Potato is a versatile vegetable which is low in sodium, fat free and cholesterol free. This humble vegetable can be easily paired and cooked with any vegetable or non-veg. I can run out of any vegetable in my kitchen but not potatoes. I love to try different recipes with potatoes. Baby potatoes are my current favourite and I can’t resist picking up a packet whenever I visit vegetable shop. These tiny round potatoes are easy to cook and give appealing look to any recipe they are added in. And and….how can I forget…these potatoes saved me many times when I was new in the kitchen and whenever I had vegetarian guests at home.
Though over the years I have learnt many delicious recipes with paneer, soya and lentils to serve my vegetarian guests….potatoes still keep on popping in a way or other on my table. Talking about Pudinaewale Aloo, I had this very long back at a friend’s house warming function in Bangalore. My friends MIL cooked this to go along with veg pulao and poori’s. I liked the tanginess in the gravy which was nicely complimenting the spice quotient of the recipe. The potatoes are just melt in mouth with soft and spicy inside. The trick here is to prick the potatoes upon pressure cooking them. Doing so allows the spices to get easily absorbed by them, resulting in evenly spiced and cooked potatoes. You can even try this trick when making Dum Aloo.
Pudinaewale Aloo is very simple and yum recipe where precooked and semi fried baby potatoes are dunked in tangy and spicy curd and mint gravy. I have added baby tomatoes, as lil’M is fond of picking up tiny vegetables whenever she accompanies me to the vegetable shop. The baby tomatoes not only add appetizing look but also make the gravy taste yum. Do try this out today…
Pudinaewale Aloo – Minty Potato Gravy
- 12 baby Potatoes
- 3 small Tomatoes, optional
- ½ tbsp. roasted Coriander powder
- ¼ tbsp. roasted Cumin powder
- 1 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- ½ tbsp. Garam Masala
- ½ cup Curd, whisked
- Salt, as per taste
- 3 tbsp. Oil
- 1 tbsp. fresh Coriander leaves, minced
- ½ cup fresh Coriander leaves
- ¼ cup fresh Mint Leaves
- 1 Onion, peeled and sliced
- 1 Tomato, chopped
- 1 Green chili, chopped
- 2 tbsp. Watermelon (Magaz) seeds
- 3 cloves Garlic
- ½ tbsp. chopped Ginger
- 2 tbsp. chopped green Mango/½ tbsp. Amchur powder
- Wash thoroughly and pressure cook baby potatoes for one whistle. Once the steam settles, drain the excess water and leave the baby potatoes to cool.
- In the meantime, grind the ingredients mentioned under ‘To Grind’ and make a smooth paste.
- Upon cooling peel the skin and prick all over using a toothpick or fork. Set this aside.
- If using baby tomatoes, core the eye and make a cross on top.
- Add oil to a pan and fry the baby potatoes until the outer layer turns nice brown. Drain and in the same pan fry the baby tomatoes until the skin appears wilted. Drain and set aside.
- In the same pan if required add 1 tbsp. oil and add above ground paste (from step 2). Fry this by adding red chili powder, turmeric powder, roasted coriander powder and roasted cumin powder.
- Fry on medium flame by continuously stirring. When the oil starts to separate, reduce the flame and add whisked curd. Stir for one minute and add fried baby potatoes and tomatoes.
- Stir till baby potatoes and tomatoes are nicely coated with masalas. Simmer by adding ¾ cup of water for 8-10 minutes. Sprinkle garam masala and turn off the flame. Let this sit on stove for 10 minutes before serving.
- Garnish with minced coriander leaves and serve warm with rice or roti. I served this Pudinaewale Aloo with Jeera Rice, Burhani and Cucumber Salad.
- Add love to make this Pudinaewale Aloo taste ‘Yummy’.