopped onions and cook until golden brown.
• STEP 4.Add tomato puree, turmeric, cumin powder, coriander powder, red chili powder, and salt. Cook until the oil separates.
• STEP 5.Add the boiled potatoes and mix well. Cook for a few minutes.
• STEP 6.Add water or vegetable broth to adjust the consistency of the curry.
• STEP 7.Simmer the curry for 10-15 minutes until the flavors meld together.
• STEP 8.Garnish with fresh cilantro and serve hot with rice or bread.

Cooking Tips

• You can prick the baby potatoes with a fork before boiling to ensure even cooking.
• For a creamier curry, you can add a splash of coconut milk or heavy cream.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• To make the curry more nutritious, you can add vegetables like peas or bell peppers.

Storage and Serving

• Leftover baby potatoes curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry hot with steamed rice, naan bread, or roti for a complete meal.