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Indian Baby Potatoes

Indian Baby Potatoes

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Prep Time 7 hours 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 500 g baby potatoes boiled and peeled
  • 2 tbsp oil mustard oil or vegetable oil works best
  • 1 tsp cumin seeds
  • 1 large onion finely chopped
  • 2 tomatoes pureed or chopped
  • 2 green chilies slit
  • 1 tbsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Method
 

Boil and Prepare the Potatoes
  1. Wash the baby potatoes thoroughly and pressure cook or boil until soft but not mushy.
  2. Peel the skin gently (you can keep the skin on for extra fiber and texture).
Make the Base Masala
  1. Heat oil in a pan. Add cumin seeds and let them crackle.
  2. Add chopped onions and sauté until golden brown.
  3. Add ginger-garlic paste and sauté until the raw smell disappears.
Spice It Up
  1. ed chili powder, coriander powder, and cumin powder. Stir well to release the aromas.
  2. Add tomato puree and cook until the masala thickens and oil separates from the sides.
Add the Potatoes
  1. Gently drop the boiled baby potatoes. Stir to coat them evenly with the masala.
  2. Add salt and cook on a low flame for 5–7 minutes so the potatoes absorb all the flavors.
Finish with Garnish
  1. Sprinkle garam masala and fresh coriander leaves.
  2. Serve hot with chapati, puri, or rice.

Notes

💡 Tip: For extra flavor, you can shallow fry the boiled baby potatoes before adding them to the masala. This gives them a crispy outer layer and enhances the overall taste.