Recipes from Gujarat, India: Baby Potatoes in Spicy Yogurt Gravy

Recipes from Gujarat, India

Baby Potatoes In Spicy Yogurt Gravy

Country: Gujarat, India
Course: Main/Side
Makes: 4 to 6 servings


  • 20 unpeeled baby potatoes
  • 1/2 cup low fat yogurt
  • A pinch asafoetida
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • 2 large onions, chopped
  • 2 tbsp cilantro, chopped


  1. Parboil the potatoes until they are just tender. Drain and set aside.
  2. Mix the yogurt with the asafoetida, garlic and ginger pastes and spices. Once the potatoes have cooled a little, add this mixture and toss until well-coated. Let marinate for about 30 minutes.
  3. Saute the onions in a separate pan until golden, then add the potatoes and marinade.
  4. Heat on high and then reduce heat and simmer for 10 or 15 minutes, until the sauce thickens and the potatoes are cooked all the way through. Garnish with chopped cilantro.