Baby Potato Recipe- Authentic Indian Spiced Potatoes with Yogurt Gravy

Last Updated on 2 months by Neha Deshmukh

Baby Potato Recipe – Authentic Indian Spiced Potatoes with Yogurt Gravy

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful Indian dishes that aren’t too complicated to make. Well, look no further! This baby potato recipe is a family favorite – a wonderfully spiced, tangy, and utterly delicious dish that’s perfect with roti, poori, or even a simple bowl of rice. I first made this for a small get-together with friends, and it disappeared in minutes!

Why You’ll Love This Recipe

This isn’t just another potato dish. It’s a beautiful blend of aromatic spices, a creamy yogurt-based gravy, and perfectly cooked baby potatoes. It’s got that authentic Indian flavor that just warms you up from the inside. Plus, it’s surprisingly easy to make, even if you’re relatively new to Indian cooking. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this magic:

• 450-500 grams baby potatoes
• 100 grams tomato
• 1 inch ginger
• 2-3 green chilies
• 0.5 cup curd (yogurt)
• 2 tablespoons light cream (optional)
• 2-2.5 cups water
• 1 piece tej patta (Indian bay leaf)
• 2.5 teaspoons coriander powder
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon Kashmiri red chili powder
• 3 tablespoons ghee
• As required salt
• 1-2 tablespoons coriander leaves
• 2 teaspoons cumin seeds
• 1.5 teaspoons fennel seeds
• 4 cloves
• 3-4 green cardamoms
• 0.5 teaspoon fenugreek seeds

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Ghee: Don’t skimp on the ghee! It really adds a richness and flavor that butter just can’t replicate. It’s traditional, and honestly, it makes all the difference.
• Kashmiri Red Chili Powder: This isn’t about heat; it’s about color. Kashmiri chili powder gives the gravy a gorgeous, vibrant red hue without making it overly spicy. If you can’t find it, paprika can be used as a substitute, but the color won’t be quite as striking.
• Spice Blend: The combination of cumin, fennel, cloves, cardamom, and fenugreek seeds is what gives this dish its unique aroma and flavor. Don’t be intimidated by the number of spices – they work together beautifully! I like to roast and grind my own for the freshest flavor, but pre-ground is fine in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll get the potatoes ready. Steam or boil the baby potatoes until they’re almost cooked – you want them to be firm enough to handle. Drain them, let them cool slightly, and then peel them. Heat 2 tablespoons of ghee in a pan and sauté the potatoes until they’re lightly browned. Set these aside; they’re golden and ready to go!
2. Now for the spice magic. Dry roast the cumin seeds, fennel seeds, cloves, cardamoms, and fenugreek seeds in a pan until fragrant. Let them cool completely, then coarsely grind them into a powder.
3. Back to the pan! Heat the remaining ghee. Add the bay leaf and chopped ginger, and sauté for a minute until fragrant. Then, add the chopped tomatoes and the ground spices. Sauté until the oil starts to separate from the mixture – this is a sign that the spices are nicely roasted and ready for the next step.
4. Reduce the heat to low. This is important! Add the whisked yogurt and stir continuously to prevent it from splitting. Keep stirring until the mixture thickens and the oil reappears. Patience is key here.
5. Time to build the flavor. Mix in the coriander powder, Kashmiri red chili powder, and turmeric powder. Sauté for just a minute to bloom the spices.
6. Add the browned potatoes and slit green chilies to the pan. Stir well to coat everything with that gorgeous masala.
7. Pour in the water, season with salt, and simmer for 10-15 minutes, or until the gravy has thickened to your liking.
8. If you’re feeling fancy (and I usually am!), stir in the cream for extra richness. Garnish with fresh coriander leaves. Serve hot with poori or rice.

Expert Tips

• Don’t overcrowd the pan: When browning the potatoes, work in batches if necessary to ensure they get nicely browned and not steamed.
• Low and slow: Sautéing the spices on low heat allows their flavors to develop fully.
• Taste as you go: Adjust the salt and chili powder to your preference.

Variations

• My friend, Priya, loves adding a pinch of garam masala at the end for an extra layer of warmth.
• For a tangier flavor, add a squeeze of lemon juice before serving.
• My family often adds a handful of peas along with the potatoes for a bit of sweetness and color.

Vegan Adaptation

No problem! Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil, and use a plant-based yogurt. Skip the cream, or use coconut cream for a similar richness.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment

• Mild: Reduce the number of green chilies to 1, or remove the seeds before adding them.
• Medium: Use 2-3 green chilies, leaving the seeds intact.
• Hot: Add an extra green chili or a pinch of cayenne pepper.

Festival Adaptations

This dish is fantastic for festivals! It’s a popular choice during Navratri, as potatoes are allowed during the fasting period. It’s also a delicious addition to a Diwali spread.

Serving Suggestions

• Serve with hot, fluffy poori.
• Pair with steamed rice for a comforting meal.
• Enjoy with roti or naan for soaking up the delicious gravy.
• A side of raita (yogurt dip) complements the spices beautifully.

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

What type of potatoes work best for this recipe?

Baby potatoes are ideal because they hold their shape well and have a delicate flavor. However, you can also use small red potatoes or Yukon gold potatoes.

Can I make this recipe ahead of time?

Yes! You can prepare the gravy ahead of time and store it in the refrigerator. Add the potatoes just before serving.

What is Kashmiri red chili powder and can I substitute it?

Kashmiri red chili powder is known for its vibrant color and mild heat. Paprika can be used as a substitute, but the color won’t be as intense.

How can I adjust the tanginess of the yogurt gravy?

If you prefer a tangier gravy, use slightly sour yogurt. You can also add a squeeze of lemon juice.

What is the best way to grind the spices for optimal flavor?

Using a spice grinder or a mortar and pestle will give you the freshest, most flavorful results. If using pre-ground spices, make sure they are relatively fresh.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out!