Baby Potato Curry

This recipe is satisfying enough to be a meal all on its own.

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.
Serves 4-6
• 1 ½ pounds baby potatoes, red or yukon gold
• 1 tablespoon salt

Marinade
• 1 tablespoon ginger garlic paste
• 1 teaspoon minced fresh green chili, such as serrano
• ½ - 1 teaspoon cayenne
• ½ teaspoon freshly ground black pepper
• 1 teaspoon coriander powder
• ½ teaspoon fennel seed powder
• 1 tablespoon lime juice
• ¼ cup yogurt
• 1 tablespoon vegetable oil
• ½ teaspoon salt

Gravy
• 2 tablespoons vegetable oil
• 2 cups finely minced onions
• 1 tablespoon ginger garlic paste
• 1 tablespoon coriander powder
• ½ - 1 teaspoon cayenne
• ½ teaspoon turmeric
• 1 teaspoon salt
• ½ cup tomato puree
• 1 teaspoon kasuri methi (dry fenugreek leaves)
• 2 cups water
• 2 tablespoons milk
• 2 tablespoons chopped cilantro/ coriander 

Place potatoes with 1 tablespoon of salt in a medium stock-pot. Add enough water to cover 2-3 inches above the potatoes. Boil them over medium high heat until tender enough to be easily pierced with a fork or skewer.

When the potatoes are ready, drain them into a colander. When they are cool enough to handle, peel them. Using a toothpick or a skewer, prick all over the potatoes to allow the marinade to penetrate.

Alternative: If you don't have baby potatoes, cut large potatoes in half before coating them with the marinade.

For the marinade, whisk to combine ginger garlic paste, green chilies, cayenne, black pepper, coriander powder, fennel seed powder, lime juice, yogurt, vegetable oil, and salt in a bowl. Add the potatoes and gently toss to cover the potatoes evenly with marinade. Cover and marinate for 1-2 hours, stirring once or twice in between.

Preheat oven to 375º F.

Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Spread potatoes in a single layer and roast them in the oven for 30-35 minutes while stirring once in a middle.

Alternative: Instead of making this dish into a curry, serve the roasted marinated potatoes from the oven as a side dish.

Meanwhile, prepare the gravy. Heat oil in a medium saucepan over medium high heat. When the oil is hot, add onions. Sauté onions until the edges begin to brown. Add ginger garlic paste, coriander powder, cayenne, turmeric and salt and stir fry for 2 minutes. Stir in tomato puree and kasuri methi and cook for 2-3 minutes while stirring often. Stir in 2 cups of water. 

  
Reduce heat to medium and simmer for about 20 minutes until oil rises to the surface. 

Note: While simmering the gravy, keep an eye on the sauce to make sure that it does not become too thick from losing moisture. If this happens, add more water for more gravy. 

Stir in roasted potatoes and cook for another 5 minutes. Stir in milk. 
 
Transfer to a serving dish. Garnish with cilantro.

Note: This may seem like a time-consuming recipe but the steps are laid out to give you the opportunity to multi-task. While you are waiting for the potatoes to boil, prepare the marinade. While the potatoes are roasting in the oven, prepare the gravy. It's all about time management! 

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.