Baby Potato Recipe- Kashmiri Chili & Shahjeera Flavored Delight

Last Updated on 4 months by Neha Deshmukh

Baby Potato Recipe – Kashmiri Chili & Shahjeera Flavored Delight

Introduction

Oh, these little potatoes! They’re such a comfort food for me. I first made this recipe during a particularly chilly monsoon season, and the warm, fragrant spices just hit the spot. It’s a dish my family now requests regularly – a testament to how simple ingredients, when combined thoughtfully, can create something truly special. This Baby Potato recipe, flavored with Kashmiri chili and shahjeera, is a delightful blend of flavors that’s both comforting and exciting. It’s easier to make than you might think, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average potato dish. The combination of Kashmiri chili powder and shahjeera (caraway seeds) creates a unique flavor profile that’s both warming and subtly complex. It’s a relatively quick recipe, ready in about 40 minutes, with only 5 minutes of prep time. Plus, it’s a fantastic way to elevate humble baby potatoes into something truly special. Serves 4.

Ingredients

Here’s what you’ll need to create this flavorful delight:

• 12 baby potatoes
• 2 tbsp ghee
• 2 tbsp oil
• 1 tsp shahjeera/caraway seeds
• 1 pc cinnamon
• 4-5 cloves
• 1 bay leaf
• 1 pinch hing (asafoetida)
• ¼ tsp cardamom powder
• 2 ½ tsp Kashmiri chili powder
• 1 tsp dry ginger powder
• ½ cup beaten yogurt
• 1 cup water
• Salt to taste
• 1 tsp sugar

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Baby Potatoes: I prefer using the red or yellow variety, but any small, firm potato will work.
• Ghee: Ghee adds a richness and aroma that’s hard to beat. If you don’t have ghee, you can substitute with butter, but the flavor won’t be quite the same.
• Oil: Any neutral cooking oil will do – sunflower, canola, or vegetable oil are all good choices.
• Spices: Fresh spices are always best, but good quality ground spices will work in a pinch.

Shahjeera (Caraway Seeds): A Unique Flavor Profile

Shahjeera, also known as caraway seeds, is a key ingredient in this recipe. It has a distinctive, slightly anise-like flavor that adds a wonderful depth to the dish. Don’t confuse it with cumin! It’s a little different, and really makes this recipe stand out.

Kashmiri Chili Powder: Color and Mild Heat

Kashmiri chili powder is prized for its vibrant red color and mild heat. It adds a beautiful hue to the dish without overpowering the other flavors. If you can’t find it, you can substitute with regular chili powder, but reduce the amount to avoid excessive spiciness.

Ghee: The Traditional Fat for Flavor

Ghee is clarified butter, and it’s a staple in Indian cooking. It has a high smoke point and a nutty, rich flavor that enhances the overall taste of the dish. It’s worth seeking out if you want an authentic flavor!

Regional Variations in Spice Levels

Spice levels in Indian cooking vary greatly by region and personal preference. Some families like to add a pinch of cayenne pepper for extra heat, while others prefer to keep it mild. Feel free to adjust the amount of Kashmiri chili powder to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your baby potatoes until they’re tender but still hold their shape – about 10-15 minutes. Once cooked, peel them and set aside.
2. Now, heat the ghee and oil in a pan over medium heat. Add the shahjeera, cinnamon, cloves, bay leaf, hing, and cardamom powder. Sauté for a minute or two until fragrant. You’ll know it’s ready when your kitchen smells amazing!
3. In a small bowl, mix the Kashmiri chili powder and dry ginger powder with a little water to form a paste. Add this paste to the pan and sauté briefly – just 30 seconds or so – to avoid burning the spices.
4. Add the peeled potatoes to the pan and coat them evenly with the masala. Cook on low heat for 2-3 minutes, stirring occasionally, until they’re slightly charred. This step adds a lovely smoky flavor.
5. Stir in the beaten yogurt, followed by the water and salt. Simmer on low heat for about 10-15 minutes, or until the gravy thickens and the potatoes have absorbed all those wonderful flavors.
6. Finally, sprinkle in the sugar to balance the spices. Give it a good stir and serve hot!

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Sauté the spices carefully to release their aroma without burning them.
• Simmering on low heat allows the flavors to meld together beautifully.

Variations

• Vegan Adaptation: Substitute the ghee with a plant-based oil and the yogurt with a plant-based yogurt alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped green chili for extra heat.
• Festival Adaptations (Navratri, Diwali): This dish is perfect for festive occasions. You can add a handful of chopped coriander leaves for garnish. My grandmother always made this for Diwali!

Serving Suggestions

This dish is incredibly versatile. It pairs perfectly with:

• Tandoori roti
• Steamed rice
• 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

What type of potatoes work best for this recipe?

Red or yellow baby potatoes are ideal, but any small, firm potato will do.

Can I use regular chili powder instead of Kashmiri chili powder?

Yes, but reduce the amount to avoid making the dish too spicy.

What is hing (asafoetida) and where can I find it?

Hing is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores, or online. A little goes a long way!

How can I adjust the tanginess of the dish?

Adjust the amount of yogurt to control the tanginess. You can also add a squeeze of lemon juice at the end.

Can this dish be made ahead of time?

Yes, you can make the gravy ahead of time and add the potatoes just before serving. This allows the flavors to develop even further.