BABY POTATOES IN COCONUT GRAVY

Описание: Baby Potatoes in Coconut Gravy is a flavorful and creamy Indian dish that features boiled baby potatoes cooked in a rich coconut-based masala. It's a delightful vegetarian option that pairs well with roti, paratha, or rice. Here's how you can prepare it:
INGREDIENTS FOR MASALA PASTE
Oil 1 tbsp
Chana dal (split gram) 2 tbsp
Coriander seeds 2 tsp
Cumin seeds 1tsp
Fenugreek seeds 5-6
Black peppercorn 5-6
Cinnamon 1 small piece
Clove 1
Onion 2 small (peeled and chopped)
Grated ginger 1 tsp
Garlic 5-6 cloves
Grated fresh coconut 2 tbsp
Cashew nuts 5-6
Soaked dried red chillies 4-5
INGREDIENTS FOR GRAVY
Oil 2-3 tbsp
Curry leaves 12-15
Boiled and pealed baby potatoes 10-12
Cumin and mustard seeds ½ tsp each
Asafoetida ¼ tsp
Turmeric powder ¼ tsp
Thick tamarind pulp 1 tbsp
Salt and sugar to taste
Coconut milk 1 cup
METHOD:
1. To prepare the masala paste, heat 1 tablespoon of oil in a pan. Add Chana dal and sauté until it turns slightly golden in color. Then, add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cinnamon, and clove. Sauté them for a while to release their flavors.
2. Add the chopped onions and sauté until they turn translucent. Now, add grated ginger, garlic, fresh coconut, cashew nuts, and soaked dried red chillies. Sauté again for a few seconds and let the mixture cool down.
3. Grind the sautéed mixture into a fine paste using the required quantity of water. This will be the masala paste for the dish.
Heat 2-3 tablespoons of oil in a pan. Add curry leaves and sauté until they turn crispy. Remove the curry leaves from the pan and keep them aside.
5. In the same pan with the remaining oil, add the boiled and peeled baby potatoes. Sauté them until they turn slightly red. Remove the potatoes from the pan and set them aside.
6. Now, add cumin and mustard seeds to the remaining oil and let them crackle. Add asafoetida and the prepared masala paste. Sauté the masala paste until it starts releasing oil and the raw smell disappears.
7. Add turmeric powder, tamarind pulp, salt, and sugar to the masala paste. Mix everything well.
8. Pour in the coconut milk and cook the mixture while stirring constantly until it starts boiling and thickens.
9. Finally, add the sautéed baby potatoes to the gravy and cook for 2 minutes on low flame to let the flavors blend.
10. Serve the Baby Potatoes in Coconut Gravy hot, garnished with the crispy curry leaves and chopped coriander leaves. This dish goes well with roti, paratha, or rice.
11. Enjoy the rich and creamy flavors of this delightful Baby Potatoes in Coconut Gravy!
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