Ingredients:

• 15 – baby Potatoes/new Potatoes
• 1 – large Tomato
• 1 – onion, chopped
• 2 – Green chillies
• 1″ piece – Ginger
• 3 Cloves – Garlic (or 1 tbsp of ginger-Garlic paste)
• 2 tbsp – Curd
• 1 tbsp – oil
• salt to taste
• Coriander leaves for garnishing
• Spices: 2 tsp – coriander/malli powder
• 1 tsp – Red Chilli powder
• a pinch of Turmeric powder
• 1 tsp – all-purpose curry masala
• 1/2 tsp – Cumin seeds

Method:

1. Wash the potatoes and boil in water until cooked. Cool, peel, and keep aside.
2. Prepare puree from the tomato and keep aside.
3. Grind the onion, garlic, ginger, and green chillies into a paste.
4. Beat the curd to remove lumps, if any, and mix the spices in it. Stir well to make a paste. Add a little water if too thick.
5. Heat oil in a pan and add the cumin seeds. When the seeds start spluttering and turn brown, add the onion-ginger-garlic paste and fry for about 3 minutes.
6. Add the curd mix and stir continuously for 4 minutes.
7. Add the tomato puree and potatoes. Cover and cook for 2 minutes; then leave the pan open on medium flame and cook until the oil separates from the gravy.
8. Add salt.
9. Garnish with chopped coriander leaves.
10. Serve with roti.

Recipe courtesy of Amrith