Serving – 2
Baby potatoes with skin, boiled – 10 to 12
Onion, chopped – 2 medium
Curd, whisked – 2 cup
Corn flour – 1 Tablespoon
Besan (gram flour) – 1 Teaspoon
Oil – 2 Tablespoons
Cumin seeds – ½ Teaspoon
Garlic paste – 1 Tablespoon
Ginger paste – 1 Tablespoon
Turmeric powder – ½ Teaspoon
Hing (asafotedia) – ¼ Teaspoon
Coriander powder – 1 Tablespoon
Cumin powder – 1 Teaspoon
Red chilly powder – 2 Tablespoon
Garam masala – 2 Teaspoon
Salt to taste
Take one bowl, add curd, corn flour, besan, ginger paste, garlic paste, turmeric powder, hing, coriander powder, cumin powder, red chilly powder, garam masala, salt and mix well. Pierce baby potatoes with fork, add to the marinade and mix well. Keep aside for 1 to 2 hours for marination.
Heat oil in kadai, add cumin seeds, chopped onion and sauté till onion become brown. Add baby potatoes along with the marinade and mix well. Cover kadai with lid and cook for 15 to 12 minutes or till the gravy become thick.
Garnish with fresh coriander leaves and serve hot with rice or roti.