06 January 2015

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Karwari spicy baby potato curry recipe - How to make baby potato curry

Baby potato curry recipe - Deliciously prepared spicy baby potato curry is a perfect accompaniment for pulao, ghee rice, steamed rice, rice rotis, chapatis, parathas and pooris. Since the masala is ground using fried spices, the flavor and taste of the curry is  like South Indian Karwar style coconut based gravy.  I also make dum aloo with baby potatoes that I will post in future. You don't need any side dish if you prepare this spicy curry.  You can also increase or decrease the quantity of spices as per your taste.

Some other interesting gravy recipes in this space

Spicy Baby Potato Curry Recipe
Prep time : 15 mins
Cook time : 15 mins
Total time : 30 mins
Recipe type : Side Dish
Cuisine : Karnataka
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 10 baby potatoes, washed, peeled
  • 4 cloves garlic, chopped
  • 1/6" piece ginger, chopped
  • 1 cup grated fresh coconut
  • 2 tsp chilli powder
  • 2 large onions
  • 2 tsp coriander seeds
  • 1/2 tsp cumins / jeera
  • A generous pinch of fenugreek seeds / methi
  • A generous pinch of fennel seeds / saunf
  • 4 cloves / lavang
  • 1/6" piece cinnamon / dalchini
  • 5 - 6 black pepper
  • 1/2  star anise / chakri phool
  • 1 brown cardamom, slightly crushed
  • Fistful of chopped fresh corianders
  • 4 tbsp oil
  • Salt to taste
Method
  1. Mix the coriander seeds, cumins, methi, saunf, cloves, cinnamon, black pepper, star anise together, fry them using some oil until aromatic and keep aside.
  2. Mix the coconut and chilli powder together, roast until coconut releases nice aroma and keep aside. 
  3. Heat oil in a pan, fry the onions until light brown and keep aside. 
  4. Then mix the fried onions, fried spices and roasted coconut and chilli powder mixture, ginger and garlic together, put them in a mixer container and grind it to a smooth and thick paste using water and keep aside. 
  5. Heat some oil in a frying pan and stir the peeled baby potatoes for few minutes and cook covered for few minutes. 
  6. Sprinkle some water in between to prevent the potatoes from burning. When the baby potatoes are half cooked, remove and keep aside. 
  7. Pour the masala in a deep pan and make pouring consistency masala paste by adding some water. Add the crushed whole brown cardamom, salt and half  boiled potatoes to it. 
  8. Bring the curry to boil and further cook on low flame till the potatoes become very soft but not mushy. Once the potatoes cooked to soft, remove the pan from the flame. 
  9. Garnish with fresh corianders. You can add lemon juice if you like it. Serve hot.
Note
  1. Do not add cardamom while grinding the masala. 
  2. Add slightly crushed brown cardamom to the curry while boiling, It releases beautiful aroma. 
  3. The consistency of gravy should not be too thin, it should be medium thick consistency.
  4. You can add fresh green peas and mushroom to this curry but I have not added  it. 
  5. You can add some lemon juice if you like it.

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