Baby Potato Recipe- Mustard Oil & Spice Infused Indian Delight

Last Updated on 2 months by Neha Deshmukh

Baby Potato Recipe – Mustard Oil & Spice Infused Indian Delight

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful baby potato dish infused with the warmth of Indian spices and the distinct tang of mustard oil. I first made this for a family gathering, and it was an instant hit! It’s a little bit special, a little bit comforting, and totally delicious. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average potato dish. The combination of perfectly boiled, pan-fried baby potatoes with a rich, aromatic gravy is simply divine. The mustard oil lends an authentic North Indian flavor that you won’t find anywhere else. It’s surprisingly easy to make, and the result is a restaurant-quality meal you can enjoy at home. Plus, it’s a fantastic way to elevate a humble ingredient like the potato!

Ingredients

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

• 500 grams baby potatoes
• 1 cup plain yogurt
• 1 tablespoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 4 green cardamom pods
• 2 cloves
• 1 inch cinnamon stick
• 10-12 cashews
• 2 tablespoons cream
• 1 teaspoon sugar
• 6 tablespoons mustard oil
• 1 chopped onion
• 1 inch ginger
• 3-4 garlic cloves
• 1 green chili
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala
• Salt to taste
• Kasuri methi for garnish
• Cilantro for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Mustard Oil: The Key to Authentic Flavor

Mustard oil is essential for that authentic North Indian taste. It has a pungent aroma when raw, but it mellows beautifully when heated, adding a unique depth of flavor. Don’t skip this!

Spice Blend: Aromatic & Flavorful

We’re building a beautiful spice blend here. Roasting the whole spices before grinding them releases their essential oils, making them incredibly fragrant and flavorful. Trust me, it makes a difference!

Baby Potatoes: Choosing the Right Variety

Baby potatoes are perfect because of their delicate skin and creamy texture. Red or yellow baby potatoes work wonderfully. You want something that holds its shape well when boiled and fried.

Cashews: For Richness and Texture

Cashews add a lovely richness and subtle sweetness to the gravy. They also help to thicken it naturally. Don’t worry, you won’t taste big chunks of cashew – they blend right in!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your 500 grams of baby potatoes until they’re tender but still hold their shape. Once cooled, peel them and prick each one a few times with a toothpick – this helps them absorb the flavors later.
2. Now, let’s make our spice powder. Dry roast 1 tablespoon of coriander seeds, ½ teaspoon of cumin seeds, ½ teaspoon of fennel seeds, 4 cardamom pods, 2 cloves, and a 1-inch cinnamon stick in a pan until fragrant. Grind them into a fine powder and set aside.
3. Time for the paste! In a pan, heat 2 tablespoons of mustard oil and sauté 1 chopped onion, a 1-inch piece of ginger, 3-4 garlic cloves, 1 green chili, and 10-12 cashews until golden brown. Let it cool slightly, then blend into a smooth paste.
4. Heat another 2 tablespoons of mustard oil in a pan and gently pan-fry the boiled potatoes until they’re golden and slightly crispy. Set them aside.
5. Now for the gravy! In the same pan, add the blended paste and cook for a few minutes. Add the ground spice powder, ¼ teaspoon of turmeric powder, ½ teaspoon of red chili powder, and ½ teaspoon of garam masala. Cook for another 2-3 minutes.
6. Whisk 1 cup of yogurt until smooth. Gradually add it to the gravy, stirring constantly to prevent curdling. Simmer for 10-15 minutes, allowing the flavors to meld.
7. Add the fried potatoes to the gravy and gently stir to coat them. Stir in 2 tablespoons of cream and 1 teaspoon of sugar to balance the flavors.
8. Finally, garnish with crushed kasuri methi and chopped cilantro. Serve hot with naan or rice!

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Work in batches for even browning.
• Adding a pinch of sugar really balances the spice and acidity in the gravy.
• Taste as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Swap the cream for coconut cream and omit the sugar, or use maple syrup as a vegan alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: Reduce the amount of red chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a dash of smoked paprika for a smoky kick!
• Festival Adaptation (Navratri/Diwali): During fasting periods like Navratri, you can skip the cashews and use singhara (water chestnut) flour to thicken the gravy.

Serving Suggestions

This baby potato dish pairs beautifully with:

• Warm naan bread
• Steamed basmati 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. They hold their shape well and have a lovely creamy texture.

Can I use a different oil instead of mustard oil?

While mustard oil is traditional and adds a unique flavor, you can use vegetable oil or sunflower oil as a substitute. However, the flavor won’t be quite the same.

How can I adjust the spice level of this dish?

Easily! Reduce the amount of red chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.

Can this dish be made ahead of time?

You can prepare the gravy ahead of time and store it in the refrigerator. Fry the potatoes and add them to the gravy just before serving.

What is kasuri methi and where can I find it?

Kasuri methi (dried fenugreek leaves) adds a wonderful aroma and flavor. You can find it at most Indian grocery stores or online.