Sukhe Aloo | Baby Potatoes in Spices

Sukhe Aloo ki sabji (dry potato gravy) is our family's favorite during winters. We never had issues in finding these baby potatoes during season. But finding these cuties in Chennai was a big surprise !These little babies soak up any spices quite well. I add dry mango powder at the end of the cooking procedure so give a nice tangy kick. You can make this dish with normal size potatoes also.

More Potato recipe from Hamaree Rasoi:

• Jhatpat Aloo
• Roasted Baby Potatoes 
• Spicy Baby Potatoes Curry

Ingredients:

500 gms Baby potatoes

1 tsp Cumin seeds

2 big Tomatoes, grated

Big pinch of Asafotida (hing)

1 tsp Coriander powder

1/2 tsp Turmeric powder

1 tsp Dry mango powder

2 Green chillies

1/2 tsp Red chilly powder

1 Tej patta

Water to sprinkle

Salt to taste

4 tbsp Oil

Method:

Wash the potatoes under running water and put them in pressure cooker. On low heat cook till 1st whistle and remove the lid, let them cool down and peel the skin or you can use with skin also.  Prick them with a fork. Shallow fry potatoes in pan till they are light brown. Keep aside.

In the same pan add cumin seeds, tej patta and let them crackle. Add some chopped green chilies  hing and stir well. Add tomato paste and stir continuously on medium flame until the oil floats on top of the gravy. Add turmeric, red chilly powder and mix well. 

Sprinkle some water and add the fried potatoes. Cover and cook for 2-3 minutes. Turn off the heat and add dry mango powder. Garnish with chopped coriander leaves and serve hot with naan or chapati.

We had with Matar Pulao...