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Rajasthani baby potato curry


Recipe by Mariya chauhan of Modasa, IN

Simply irresistible blend of baby potatoes in a dry spice mixture, well with chapati, khichdi and rice.

Ingredients vegetarian 4 servings

    • 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


    1. Soak the dry spices in water for 10 minutes. Drain the water and grind them finely. Keep aside.
    2. Grind the ginger and green chillies to a fine paste. Keep aside.
    3. Pressure cook the baby potatoes and keep aside.
    4. Heat the oil in a pan. Add cumin seeds and asafoetida. Once the cumin seeds starts to crackle add the garlic paste.
    5. Cook till the raw garlic smell goes away and add the ginger-chili paste. Cook for a minute.
    6. 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.
    7. Add the curd, coconut powder, cumin powder, coriander powder and salt.
    8. Add the cooked baby potatoes.
    9. Let the mixture simmer for 15 minutes or till the water evaporates.
    10. Ready to serve.