Baby Potato Recipe- Indian Style with Ginger & Garam Masala

Last Updated on 2 months by Neha Deshmukh

Baby Potato Recipe – Indian Style with Ginger & Garam Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious side dish that’s a little bit different. This Indian-style baby potato recipe is exactly that. It’s packed with flavour, surprisingly easy to make, and honestly, it disappears pretty quickly whenever I make it for family gatherings. I first stumbled upon a version of this at a friend’s place during Diwali, and I’ve been tweaking it ever since to get it just right.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s a fantastic way to elevate simple baby potatoes into something truly special. The warm spices – especially that gorgeous garam masala – create a flavour profile that’s both comforting and exciting. Plus, it’s ready in under an hour, making it perfect for a weeknight dinner or a festive occasion. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this flavourful dish:

• 20 Small potatoes (baby potatoes)
• 1 cup Coriander leaves
• 0.25 cup Mint leaves (loosely packed)
• 3 Green chilli
• 3 Onion
• 6 Garlic cloves
• 1 inch piece Ginger
• 1 inch Cinnamon stick
• 1 Cardamom pod
• 1 Clove
• 0.5 teaspoon Garam masala powder
• 0.25 teaspoon Turmeric powder
• 1 Lemon
• 1 tablespoon Butter
• 1 tablespoon Cream (cooking cream)
• 2 tablespoon Oil (divided)
• 1 Bay leaf
• 1 tablespoon Cumin seeds

Ingredient Notes

Let’s talk ingredients! Using good quality spices makes all the difference in Indian cooking.

• Garam Masala: This is the heart and soul of the dish. It’s a blend of warming spices, and every family has their own secret recipe! You can find pre-made garam masala at most grocery stores, or even make your own if you’re feeling ambitious.
• Baby Potatoes: These are perfect because they cook quickly and have a lovely texture. You can use red, yellow, or purple baby potatoes – whatever you prefer! About 20 small potatoes (around 500g) works well.
• Spice Levels: Indian cuisine is all about adjusting the heat to your liking. Feel free to add more or fewer green chilies depending on how spicy you like things. Some regions in India prefer a much hotter flavour profile, while others are milder.
• Fresh Herbs: Don’t skimp on the coriander and mint! They add a beautiful freshness that balances the richness of the spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the baby potatoes for about 2 whistles. Once cooled slightly, peel them and prick each one with a toothpick – this helps them absorb all that lovely flavour.
2. Heat 2 teaspoons of oil in a pan. Add a cinnamon stick, a cardamom pod, a clove, 6 garlic cloves, and a 1-inch piece of ginger. Sauté until fragrant – about a minute. Then, add 3 chopped onions and fry until they turn a beautiful golden brown.
3. Now for the magic! In a blender, grind together 1 cup of coriander leaves, 0.25 cup of mint leaves, and 3 green chilies. Add the sautéed onion-spice mixture to the blender and blend into a smooth, vibrant paste.
4. Heat the remaining oil in the same pan. Shallow fry the pricked potatoes until they’re golden brown and slightly crispy. Set them aside.
5. In the same pan, temper a bay leaf and 1 tablespoon of cumin seeds in a little oil. Add the ground paste and cook for about 2 minutes, stirring constantly to prevent sticking.
6. Mix in 0.25 teaspoon of turmeric powder and 1 tablespoon of butter. Fry for another 3-4 minutes on medium heat, until the paste is nicely browned.
7. Add the fried potatoes, salt to taste, and about ½ – ¾ cup of water. Simmer until the gravy thickens to your liking – about 5-7 minutes.
8. Finally, finish with 0.5 teaspoon of garam masala powder and the juice of 1 lemon. Garnish with 1 tablespoon of cream before serving.

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Fry them in batches to ensure they get nice and crispy.
• If the paste starts to stick to the pan, add a splash of water while cooking.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Simply swap the butter for a vegan butter alternative and omit the cream, or use a plant-based cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the number of green chilies to 1 or omit them altogether.
  • Medium: Use 2-3 green chilies.
  • Hot: Add 4-5 green chilies or a pinch of cayenne pepper.
• Festival Adaptations: This makes a fantastic snack for Navratri or Diwali! My aunt always makes a larger batch for Diwali and everyone raves about it.

Serving Suggestions

These potatoes are amazing as a side dish with dal and rice, roti, or even a simple vegetable curry. They’re also delicious served with a side of raita (yogurt dip) to cool things down.

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, but you can also use small new potatoes if you can’t find baby potatoes.

Can I make this dish ahead of time?

You can prepare the paste ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to fry the potatoes and finish the dish just before serving for the best flavour and texture.

How can I adjust the spice level?

Adjust the number of green chilies to control the heat. You can also add a pinch of cayenne pepper for extra spice.

What is Garam Masala and where can I find it?

Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find it in most supermarkets in the spice aisle, or at Indian grocery stores.

Can I use a different cooking oil?

Yes, you can use any neutral-flavored cooking oil, such as vegetable oil or canola oil.