Baby potato curry is an all time favorite. Peeling the skin of baby potato is time consuming. But the taste is yummy. It goes well with curd rice, sambar rice and lime rice.
Baby Potato curry Ingredients:
Baby Potato - ½ kg
Onion -1
Tomato - 1
Garlic cloves - 7
Curry leaves - few
Sambar powder - 2 tsp
Salt - 1 tsp
Oil - 3tblsp
To Tempering
Mustard - ¼ tsp
Urad dal - ¼ tsp
Cumin - ¼ tsp
Pepper - ¼ tsp
Asafoetida - ¼ tsp
Baby Potato curry Method:
Cook baby potato in the pressure cooker. After cooling peel skin.
Chop onion and tomato finely. Crush garlic in the pestle and mortar.
Heat oil in a pan and add all the ingredients under “to tempering”. When they crackle add garlic, chopped onion, tomato and curry leaves.
Saute five minutes and add sambar powder and salt and stir.
Add peeled potato and sprinkle little water and cover the pan with a lid. Open the lid and stir often. Cook till done. Serve hot with rice.
Note:
Don’t overcook the potatoes. Cook for two sound.
You can add crushed ginger also.
Don’t add more water. Half cup is enough.
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