Recipe of Baby potatoes in Kolhapuri gravy
Baby potatoes in Kolhapuri gravy is a delicious dish and an instant delight that serves as the main course. This Kolhapuri gravy is flavorful, spicy, and nutty.
Ingredients
- 250 grams Baby potatoes
- ½ cup Fresh cream
FOR THE KOLHAPURI PASTE-
- ¼ cup Dry coconut grated
- 3-4 Whole dry Kashmiri chilies
- 1 inch Ginger piece
- 6-8 cloves garlic
- 1 tbsp poppy seeds khus-khus
- 1 tbsp Sesame seeds til
- OTHER INGREDIENTS FOR THE GRAVY-
- 2 cups finely chopped onions
- 1 ½ cup Finely chopped tomatoes
- 2 tbsp Oil
- Salt to taste
Instructions
FOR THE PASTE-
- Mix all ingredients and blend in a mixer to a smooth paste adding little water at a time and keep it aside.
FOR THE GRAVY-
- Heat the oil in a kadhai and add the onions and sauté till they turn translucent.
- Add the prepared paste and mix well and sauté on a medium flame for 3-5 minutes.
- Add the tomatoes and salt and mix well.
- Cook on a medium flame for another 5-7minutes or till the oil separates while stirring continuously.
FOR BOILING THE POTATOES-
- Boil 3 cups water in a broad pan and parboil all the baby potatoes with or without skin and keep it aside.
FINAL STEP- HOW TO ASSEMBLE-
- Heat the oil in a kadhai and add the Kolhapuri dry paste and the gravy and sauté on a medium flame for 5 minutes.
- Add the semi boiled baby potatoes and ½ cup of water and salt.
- Mix well and let it simmer for 4-5 minutes or till the potatoes are completely cooked.
- Serve it hot with roti or rice.