This recipe is an “everything but the kitchen sink” kind of a potato masala. It has a lot of ingredients going on in this recipe. Its a very flavorful side dish and it goes well with roti or rice. Here is how to do it.
I have a small tip for easily peel-able potatoes. Starting the potatoes in hot water instead of cold water makes for easy peel potatoes. Boil a liter of water. Add in a teaspoon of salt. The potatoes gets well seasoned if it is cooked with salt.
Add in the cleaned and washed baby potatoes to the pressure cooker. Cook for 2 whistles in medium flame. It should take about 7-8 minutes. Do not cook for more than 2 whistles as we need firm potatoes. Switch off the flame and wait for the pressure to release naturally.
Open the cooker and drain the water. Add cold water to the potatoes so they are easy to peel. Peel the potatoes. Set aside.
We will also need finely chopped  onions, curry leaves and mint leaves.
Heat oil in a pan and add in the cardamom and cloves. Add in the cumin seeds. When the cumin seeds start to brown, add in the onions and the finely chopped curry leaves and mint leaves. Add in slit green chillies.
Saute till the mixture is well browned and reduced considerably in volume. The onions should caramelize well and should have reduced to almost half of its original volume.
Make a paste of tomatoes, garlic and ginger.
Add in the tomato mixture. Add in the salt, coriander powder, chilli powder, pepper and turmeric powder. Saute till the mixture is completely dry.
Add in the milk and simmer for a minute.
Add in a teaspoon of sugar and the boiled potatoes. Add in the finely chopped coriander leaves. Switch off the heat.
Serve hot with Roti or Rice.
Print
Baby Potato Masala Recipe
Recipe for baby potato masala / baby potatoes in creamy curry. Perfect side dish that can be served with roti / chapati or rice.
- Total Time: 45 mins
- Yield: 6 servings 1x
Ingredients
For Boiling Potatoes
- 1 liter water
- 1 kg baby potatoes
- 1 teaspoon salt
Other Ingredients
- 4 teaspoon vegetable / sunflower oil
- 2 cardamom
- 2 cloves
- 1 teaspoon cumin seeds
- 2 sprigs curry leaves, finely chopped
- 6 sprigs mint leaves, finely chopped
- 3 green chillies, slit
- 3 medium sized onions, finely chopped
- 3 tomatoes
- 6 cloves garlic
- 1 inch piece of ginger
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 2 teaspoon chilli powder
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric powder
- 1 cup milk (cows milk)
- 1 teaspoon sugar
- 4 sprigs coriander leaves, finely chopped
Instructions
- Boil the potatoes in a pressure cooker with water and salt for 2 whistles. Set aside.
- Heat oil in a pan and add in the cardamom and cloves. Add in the cumin seeds. When the cumin seeds start to brown, add in the onions and the finely chopped curry leaves and mint leaves. Add in slit green chillies.
- Saute till the mixture is well browned and reduced considerably in volume. The onions should caramelize well and should have reduced to almost half of its original volume.
- Make a paste of tomatoes, garlic and ginger. Add in the tomato mixture. Add in the salt, coriander powder, chilli powder, pepper and turmeric powder. Saute till the mixture is completely dry.
- Add in the milk and simmer for a minute.
- Add in a teaspoon of sugar and the boiled potatoes. Add in the finely chopped coriander leaves. Switch off the heat.
- Serve hot with Roti or Rice.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Side Dish - Gravy
- Cuisine: Indian
It turned out good but a few potatoes were slightly hard at 3 whistles. Good healthy recipe! Congrats!
Thank you! If potatoes are big, slice it into two pieces next time for even cooking.
Nice receipe..
hi, shall I skip the milk. can I use water instead of milk??
sure. you can use plant milk too!
What a lovely recipe. But we couldnt enjoy it much because of the high spice level. 2 tsp chilli powder and pepper and green chilli made it extremely spicy. I’ve tried a few of your other recipes which seem to have similar high spice levels. Some others have also told me that they have adjusted the levels while making your recipes. Most recipes posted on the internet have been perfect for me. Now running for a glass of buttermilk. I’ll adjust it from the next time.
Sorry, you found the recipe spicy. Please adjust to suit your family.
Hi
Tried out this recipe it turned out great . A must try recipe. I just click ur site off late to try some thing new each singe recipe turns out good . Ur pics are self explanatory . Thanks a ton. Wish u all success .
Thank you so much Anu!
Thanks for the details Suguna.
Anitha
Thank you!
Thanks Suguna. Let me check santoku as well. Does wusthof need frequent sharpening? Sorry for too many questions.
Thanks
Anitha
Any traditional knife would have to be sharpened from time to time. I have a sharpening steel that i use everyday and a sharpening stone i use once in 3 months.
Hi Suguna,
Love your blog and tried many recipes. I like the way you cut vegetables . It would be useful if you can post an article about knife skills.
I like to buy a chef’s knife from wusthof range. Can you suggest me ?
Thanks
Anitha
Thank you Anita. I don’t use a chefs knife. I personally like the santoku and nakiri vegetable knife.