Baby Potato Recipe- Kasuri Methi & Pav Bhaji Masala Indian Style

Last Updated on 2 months by Neha Deshmukh

Baby Potato Recipe – Kasuri Methi & Pav Bhaji Masala Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a potato recipe that’s a little bit different, a little bit special. This baby potato recipe, infused with the wonderful flavors of kasuri methi and a hint of pav bhaji masala, is exactly that. I first stumbled upon this combination while experimenting with spices, and honestly, it’s become a family favorite. It’s comforting, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average potato dish. The small, tender baby potatoes soak up all the delicious flavors of the marinade and gravy. The kasuri methi adds a unique, almost magical aroma, while the pav bhaji masala gives it a lovely, subtle spice. It’s perfect as a side dish, a light meal, or even as part of a larger Indian spread. Plus, it comes together in about 30 minutes – perfect for a weeknight dinner!

Ingredients

Here’s what you’ll need to create this flavorful potato delight:

• 7 baby potatoes
• 4 tablespoons yogurt
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 2 teaspoons ginger-garlic paste
• ¼ teaspoon fennel seeds
• ¼ teaspoon red chili powder
• 2 teaspoons oil
• 3 cloves
• 3 cardamom pods
• 1 medium onion
• 2 tomatoes (pureed) – about 1 cup
• ½ cup tomato puree
• 8-10 mint leaves
• ¼ teaspoon paprika powder
• ½ teaspoon pav bhaji masala
• 1.5 cups water
• ½ teaspoon sugar

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kasuri Methi: Don’t skip this! It really is the secret ingredient. Crush it between your palms before adding it to release its aroma.
• Fennel Seeds: These add a lovely subtle sweetness and aid digestion. Lightly toasting them before grinding enhances their flavor even more.
• Pav Bhaji Masala: You can find this at most Indian grocery stores, or online. Each brand has a slightly different flavor profile, so feel free to experiment!
• Baby Potatoes: I prefer using the red or yellow variety, but any baby potato will work. They hold their shape well and have a naturally creamy texture. About 200-250g is a good amount.

Kasuri Methi: The Secret to Flavor

Kasuri methi, or dried fenugreek leaves, is a staple in North Indian cuisine. It has a slightly bitter, yet incredibly fragrant flavor that adds depth and complexity to dishes. It’s what elevates this potato recipe from good to amazing.

Fennel Seeds: Aromatic & Digestive

Fennel seeds aren’t just about flavor; they also have digestive benefits! They add a subtle anise-like note that complements the other spices beautifully.

Pav Bhaji Masala: Regional Spice Blend

Pav Bhaji Masala is a vibrant spice blend originating from Mumbai. It’s a mix of chili powder, cumin, coriander, turmeric, and other aromatic spices. It adds a unique, slightly tangy flavor to the potatoes.

Baby Potatoes: Choosing the Right Variety

Baby potatoes are perfect for this recipe because they cook quickly and have a delicate flavor. Red or yellow baby potatoes are my go-to, but feel free to use whatever you can find. Just make sure they’re all roughly the same size for even cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your baby potatoes. You can do this in a pressure cooker (2-3 whistles) or in a pan with enough water to cover them. Cook until they’re tender enough to easily prick with a fork. Drain and set aside.
2. Now, let’s marinate those potatoes! In a bowl, combine the yogurt, kasuri methi, ginger-garlic paste, fennel seeds, red chili powder, and salt. Add the boiled potatoes and coat them well. Cover and refrigerate for at least 2 hours – the longer, the better!
3. Heat the oil in a pan over medium heat. Add the cloves and cardamom pods and sauté for about a minute until fragrant.
4. Add the chopped onion and cook until it turns translucent and slightly golden brown.
5. Stir in the fresh tomato paste and tomato puree. Cook for 7-8 minutes, stirring occasionally, until the mixture is fragrant and the oil starts to separate.
6. Add the chopped mint leaves and paprika powder. Mix well.
7. Pour in the water and bring to a boil. Gently add the marinated potatoes.
8. Reduce the heat to medium-low, cover the pan, and simmer for about 10 minutes, allowing the potatoes to absorb all those wonderful flavors.
9. Finally, sprinkle in the pav bhaji masala and sugar. Mix gently. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the label of your pav bhaji masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: Reduce the amount of red chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a chopped green chili for a real kick!

Festival Adaptation (Navratri/Fasting Friendly?)

Unfortunately, this recipe isn’t suitable for traditional Navratri fasting as it includes potatoes and sometimes yogurt (depending on the fast).

Serving Suggestions

These potatoes are incredibly versatile! They’re delicious served with:

• Steamed rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Are baby potatoes necessary, or can I use regular potatoes?

While baby potatoes are ideal, you can definitely use regular potatoes! Just cut them into bite-sized pieces and adjust the cooking time accordingly.

What is Kasuri Methi and where can I find it?

Kasuri methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

Can I adjust the amount of red chili powder for less heat?

Absolutely! Start with a smaller amount and add more to taste.

How can I make this dish ahead of time?

You can marinate the potatoes and prepare the tomato base ahead of time. Store them separately in the refrigerator and combine them when you’re ready to cook.

What is the best way to serve this potato dish – with rice or bread?

Honestly, both are fantastic! It really depends on your preference. I personally love it with warm, fluffy naan.

Can I use a slow cooker instead of a pressure cooker or pan?

You could! Add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.