How to make Baby Potatoes In Spicy Yogurt Gravy -
No oil recipe!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby Potatoes (बेबी आलू), Skimmed Milk Yogurt (स्किम्ड दूध की दही)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Baby Potatoes In Spicy Yogurt Gravy checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Dahi Parwal Pithla - SK Khazana Carrot Puree (For Babies Between 4-6 Months) Bittergourd Sweet Curry
Baby Potatoes In Spicy Yogurt Gravy Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Baby Potatoes In Spicy Yogurt Gravy Recipe
Baby Potatoes unpeeled 20
Skimmed Milk Yogurt 1/2 cup
Asafoetida a pinch
Garlic paste 2 teaspoons
Ginger paste 2 teaspoons
Red chilli powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Onions chopped 2 large
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Parboil potatoes in sufficient water. Drain and set aside. Mix together yogurt, asafoetida, garlic paste, ginger paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt.
Step 2
Pierce baby potatoes with fork, add to the marinade and marinate for about half an hour.
Step 3
Heat a non-stick pan and roast onions till lightly browned. Add baby potatoes along with the marinade and mix.
Step 4
Once it comes to a boil, lower the heat and cook till the gravy thickens and coats the potatoes. Garnish with chopped coriander leaves and serve hot with rotis.
Nutrition Info
Calories : 565 Kcal
Carbohydrates : 125.1 gm
Protein : 13.1 gm
Fat : 1.7 gm
Other : Potassium- 1351.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
