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CURD KISSED SPICY BABY POTATATOES

Curd-Based Spicy Baby Potatoes

Indulge in rich, creamy, and spicy baby potato masala — a hearty blend of crispy baby potatoes, aromatic whole spices, tangy yogurt, and chili paste. This recipe brings warmth, texture, and flavor to your plate, making it perfect with roti, naan, or rice. Transform ordinary baby potatoes into something truly special and comforting — a meal made with love and rich tradition!


EXPLORE RICE RECIPE'S    

: Traditional creamy aloo curry infused with rich flavors — pure comfort in a bowl!¯

Tips & Tricks for Perfect Curd Kissed Spicy Baby Potatoes

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To make this baby potato recipe even more flavorful, be sure to boil them until just tender — overcooking can make them break apart. Fry them until crispy for texture, and toast your whole spices to bring out their rich aromas. Soaking the red chilies helps blend them smoothly, adding depth and warmth to the creamy curry. Adjust chili to suit your taste for a perfectly balanced meal!

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     Step-by-Step Recipe : Curd Kissed Spicy Baby Potatoes

INGREDIENTS

Baby Potatoes — 500 gms

Paneer (crushed) — 100 gms

Tomato (chopped in big pieces) — 1 big

Onion (chopped) — 1 small

Fresh Cream — 2tbsp

Curd — 200 gms

Red Chilies (chopped) — 4

Kashmiri Red Chili Powder — 1 tsp

Dry Ginger Powder — 1/2 tsp

Jeera (Cumin) — 1 1/2 tsp + 1/2 tsp

Fennel — 1 tsp

Cloves — 4

Pepper — 1/2 tsp

Cinnamon Stick — 1 piece

Cardamom — 4

Coriander Seeds — 1tbsp

Mace — 1 piece

Methi Leaves (chopped) — 1/2tbsp

Coriander Leaves (chopped) — 1/2tbsp

Curry Leaves — a handful

Oil — 4tbsp

Salt — to taste


​Aloo dum style preparation — slowly simmered to bring out deep, aromatic taste in every bite.

PREPARATION STEPS

   1.Boil the baby potatoes in salted water. Do not peel. Once                 cooled completely, prick them with a toothpick.

  1. Rub the boiled potatoes with a mixture of salt and red chili powder.
  2. Heat 1tbsp of oil in a pan and fry the potatoes until their skin turns light brown. Set aside.
  3. Dry roast fennel, cumin, cloves, pepper, cinnamon, cardamom, coriander, and mace until aromatic. Let them cool and then grind to a fine powder.
  4. De-seed the red chilies and soak them in hot water for 20 minutes. Drain and grind them into a smooth paste afterwards.
  5. Whisk together curd, ground masala, and dry ginger powder until smooth.
  6. Heat oil in a heavy-bottomed pan. Fry Kashmiri red chili powder, turmeric, and asafoetida.
  7. Pour in the whisked curd mixture.
  8. Heat another pan with 4tbsp of oil. Fry curry leaves and cumin (1/2 tsp) until aromatic.
  9. Add chopped onion and cook for 2 minutes.
  10. Combine curd mixture, chopped tomato, fried potato, and chili paste.
  11. Mix well and cook for 20 minutes until the oil starts to separate.
  12. Finally, add chopped fresh cream,methi leaves and coriander.
  13. Serve hot with roti, naan, or rice.


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