Potatoes are packed with nutrients; baby potatoes have a creamy-soft texture when cooked, thus this curry is lush when baby potatoes are merged with herbs and buttermilk – making this curry all the more nutritious and delicious.
The Recipe of Mild-Sweet and Mild-Spicy Baby Potato Herb-Curry:
Quantity of baby potatoes: 250 gm
Saute finely sliced pieces of a medium onion in adequate quantity of warm, any mild-flavour vegetable oil, add finely sliced pieces of a medium tomato to the translucent-onion blend, add thick pieces of baby potatoes to the melting mixture, smidgen the mix with salt – according to preference of flavour; blend the mixture with a handful mix of finely sliced pieces of curry leaves and coriander leaves, pieces of a green chilli – for mild pungent flavour (these chillies are small and extremely slender, having fresh pungent flavour), 1/4 tsp. of turmeric powder and 1/4 tsp. of asafoetida powder; add the blend with a glass full of water for the baby potato pieces to turn tender; when the baby potato pieces turn tender, blend the thick gravy with a glass full of buttermilk, and simmer the combination in low heat for approx. 5 minutes.
Serving size: approx. 4
[Hing/Asafoetida Powder: This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in North Indian vegetarian cuisine by acting as an umami enhancer.]
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