Baby Potato Recipe- Kashmiri Chili & Creamy Cashew Gravy

Last Updated on 4 months by Neha Deshmukh

Baby Potato Recipe – Kashmiri Chili & Creamy Cashew Gravy

Hello friends! If you’re anything like me, you’re always on the lookout for a potato recipe that’s a little bit special. This Baby Potato recipe, with its vibrant Kashmiri chili and unbelievably creamy cashew gravy, is exactly that. I first made this for a small get-together and it disappeared in minutes – seriously! 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 curry. The baby potatoes, with their delicate skins, become wonderfully tender in the pressure cooker. Then, they’re coated in a rich, aromatic gravy that’s both mildly spicy and incredibly luxurious. The Kashmiri chili powder gives it a beautiful color without overpowering the other flavors, and the cashew paste… oh, the cashew paste! It’s what takes this dish from good to absolutely unforgettable.

Ingredients

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

• 12 baby potatoes (about 200-250g)
• As needed: Salt and water
• 2 tbsp cooking oil (plus 2 tbsp for grinding)
• 1 tsp Kashmiri red chili powder
• 2 tsp dhania powder (coriander powder)
• 1 tsp garam masala powder
• 1.5 tsp crushed kasoori methi (dried fenugreek leaves)
• 1-2 tbsp fresh curd (plain yogurt)
• 1 tbsp fresh cream (Amul is a good brand!)
• 1 inch cinnamon stick
• 2 cloves
• 2 cardamom pods
• 0.25 tsp fennel seeds
• 1 green chili (adjust to your spice preference)
• 1 big onion, finely chopped
• 2 tomatoes, finely chopped
• 6-10 cashew nuts or almonds
• 0.5-1 tsp ginger-garlic paste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine:

• Kashmiri Chili Powder: This is a game-changer. It gives a gorgeous red color and a mild, fruity heat. If you can find it, definitely use it! It’s different than regular chili powder, which tends to be much hotter.
• Cashew Nuts/Almonds: These are the secret to the creamy gravy. Cashews give a sweeter flavor, while almonds add a slightly nutty undertone. Feel free to use either, or even a mix!
• Whole Spices: Don’t skip the cinnamon, cloves, and cardamom. They bloom in the hot oil and create a beautiful aromatic base for the curry.
• Kasoori Methi: This adds a unique, slightly bitter flavor that really elevates the dish. It’s worth seeking out!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s cook the potatoes. Pressure cook the baby potatoes with 2 cups of water for 2-3 whistles. Once cooled, gently peel them and prick each one with a fork – this helps them absorb all that lovely gravy.
2. Now, heat 1 tbsp oil in a kadai (or a deep frying pan) over medium heat. Add the cinnamon stick, cloves, cardamom pods, fennel seeds, and green chili. Sauté for about a minute, until fragrant.
3. Add the chopped onion and sauté until it turns translucent and slightly golden. Stir in the ginger-garlic paste and cook for another minute, until you can really smell it.
4. Time for the tomatoes! Add them to the pan along with a pinch of salt and cook until they become soft and pulpy.
5. Add the cashew nuts (or almonds) to the pan. Let them cool slightly, then grind them into a smooth paste with 2 tbsp of water. This is your gravy base!
6. In the same kadai, heat another 2 tbsp of oil. Shallow fry the peeled potatoes until they’re golden brown and slightly crispy. Set them aside.
7. Temper cumin seeds in the remaining oil. Add the cashew paste and sauté for about a minute, stirring constantly to prevent sticking.
8. Now, add the Kashmiri chili powder, dhania powder, and garam masala powder. Mix well and cook for another minute. Stir in the curd and cook until the gravy starts to thicken.
9. Add ½ – 1 cup of water (depending on how thick you like your gravy), adjust the salt to taste, and simmer until the oil starts to separate from the sides. This is a sign that the gravy is perfectly cooked!
10. Gently stir in the fried potatoes, fresh cream, and crushed kasoori methi. Simmer for just 1-2 minutes to allow the flavors to meld.
11. Garnish with fresh coriander leaves and serve hot with roti or naan.

Expert Tips

• Don’t overcrowd the kadai when frying the potatoes. Fry them in batches to ensure they get nice and crispy.
• If your gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste as you go! Adjust the spices to your liking.

Variations

• Vegan Adaptation: Swap the fresh cream for coconut cream and soak the cashews in warm water for at least 30 minutes before grinding for an extra smooth paste.
• Gluten-Free: This recipe is naturally gluten-free! Just be sure to serve it with gluten-free roti or naan.
• Spice Level Adjustment: Reduce or increase the amount of green chili and Kashmiri chili powder to control the heat.
• Festival Adaptations: This dish is perfect for special occasions like Janmashtami or Navratri. It’s rich, flavorful, and satisfying. My family always requests it!

Serving Suggestions

This baby potato curry is best served hot with:

• Roti: A classic pairing!
• Naan: Especially garlic naan – yum!
• Jeera Rice: For a complete and satisfying meal.
• A side of raita: To cool down the palate.

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. The gravy might thicken upon refrigeration, so you may need to add a splash of water when reheating.

FAQs

1. Can I use regular chili powder instead of Kashmiri chili powder? What will be the difference?

You can, but the color and flavor will be different. Regular chili powder is much hotter and will give the curry a deeper red color. Kashmiri chili powder provides a vibrant red hue and a milder, fruitier heat.

2. Can I make the cashew paste ahead of time? How should I store it?

Absolutely! You can make the cashew paste a day or two in advance. Store it in an airtight container in the refrigerator. It might thicken, so add a little water when using it.

3. What is kasoori methi and can I skip it?

Kasoori methi is dried fenugreek leaves. It adds a unique, slightly bitter flavor that really enhances the dish. While you can skip it, it won’t be quite the same. You can find it at most Indian grocery stores.

4. I don’t have a pressure cooker, can I boil the potatoes instead? What’s the cooking time?

Yes, you can! Boil the potatoes in salted water for about 15-20 minutes, or until they’re tender but still hold their shape.

5. Can I add other vegetables to this curry, like peas or cauliflower?

Definitely! Peas or cauliflower would be delicious additions. Add them along with the potatoes during the last 5-7 minutes of cooking.

6. What type of roti or naan pairs best with this potato curry?

Garlic naan is a fantastic choice! But plain roti or even a whole wheat naan would also be lovely.

Enjoy this recipe, and let me know what you think! I hope it becomes a new favorite in your kitchen. Happy cooking!