Small potatoes are always eye catching and they have the distinct flavour of the muddy earth . My mother used to make potato roast and which we all loved to eat . Later we got one more recipe which was like a gravy . This too is equivalently good and is well suited for rice and rotis .Now for the method.
Small potatoes – 1 cup
Ginger garlic paste – 2 tsp
Jeera/Cumin seeds – 1 tsp
Ajwain – 1 tsp
Red Chilli powder -1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Kasoori methi – 1tsp
Curry leaves – few
Salt and oil.
Wash the potatoes and steam cook them in a pressure cooker . We can add a pinch of turmeric powder .
When cooked remove the skin and if you have the patience you can fork some holes throughout the potato so that the gravy will enter the potato. Cut onion, tomato . Ina kadai add oil and when it becomes hot add cumin seeds and ajwain. After they splutter add onion and sauté well.
Then add tomato and all spices except and sauté well. You can add little bit of water to sauté . Add ginger garlic paste too.
Add curry leaves and a cup of water . Add the forked potatoes and salt.
Mix well and simmer and cook for at least 15 minutes.
Finally crush the kasoori methi between you palm and add it to the gravy .
A quick mixing and the spicy potato gravy is ready . Suitable for roti and any Pulav.