Baby Potatoes In Tangy White Gravy and the Winner of ‘Only’ Cookies and Cakes

Hi All!

There are days when my mind is not able to decide what to cook. I had the baby potatoes lying with me, so I knew I had to finish them, but how? That I was unable to decide! My MIL is visiting us and she told me that she wanted to have Mosaru Avalakki (dahi-poha) for  dinner. So, without knowing what I would make with the potatoes, I put them for boiling and simultaneously started preparing for the avalakki. I soaked the poha and kept all the other ingredients ready and while I was doing that, looking at the dahi/curds, I suddenly had a vague thought and then knew what I wanted to do with the baby potatoes. One ingredient led me to cook a very tasty, tangy and quick to make recipe, hence, decided to share it here.

 

I served it with phulkas but I’m very sure that it will taste great with hot parathas and even a lightly flavoured rice too.  I make something similar with Okra too which one can check here.

Since this was an unplanned dish and I was not too sure about the end result, I have not clicked the in process pictures.

I also want to thanks Priya Mahadevan of Now Serving, for gifting me such a beautiful Paper Mache bowl which I’ve used as a backdrop in the above pic. 

Ingredients

(Serves-4)

250gms washed and boiled baby potatoes

3/4cup curds

2-3 green chillies

small piece ginger

1garlic pod

1tsp cumin

handful of roasted and peeled peanuts (I always have them)

2-3tbsp clarified butter

salt to taste

a pinch of sugar (optional)

Method

Prick the boiled potatoes, this ensures that the flavours are absorbed by the potato else cut them into half.

Grind together peanut, 1/2tsp cumin, ginger, green chillies and garlic. Now add the curds and give one or two pulses in the mixer to combine all the ingredients.

Add a cup of water to the yogurt mix.

Heat the clarified butter and put the remaining cumin seeds, once they splutter, tip in the potatoes, salt to taste and sauté.

Add the curd mix,sugar and bring the gravy to a boil. If you find the gravy thick, pour some more water and mix.

Cover the gravy, let it simmer for 10-12 minutes.

Serve hot.

 

Note- I’ve not peeled the potatoes as all the nutrition lies in it’s peel but one is free to use peeled potatoes also if garlic is omitted, this recipe can be cooked on fasting days.

For better taste use a little sour curds.

And now for the winner of ‘Only’ Cookies and Cakes, it is entry number 36

The winner is Ambreen. Congrats dear. Pls contact me with your address and phone number in India at cookingoodfood@gmail.com within two days.