Wednesday, April 15, 2009

Rajasthani Baby Potato Curry

Simply irresistible blend of baby potatoes in a dry spice mixture.

10-12 baby potatoes, peeled
5 cloves garlic, ground to a paste
1/2 inch ginger piece
1-2 green chillies
1/2 cup curd
1 tbsp shredded coconut
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp cumin seeds
pinch of hing (asafoetida)
salt to taste

for the spice mixture
2 bay leaf
1/2 tsp cumin seeds
5 cloves
4 dry red chillies
2 cinnamon sticks
2 tbsp oil

  • Soak the dry spices in water for 10 minutes. Drain the water and grind them finely. Keep aside.
  • Grind the ginger and green chillies to a fine paste. Keep aside.
  • Pressure cook the baby potatoes and keep aside.
  • Heat the oil in a pan. Add cumin seeds and asafoetida. Once the cumin seeds starts to crackle add the garlic paste.
  • Cook till the raw garlic smell goes away and add the ginger-chili paste. Cook for a minute.
  • Turn the heat to low and add the dry spice mixture. Cook for a minute and add about 1 cup of water to prevent the spices from getting burnt.
  • Add the curd, coconut powder, cumin powder, coriander powder and salt.
  • Add the cooked baby potatoes.
  • Let the mixture simmer for 15 minutes or till the water evaporates.
  • Ready to serve.

Serving Suggestions:
Goes well with chapatis, rice and kadhi

Tip:This dish contains a lot of spices. Adjust the amount of each spice to suit your taste.


  1. Looks delicious, Potatoes do tend to need more spices to counteract the blandness! :)

  2. It is really very yummy.I also have good recipe please visit.