How to make Baby Potatoes In Spicy Yogurt Gravy - Baby potatoes cooked in a spiced yogurt gravy.

This recipe is from the book No Oil Cooking.

Main Ingredients : Baby potatoes (बेबी आलू), Skim milk yogurt

Cuisine : Gujarati

Course : Main Course Vegetarian

Baby Potatoes In Spicy Yogurt Gravy Recipe Card

Baby Potatoes In Spicy Yogurt Gravy

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Baby Potatoes In Spicy Yogurt Gravy checkout Achari Aloo, Chutneywale Aloo, Aloo Pyaaz Tamatar, Kashmiri Dum Aloo . You can also find more Main Course Vegetarian recipes like Batata Matki Ussal, Shalgam aur Sarson ka Saag, Padwal Chi Koshimbir, Vegetarian Shepherd’s Pie.

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Baby Potatoes In Spicy Yogurt Gravy Recipe

  • Baby potatoes parboiled 20

  • Skim milk yogurt 1/2 cup

  • Asafoetida 1 pinch

  • Garlic paste 2 teaspoons

  • Ginger paste 2 teaspoons

  • Red chilli powder 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Mix together yogurt, asafoetida, garlic paste, ginger paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt well.

Step 2

Pierce baby potatoes with fork, add to the marinade and keep for about half an hour. Heat a non-stick pan and roast onions till lightly browned. Add baby potatoes along with the marinade and mix.

Step 3

Once it comes to a boil, lower the heat and cook till the gravy thickens and coats the potatoes. Garnish with chopped coriander leaves and serve hot with rotis.