Baby Potato Recipe – Authentic Indian Tomato & Spice Curry

Last Updated on 2 months by Neha Deshmukh

Baby Potato Recipe – Authentic Indian Tomato & Spice Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful dishes that aren’t too complicated to make. This baby potato curry is exactly that – a vibrant, aromatic Indian curry that’s surprisingly easy to whip up, even on a weeknight. I first made this when I was craving something cozy and flavorful, and it’s been a family favorite ever since. Get ready for a taste of India right in your kitchen!

Why You’ll Love This Recipe

This baby potato curry (often called aloo ki sabzi in some regions) is a delightful blend of tangy tomatoes, warm spices, and perfectly cooked potatoes. It’s a fantastic vegetarian option, packed with flavor, and incredibly versatile. Plus, it’s a great way to use up those little baby potatoes! You’ll love how the spices bloom in the oil, creating a fragrant base for the creamy, comforting gravy.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 15 Baby Potatoes
• 1 large Tomato
• 1 Onion
• 2 Green Chillies
• 1 Ginger (1″ piece)
• 3 Garlic Cloves
• 2 tablespoons Yogurt
• 1 tablespoon Oil
• ½ teaspoon Cumin Seeds
• 2 teaspoons Coriander Powder
• 1 teaspoon Red Chili Powder
• 1 pinch Turmeric Powder
• 1 teaspoon Garam Masala
• Fresh Cilantro, for garnish

Ingredient Notes

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

Baby Potatoes: Choosing the Right Variety

I prefer using red baby potatoes or Yukon Golds for this recipe. They hold their shape well during cooking and have a lovely creamy texture. About 200-250g of baby potatoes is perfect.

Tomatoes: Fresh vs. Canned – What’s Best?

Fresh tomatoes are fantastic when in season! But honestly, a good quality can of crushed tomatoes (about 400g) works beautifully too, especially when you want a consistent flavor year-round.

Spices: The Heart of Indian Flavor – Coriander, Chili, and Garam Masala

Don’t be intimidated by the spice list! These are common Indian spices that create a truly authentic flavor. Make sure your spices are relatively fresh for the best aroma and taste.

Regional Variations in Spice Blends

Every family has their own little twist! Some people add a pinch of amchur (dried mango powder) for extra tang, or a dash of kasuri methi (dried fenugreek leaves) for a unique aroma. Feel free to experiment!

Oil: Selecting the Best Oil for Authentic Flavor

Traditionally, this curry is made with mustard oil, which gives it a distinctive pungent flavor. However, vegetable oil or sunflower oil work perfectly well if you prefer a milder taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those baby potatoes a good scrub and boil them until they’re tender – about 15-20 minutes. Once cooled slightly, peel them and set aside.
2. Next, blend that large tomato into a smooth puree. Set aside for later.
3. Now, let’s make a paste! Grind the onion, garlic, ginger, and green chilies together into a smooth paste. A little water helps it along.
4. In a small bowl, whisk together the yogurt, coriander powder, red chili powder, turmeric powder, and garam masala. This is our flavor bomb!
5. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until they become fragrant.
6. Add the onion paste to the pan and sauté for about 3 minutes, until it turns golden brown.
7. Now, stir in the yogurt-spice mixture and cook for another 4 minutes, stirring constantly to prevent it from sticking or curdling.
8. Pour in the tomato puree and add the boiled potatoes. Give everything a good mix.
9. Cover the pan and simmer for about 2 minutes, allowing the flavors to meld together.
10. Finally, cook uncovered for another 5-7 minutes, or until the oil starts to separate from the gravy. This is a sign that the curry is ready!
11. Garnish with fresh cilantro and serve hot.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Perfect Gravy Consistency

If the gravy is too thick, add a splash of water. If it’s too thin, continue cooking uncovered for a few more minutes.

How to Prevent Potatoes from Disintegrating

Boiling the potatoes until just tender is key. Overcooked potatoes will fall apart during simmering.

Balancing Spice Levels

Adjust the amount of green chilies and red chili powder to your liking. Start with less and add more as needed.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Simply substitute the yogurt with a plant-based yogurt alternative, like cashew or soy yogurt.

Gluten-Free Adaptation

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

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the green chilies to 1 and use ½ teaspoon of red chili powder.
• Medium: Use the recipe as written.
• Hot: Add an extra green chili and increase the red chili powder to 1 ½ teaspoons.

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the onion and garlic for a vrat (fasting) friendly version. For Diwali, serve this curry with a side of fluffy rice and pooris (fried bread).

Serving Suggestions

This baby potato curry is amazing with:

• Steamed rice
• 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

Let’s answer some common questions!

What type of potatoes work best for this curry?

Red baby potatoes or Yukon Golds are ideal because they hold their shape well.

Can I make this curry ahead of time?

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

How can I adjust the heat level of this dish?

Adjust the amount of green chilies and red chili powder.

What is garam masala, and can I substitute it?

Garam masala is a blend of warming spices. If you can’t find it, you can try a mix of cinnamon, cardamom, cloves, and cumin.

Can I use tomato paste instead of fresh tomatoes?

Yes, you can use about 2 tablespoons of tomato paste mixed with 1 cup of water.

Is it possible to make this curry without yogurt?

Yes, you can substitute the yogurt with cashew cream or a tablespoon of lemon juice for a similar tang.