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BABY POTATOES IN RICH AND CREAMY GRAVY

In my household ,  “ Baby Potatoes” come mainly for preparing “ Aloo Dum” .Else,the typical south Indian rost , that goes well with “ Sambar “  “ Rasam “ and other things .

There happen to be some days when NO ONION & NO GARLIC  enter my kitchen . Mostly we eat Chapati only for dinner . Occasionally , Parathas are there and once in a while Puris .

So I prepare a side dish that has onion and sometimes garlic added to it .

 Yesterday was a NO ONION -NO GARLIC day for us  and I was planning for dinner . Remembered about the boiled potatoes kept in the fridge . There was also some extra curd there . An idea came and the result was 

BABY POTATOES IN RICH AND CREAMY GRAVY 

 Ingredients —

200 gms Baby Potatoes Boiled 

For Gravy 

2 cups full  curd ( Whipped ) 

2 Tablespoon  Coriander seeds

1 tablespoon – Jeera ,

 2-3 Green Chillies 

1inch piece of Ginger 

15-20 Cashew pieces.1-2 Tablespoon Cornflour ( For binding and for thickening the gravy )

For Tempering 

2 Tablespoon of  Cooking oil 

1 Teaspoon of Ghee 

1 Teaspoon-Jeera 

½ Teaspoon of Hing Powder 

 2 Bay Leaves 

Salt as per requirement 

 ¼ Teaspoon of Turmeric powder .

 For Garnishing 

2 Tablespoon of finely chopped Coriander Leaves 

1 Tablespoon of Tiny Cashew pieces , fried in Ghee 

Method 

Boil the Baby Potatoes . Make sure that they are not overcooked . By the time , the potatoes , getting cooked and cooling down , you may start preparations for the gravy .

Boil the Cashew nut , leaving  5 or 6 for garnishing .

Make a fine  paste of Coriander  seeds , Jeera , Green Chilli and ginger . Keep it aside . Also make a smooth and shiny paste of Cashew by adding adequate amount of water to it .

Peel the potatoes .. In a small bowl mix 2 teaspoon  oil , ½ Teaspoon of salt and  the Turmeric powder. Mix this with the potatoes in such a way that each and every potato should be coated and should look yellow .

 Now place these potatoes in a Microwavable Bowl and cover and cook for 10 minutes in medium heat .

You may save your time by utilising it for making the pastes , while potatoes are getting boiled and , the second time when they are in the Microwave , you can start to prepare the gravy .

Cut the leftover Cashew nuts into  small pieces . Heat a frying pan . Put 1 Teaspoon of Ghee in it and fry the cashew pisces , till they turn light golden . Do it carefully , in the medium heat as cashew nuts tend to burn very fast . Put these pieces aside . Add the remaining Ghee and  cooking oil into the pan. As it becomes hot , reduce the heat and put the Bay leaves first and , Jeera next . As Jeera will start fluttering , add Hing powder to it . Add the Coriander  , Jeera  paste to it and stir well . Add the salt . Add some water to curd and whip it nicely . . Take a small bowl , put the cornflour in it . pour three to four spoons of curd and add some water . Mix it well  and pour this into the frying pan and keep stirring constantly . When the whole thing starts looking shiny , add the remaining curd . You may add some more water , if you feel that the  whipped curd is still thick. Keep stirring nonstop as stopping might cause curdling . Once all get

mixed well and as it starts to boil ,add the cashew paste and allow it to come to boil . Once it starts boiling . Put off the flame . The gravy is ready ‘.

Now take a fork and start gently piercing each and every potato . When done , once again cook it in the Microwave , for 5 minutes on medium heat . When done , put the potatoes in the gravy and heat it again . As it starts boiling ,  remove from the heat .

 Garnish with chopped coriander leaves and fried Cashew pieces .

 Goes very well with Chapati , Paratha and Puri .

You  may try it with even “ Jeera Rice “ 

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