Fabulous Baby Potatoes Curry

A quick round-up of what I posted this month before I share with you all the yummy potato curry:
Week1: Cake/Cupcake Decoration/Frosting

• Day1: Eggless Red Velvet Cupcake with Cream-Cheese Frosting
• Day2: Eggless Chocolate Cupcake With Cream-cheese Freeze-dried Blueberry Frosting
• Day3: Tres Leche Cupcake With Whipped Cream and Fresh Fruit Topping

Week2: Biryani/Pulao Varieties

• Day1: Fenugreek leaf and Vegetable Pulao
• Day2: Sprouted Green Gram Pulao
• Day3: Soy Nugget and Vegetable Biryani

Week3: Basics

• Day1: Roti-Dough and Roti Making
• Day2: Homemade Ginger-Garlic Paste
• Day3: Multi-Grain, Lentils and Nuts Porridge Powder

Week4: Dry Curries

• Day1: Oriental Eggplant Curry
• Day2: Green Papaya and Red Bean Curry
• Day3: Yummy Baby Potatoes Curry

 Ingredients:

• 1 Sack Baby Potatoes (~22-25 potatoes)
• 1 Medium Red Onion
• 2 Medium Ripe Roma Tomatoes
• 1 Tbsp Ginger Garlic Paste
• 1/2 Tsp Cumin seeds
• 1 Tbsp Coriander Powder
• 1 Tsp Garam Masala Powder
• 1 Tsp Chili Powder less/more
• 1/2 Tsp Cracked Black Pepper
• 1/4 Tsp Turmeric Powder
• 1/3 to 1/2 Cup Water
• Olive Oil for cooking
• Salt as needed
• Cilantro for Garnish 

For Tempering:

• 1/4 Tsp Mustard Seeds
• 1 Stalk Curry Leaves
• 2-3 Pricked Green Chilies

Tools:

• Cast-Iron Pan/Kadai

 Procedure:

• Scrub and wash the baby potatoes.

• Boil the potatoes with skin until they are fork tender.Set aside to cool.

• Finely chop the onions and tomatoes. In a cast iron pan, add about 3 tbsp of Olive Oil and add the cumin seeds. Add the chopped onions and saute till they are lightly brown. Now add ginger-garlic paste and fry till they lose the raw smell.

• Add the tomatoes and the powders. Mix to incorporate.Add water and lid the pan. Cook for 5-8 minutes until the tomatoes are onions lose shape. 

•  Sprinkle salt and check for taste. Add salt if needed. Throw in the potatoes and reduce the flame.

• Continue to saute until the gravy thickens and starts to cling to the potatoes. 

• Switch off the stove. In a separate pan, temper mustard seeds, curry leaves, 2 green chilies in a Tsp of Oil and pour it over the potatoes. Mix gently.

• Transfer to a serving dish and garnish with cilantro.

Enjoy! 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18