Baby Potatoes Tomato Yogurt Curry

4 standard portions

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Ingredients

• 7 baby potatoes
• 4 tablespoons yogurt (preferably use hung curd)
• 1 teaspoon kasuri methi
• 2 teaspoons ginger-garlic paste
• ¼ teaspoon fennel seeds
• ¼ teaspoon red chili powder
• salt (to taste)
• 2 teaspoon oil
• 3 cloves
• 3 cardamom
• 1 onion (medium)
• 2 to matoes (pureed to fine paste)
• ½ cup tomato puree
• 8-10 mint leaves (chopped)
• ¼ teaspoon paprika powder
• ½ teaspoon pav bhaji masala
• ½ teaspoon sugar
• 1.5 cups water
• salt (to taste)

Method

1. Boil the small potatoes in a pressure cooker or in a pan/microwave.
2. Prick the potatoes with fork all over.
3. Add all the ingredients listed under "to marinate" to the potatoes.
4. Mix and keep in the refrigerator for at least 2 hours.
5. Heat oil in a pan, once hot add cardamom and cloves. Saute for a minute and add the chopped onions.
6. Fry the onions till they are translucent and raw smell goes away.
7. Once the onions are done add the fresh tomatoes paste and tomato puree. Cook for 7-8 minutes till raw smell goes away.
8. Add the chopped mint leaves, paprika powder and give a good mix. Also add the salt.
9. Now add water and let it come to a boil. Then add the marinated potatoes, mix and cover the curry and let it simmer for 10 minutes on medium-low flame.
10. Finally add the pav bhaji masala and switch off the flame.
11. Garnish with coriander leaves and serve hot with rice or any Indian bread.