Tangy Baby Potato

The delicate addition of spices to the potatoes in a tangy gravy, …

Preparation time: 20-30 minutes
Serves: 3-4

250 gms small baby potatoes, boiled
1 tsp chili powder
1/2 tsp garam masala
1 1/2 cup fresh yogurt (curd)
1 1/2 tsp corn flour
2 sprigs mint leaves
Salt to taste
3 tbsp oil
Coriander leaves, chopped
For the paste:
2 onions, chopped & boiled
2 tbsp cashew nuts
2 green chilies, chopped
2 tsp ginger-garlic paste
Salt to taste
Mix all the ingredients and make a fine paste

Cut the boiled potatoes into two pieces or keep them in whole. If using whole potatoes, Poke the potatoes with a fork. Heat the oil in a frying pan and fry the potatoes until golden brown.
To the fried potatoes, add chili powder, garam masala and fry for another minute.
Now add the ground paste and fry for few more minutes. Also add yogurt, corn flour, mint leaves, salt and cook for 5-7 minutes.
Sprinkle the coriander leaves and serve hot with plain rice.