Baby potato in tomato gravy/Urulakizhangu thakkali masala curry


Baby potato – 1/2 kg

Saute and grind

Oil – 1 tbsp
Onion – 2 medium
Tomatoes – 2 nos
Ginger – 1 inch piece
Garlic – 6 cloves
Green chillies – 2 nos

Fenugreek seeds – 1/2 tsp
Asafoetida – 2 pinches
Curry leaves
Chilli powder – 2 tsp
Turmeric powder – 1/2 tsp
Cumin powder – 1 tsp
Water – 1 cup
Coriander leaves for garnishing


Pressure cook potatoes until 1-2 whistles. Don’t overcook the potatoes. Transfer and allow the potatoes to cool down. Peel the potatoes.

Heat oil in a pan. Shallow fry the potatoes. Keep this aside.

Heat oil in a pan. Saute onion, tomatoes, ginger, garlic and green chillies. Grind them. Keep the ground paste aside.

Heat oil in another pan. Splutter fenugreek seeds, asafoetida powder and curry leaves. To this, add ground paste and saute well. Now add chilli powder, turmeric powder and cumin powder. Add water and baby potatoes. Lower the flame and close with the lid till the potatoes are cooked well. Once potatoes are cooked and gravy is thickened, switch off the stove. Garnish the curry with coriander leaves.

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