Baby Potato Curry Recipe – Creamy Tomato & Cashew Delight

Last Updated on 2 months by Neha Deshmukh

Baby Potato Curry Recipe – Creamy Tomato & Cashew Delight

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? And this Baby Potato Curry… well, it’s quickly become a favorite in my kitchen! I first made this when I was craving something a little different from the usual aloo gobi, and the creamy tomato and cashew gravy completely won me over. It’s surprisingly easy to make, and the little potatoes just soak up all those delicious spices. Get ready for a delightful explosion of flavors!

Why You’ll Love This Recipe

This baby potato curry is a winner for so many reasons! It’s:

• Flavorful: The combination of tomatoes, cashew paste, and aromatic spices creates a rich and complex taste.
• Comforting: Perfect for a cozy night in, or when you need a little bit of spice in your life.
• Relatively Quick: Ready in under an hour, making it perfect for weeknights.
• Versatile: Easily adaptable to your spice preference and dietary needs (more on that later!).

Ingredients

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

• 15-20 baby potatoes
• 2 medium onions
• 3 large tomatoes
• 1 tsp ginger-garlic paste
• 5 cashew nuts
• 2 tbsp oil/butter
• 1 bay leaf
• 1 tsp cumin seeds
• 0.25 tsp turmeric powder (haldi)
• 0.75 tsp red chili powder (lal mirch)
• 2 tsp coriander powder (dhaniya)
• 0.75 tsp cumin powder (jeera)
• 1 tsp garam masala
• 2 tbsp fresh cream
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Cashew Paste: This is key for that incredibly creamy texture. Don’t skip it! Soaking the cashews in hot water for at least 30 minutes makes them blend beautifully.
• Oil or Butter?: I often use a mix of both – ghee (clarified butter) adds a lovely richness, but any cooking oil works well too.
• Spice Levels: Indian cuisine is all about personal preference. Feel free to adjust the chili powder to your liking. Some regions prefer a hotter curry, while others like it milder.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned, opt for whole peeled tomatoes and blend them yourself for the freshest flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, parboil the baby potatoes until they’re almost tender. Then, peel them (or leave the skin on if you prefer!), prick each one with a fork, and shallow fry in a little oil until they’re golden brown and slightly crispy. Set these aside – they’re the stars of the show!
2. Now, let’s make the gravy. Blend those tomatoes into a smooth puree. While that’s happening, soak your cashew nuts in hot water. Once softened, grind them into a smooth paste.
3. Heat the oil/butter in a pan over medium heat. Add the bay leaf and cumin seeds. Let them sizzle for a few seconds until they become fragrant – that smell is amazing, right?
4. Add the chopped onions and cook until they’re beautifully caramelized. This takes a little patience, but it’s worth it for that deep, sweet flavor. Stir in the ginger-garlic paste and sauté for another 2 minutes.
5. Time for the spices! Add the tomato puree, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Cook this mixture until the oil starts to separate from the sides – that’s how you know the spices are nicely roasted.
6. Stir in the cashew paste and cook for 3-4 minutes on low heat, stirring constantly to prevent sticking.
7. Gently add the fried potatoes to the gravy. Pour in about ½ cup of water, cover the pan, and simmer for 8-10 minutes, allowing the potatoes to soak up all those flavors.
8. Finally, drizzle with fresh cream, garnish with chopped coriander leaves and a sprinkle of julienned ginger. Serve hot with rice, roti, or naan!

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Fry them in batches for even browning.
• Keep stirring the gravy, especially when cooking with the cashew paste, to prevent it from sticking to the bottom of the pan.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• My Family’s Touch: My mom always adds a pinch of sugar to balance the acidity of the tomatoes.
• Add Some Veggies: Feel free to throw in some peas, cauliflower florets, or chopped bell peppers along with the potatoes.
• Spicy Kick: For extra heat, add a chopped green chili or a pinch of cayenne pepper.

Vegan Adaptation

No problem! Simply swap the butter for a plant-based oil and replace the fresh cream with coconut cream or cashew cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce the chili powder to ¼ tsp or omit it altogether.
• Medium: Use the recipe as written.
• Hot: Increase the chili powder to 1 tsp or add a chopped green chili.

Festival Adaptations

This curry is fantastic for festive occasions! It’s a great addition to a Navratri thali or a Diwali spread.

Serving Suggestions

Serve this Baby Potato Curry with:

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

Storage Instructions

• Refrigerating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: Yes, you can freeze this curry! It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What type of potatoes work best for this curry?

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

Can I make this curry ahead of time?

Absolutely! The flavors actually develop even more overnight. Just reheat gently before serving.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow it to reduce.

Is it possible to make this curry without cashews?

Yes, but the gravy won’t be as creamy. You can try using sunflower seeds or almonds instead, but the flavor will be slightly different.

What is the best way to store leftover potato curry?

Store in an airtight container in the refrigerator. Reheat thoroughly before serving.

Can I freeze this curry?

Yes! It freezes beautifully. Just make sure to thaw it completely before reheating.