Baby Potato in yogurt sauce

   The potato, a name derived from the native American Indian word "batata", was first cultivated by the Inca Indians in Peru over 4,000. Potatoes are an excellent source of carbohydrates, the body's best energy
source. In October 1995, the potato was the first vegetable to be grown in space years ago.
   Did you know the potato is actually about 80  percent water? Only 20 percent of it is  actually a solid.  Potatoes can also be  quite large, with the world’s largest weighting in over 18 pounds.  And large potatoes didn’t stop with just the  vegetable itself. Pringles also made the  world’s largest potato chip.  It was  produced in Tennessee in 1990, and it measures 23 inches across. Now lets see a melt in your mouth delicious dish with the baby potatoes.

 

 

Ingredients

Yogurt - 1/2 cup
Ginger past - 2 tsps
Garlic paste - 2 tsps
Asafoetida - one pinch
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Red chilli powder - 2 tsps
Garam masala powder - 1/2 tsp
Salt as per taste
Coriander powder - 2 tsps
Onions chopped - 2
Baby Potatoes - 15
Coriander leaves chopped - 2 tbsp

 

 

Recipe

1) Pressure cook the potatoes and when they are cool enough drain the water, prick them with a fork in multiple sites and keep them aside.
2) Take a large bowl and add in yogurt, ginger paste, garlic paste, asafoetida powder, turmeric powder, cumin powder, red chili powder, garam masala, salt,  coriander powder and mix well.
3) To this add the baby potatoes, give a nice mix and allow to marinate for about 30 - 60 minutes.
4) Heat a non-stick pan and roast onions till lightly browned (WITHOUT using any oil).
5) Then add the marinated mixture of the baby potatoes and cook till it comes to a boil. Then reduce the flame and cook for about 5 - 7 minutes till the gravy thickens.
6) Garnish with coriander leaves and enjoy with chapatis, rice, dosa.