This simple Baby Potato Masala or the Aloo Masala with Quick n simple Tomato Rice was our Saturday meal. Since Athamma was coming only on Sunday, we had a simple breakfast and planned to visit my new born nephew! Knowing its a national holiday for the Independence day, I agreed to meet my blogger friends. Only to know very late in the evening that it was a day off for the kids. So after our visit to hospital, we landed in Sra's place for a quick meet. We couldn't get many of the other bloggers, so in the end it was only Jayashree
and me. With the entire zing bang in toe, couldn't naturally stay for long. We got treated to some delicious chocolates before leaving for home.
Back home I had just about half hour to prepare the lunch and this is what I could think of. The baby potatoes were great being ducked in the gravy and went very well with the quick tomato rice, which is my kids favorite. Will be sharing it on the Spice your Life blog!
Baby Potato Curry ~ Aloo Masala
The day passed off in a blur, what with the Aadi Seasonal extravaganza in full swing in our neighborhood! Well you got to live here to experience the fun. Anyway the weekend passed away so quickly, and I am still left with not making up for my ICC! Athamma was home on Sunday and kids were jubilant seeing her. So happily left them with her and went for a movie. Its not everyday that we treat ourselves for one.
Needless to say we didn't even feel the Sunday, only to wake up today to a sudden outpour of rains in our parts of the world. It sure caught us unaware. Especially if its a Monday morning and you are prone to a MM Blues! Even after going through the menu that I planned for the day, I got delayed in the end. I rushed to office.
Coming to the recipe, its a simple aloo in a tomato base with spices and kasuri methi.
Aloo Masala with Quick Tomato Rice ~ Our Meal!
Baby Potato Curry ~ Aloo Masala
Baby Potatoes - 150 gms
Onions - 1 medium, finely chopped
Tomatoes - 2 small, finely chopped
Ginger Garlic paste - 1/2 tsp
Cloves - 2
Cinnamon - 2"
Cardamom - 1
Curds/ Yogurt - 2 tbsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Kasuri Methi - 2 pinches
Method to prepare:
- Soak and wash the baby potatoes well to remove the dirt. Prick the potatoes with fork as these are going to be cooked with skin. Piecing them allows the air to come out.
- Heat a pressure cooker with oil, add in the cloves, cardamom, cinnamon. Fry for 1 min.
- Then add the onions, sauté well till its light brown. Add in the ginger garlic paste. fry till its all mixed and browned.
- Next goes the tomatoes, simmer and add the salt and turmeric. Sauté for 5 mins for the tomatoes to get soft.
- Then add the red chili powder, coriander powder and cumin powder. Simmer again for 5 mins. add in the baby potatoes and cook for couple of minutes. Have the flame in sim and add the curds. Mix well immediately so that it doesn't curdle.
- After stirring well add 1 cup of water or enough to cover the baby potatoes. Sprinkle in the kasuri methi and cover with the pressure cooker lid. Cook for 4 -5 whistles till the potatoes are fork tender.
- Once the steam is off, cook again for a 1 minute for the gravy to get thicken.
- Serve it with Roti or Rice. The simple Tomato rice was a great combo for this spicy gravy.
Notes: Since both Curds and Tomatoes are added, the gravy could tend to become a bit more sour, so adjust by adding more chili to the gravy if you feel so.
Since its tough to peel the potatoes, makes it easy to cook with the skin on. Also many do eat with the skin on. so it ends up adding a different taste to the dish if you want to eat.
The simple meal disappeared in no time!
Have a great week ahead!
Labels: Gravies, North Indian Dishes, Potato / Aloo / Urlagadda, Under 30 minutes, Vegetarian Recipes