Baby Potatoes Tomato Yogurt Curry

Ingredients

• 7baby potatoes
• 60 ml (4 tablespoons)yoghurt, preferably hung curd
• 5 ml (1 teaspoon)kasuri methi
• 10 ml (2 teaspoons)ginger-garlic paste
• 1.25 ml (1/4 teaspoon)fennel seeds
• 1.25 ml (1/4 teaspoon)red chilli powder
• to tastesalt
• 10 ml (2 teaspoons)oil
• 3cloves
• 3cardamom pods
• 1 mediumonion
• 2tomatoes, puréed to a fine paste
• 120 ml (1/2 cup)tomato purée
• 8–10mint leaves, chopped
• 1.25 ml (1/4 teaspoon)paprika
• 2.5 ml (1/2 teaspoon)pav bhaji masala
• 2.5 ml (1/2 teaspoon)sugar
• 360 ml (1.5 cups)water
• to tastesalt

Instructions

1. 1

   Boil the potatoes

   Boil the baby potatoes in a pressure cooker, pan or microwave.

2. 2

   Prick the potatoes

   Prick the potatoes all over with a fork.

3. 3

   Add marinade ingredients

   Add all the ingredients listed for the marinade to the potatoes.

4. 4

   Chill the marinade

   Mix well, then cover and refrigerate for at least 2 hours.

5. 5

   Fry the aromatics

   Heat the oil in a pan. When hot, add the cardamom and cloves and sauté for 1 minute, then add the chopped onion.

6. 6

   Cook the onion

   Fry the onion until translucent and its raw smell has gone.

7. 7

   Cook the tomatoes

   Add the fresh tomato paste and tomato purée. Cook for 7–8 minutes, until the raw smell has gone.

8. 8

   Season the sauce

   Add the chopped mint and paprika, mix well, then add salt.

9. 9

   Simmer the curry

   Add the water and bring it to the boil. Add the marinated potatoes, mix, cover and simmer over a medium-low heat for 10 minutes.

10. 10

    Finish with masala

    Add the pav bhaji masala, then turn off the heat.

11. 11

    Garnish and serve

    Garnish with coriander leaves and serve hot with rice or Indian bread.

What is baby potato tomato yoghurt curry?

This Indian-style curry pairs small potatoes with a tomato-based sauce enriched with yoghurt and warm spices. It draws on familiar Indian home-cooking flavours, while the particular spice blend and method here make it a distinct version.

Marinating the boiled potatoes lets them take on the yoghurt, ginger-garlic and spices before they are simmered in the tomato sauce. Mint and pav bhaji masala bring a fresh, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 166 calories, 4g protein, 31g carbs, 3g fat.

The potatoes and tomato purée provide most of the carbohydrates, while the oil and yoghurt contribute fat; the yoghurt also supplies some protein. Serve with a generous portion of vegetables alongside, or choose rice or bread according to what else is on the plate.

The potatoes and marinade

Boiled potatoes: cook them until tender enough to prick, but not so soft that they fall apart when stirred into the curry.

Yoghurt mixture: hung curd is preferred because it is thick and clings to the potatoes. Refrigerate the coated potatoes for at least 2 hours as directed.

Building the tomato sauce

Whole spices: briefly sauté the cloves and cardamom in hot oil to release their aroma before adding the onion.

Tomatoes: cook both the fresh tomato paste and tomato purée for 7–8 minutes. This gives the mixture time to lose its raw smell before you add the mint and water.

Getting the texture right

Gentle simmer: after adding the potatoes, cover the pan and cook for 10 minutes over a medium-low heat. A steady, gentle simmer helps the potatoes absorb the sauce without breaking up.

Sauce consistency: the recipe uses 360 ml of water, so the curry should be saucy enough to serve with rice or bread. Keep the lid on during the stated simmer.

Seasoning and finishing

Salt: salt appears twice in the ingredient list, once for the marinade and once for the sauce. Add it to the corresponding stages and adjust to taste.

Pav bhaji masala: stir it in at the end, then switch off the heat as instructed. This preserves its aroma in the finished curry.

Serving ideas

Rice: serve the curry hot with rice to catch the tomato-yoghurt sauce.

Indian bread: it also works with an Indian flatbread, which can be used to scoop up the potatoes and sauce. Add coriander leaves to garnish, as the method suggests.

Recipe notes & tips

• Use potatoes of similar size so they cook at roughly the same rate.
• Let the boiled potatoes cool enough to handle before pricking and mixing them with the marinade.
• Use thick yoghurt if you want the marinade to cling well to the potatoes.
• Stir the tomato mixture as it cooks to help it cook evenly.
• Keep the heat medium-low once the potatoes are in the covered pan.
• Taste the sauce before serving and adjust the salt to your preference.

Variations

• Fresh chilli: add a little chopped chilli with the mint for extra heat.
• More mint: increase the chopped mint for a fresher herbal note.
• Coriander finish: add the coriander leaves mentioned in the method just before serving.
• Smoother sauce: blend the cooked onion and tomato mixture before adding the potatoes.
• Different potatoes: use small waxy potatoes and cut larger ones to a similar size.

Common mistakes to avoid

• Overboiling the potatoes: cook until tender but still intact so they hold their shape in the curry.
• Skipping the marinade: refrigerate the potatoes for at least 2 hours as directed.
• Rushing the tomatoes: cook them for 7–8 minutes until their raw smell has gone.
• Boiling too vigorously: simmer the covered curry over medium-low heat for 10 minutes.
• Adding pav bhaji masala too early: stir it in at the end and switch off the heat.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions