Prep Time: 15-20 mins I Cooking Time: 30 mins I Serving: 3-4
Ingredients :-
½ kg/1.1 lb. Baby Potatoes (washed, boiled & peeled)
4.5 tbsp./60 ml. Veg Oil (divided)
2 Bay Leaf
1 tsp. Ginger (Grated)
3 Onion, med sized (Grated)
1 + ¼ tsp. Turmeric Powder (divided)
1.5 tsp. Red Chilli Powder
Salt to taste + ¼ tsp. (divided)
1 tsp. Sugar
¼ cup/60ml Water
½ cup /100g Curd/Yogurt (well beaten)
1 tsp Garam Masala Powder ( I am using homemade one so it’s not completely fine powder / store bought)
Method :-
Heat 1.5 tbsp. of veg oil in a vessel/pan. Add the boiled and peeled baby potatoes to the pan
Next add ¼ tsp of turmeric powder + ¼ tsp of salt to the pan. Mix well and keep stirring for next 5-7 mins on low- medium flame until potatoes colour changes to light golden brown
Next switch off the gas, dish out the sautéed potatoes and set aside covered for later use
In the same pan/another pan, heat remaining 3 tbsp. of veg oil . Add bay leaf + grated ginger to the pan and stir for 3-4 mins on low medium flame
Next add grated onions to the pan and sauté for 7-8 minutes on low-medium flame. Keep stirring to avoid burning
When the colour changes to light golden brown add turmeric powder + red chilli powder to the pan. Mix well and stir for next 2-3 mins on low-medium flame
Add water to the pan. Mix well and stir until oil is released from the masala
Add curd to the pan/kadai. Mix well and stir for 1-2 mins on low flame. Next add the sautéed potatoes to the pan and mix gently with masala
Add salt + sugar to the pan. Mix gently and cook for 1-2 mins on low flame . Next add garam masala powder to the pan/kadai. Mix gently and switch off the gas
Time to Taste :)
Serve hot with Luchi (Bengal famous poori)/dal/ rice/ khichdi/ salad/ chutney etc.