Baby Potato Curry (Aloo Curry Recipe) – This flavorful dish features tender, boiled baby potatoes simmered gently in a rich and aromatic curry base. The gravy is infused with a perfect blend of spices, creating a balance of heat and warmth, with hints of tanginess and a touch of creaminess. The small potatoes absorb all the delicious flavors of the masala, making each bite incredibly satisfying. Whether served with fluffy basmati rice, soft roti, or buttery naan, this comforting curry makes for a hearty and wholesome meal. It’s a delightful combination of simplicity and robust flavor—ideal for both weekday dinners and festive occasions.
This baby potato curry is based on the classic Punjabi-style onion-tomato gravy, which serves as a flavorful foundation for many North Indian dishes. What sets this version apart is the generous spoonful of yogurt stirred in at the end, lending a subtle tanginess that beautifully balances the spices. The spice blend used here is nothing exotic—just everyday masalas like turmeric, cumin, coriander, and red chili powder—readily available in any Indian kitchen, even for those living abroad.
Now that I’m living in the USA, it’s not every day that I come across these adorable, bite-sized baby potatoes in the stores. So when I do spot a fresh bag, I usually gravitate toward making my favorites like dum aloo or the bold Gujarati lasaniya batata (garlic baby potatoes). However, this time I decided to break away from the usual and experiment with something new. That’s how this baby potato curry and tandoori aloo combo came to life in my kitchen—a delightful twist that turned out to be a great success!
I personally enjoy my potato dishes on the spicier side, so I’ve used a slightly heavier hand with the red chili powder than usual. If you prefer a milder heat, feel free to tone it down according to your preference—it won’t affect the overall flavor of the curry.
And if baby potatoes aren’t within reach, don’t worry—you can easily make this dish using regular potatoes too. Just boil them until fork-tender, let them cool down a bit, peel off the skins, and chop them into large chunks before adding them to the curry. The taste and texture remain just as satisfying, making this dish a flexible addition to your recipe repertoire.
Ingredients
- 10–12 baby potatoes, boiled until tender and then peeled
- 2 tablespoons oil (use any neutral oil like sunflower or canola)
- 2 green cardamom pod 2 whole cloves
- ½-inch stick of cinnamon
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 medium red onion, finely chopped (approximately ¾ cup) 1 teaspoon ginger paste or freshly grated ginger
- 1 teaspoon garlic paste or freshly minced garlic 1 green chili, finely chopped (adjust to taste)
- 3 medium tomatoes, pureed (yields about 1⅓ cups)
- Salt, as per taste
How To Make Baby Potato Curry?
1) First boil the baby potatoes – Wash them well and take into the pressure cooker. Add enough water so they are submerged in the water. Cover with the lid, put the weight on. Turn the heat on medium. Let it cook for 1-2 whistles. Or till potatoes are cooked and they should be knife tender. Number of whistles or cooking time may vary depending on the size of the baby potatoes.
2) Once the boiled baby potatoes are cool enough to handle, gently peel off the skins using your fingers or a small paring knife.Remove and discard the potato skins, then set the smooth, peeled baby potatoes aside in a bowl, ready to soak up the flavors of the curry later. If some of the potatoes are slightly larger, you can prick them gently with a fork or cut them in half to allow the spices to seep in better later.
3) Place a heavy-bottomed pan or kadhai on medium heat and pour in the oil. Allow it to warm up thoroughly. Once the oil is hot enough, drop in the whole spices — green cardamom pods, cloves, and a small piece of cinnamon stick. Sauté these for about a minute, stirring constantly, until they start to sizzle and release a warm, aromatic fragrance. This step infuses the oil with a subtle depth of flavor.
4) After the whole spices have released their aroma, sprinkle in the cumin seeds followed by the fennel seeds. Allow them to sizzle and pop gently in the hot oil for a few seconds. You’ll notice a warm, nutty fragrance rising — a sign that the tempering is well-balanced and the seeds are perfectly toasted.
5) Without waiting too long, toss the finely chopped onions into the pan. To speed up the cooking and ensure they soften uniformly, add a pinch of salt right away. This helps draw out moisture from the onions, allowing them to break down and cook more efficiently. The salt draws out the moisture from the onions, speeding up the softening process and preventing burning.
6) Sauté the onions patiently, stirring occasionally, until they turn soft, translucent, and light golden in color. This usually takes around 6–8 minutes. The goal is to cook them thoroughly without letting them brown too much, so they blend smoothly into the curry base.
7) Now stir in the freshly prepared ginger paste, garlic paste, and chopped green chili. Mix everything well so that the aromatics coat the onions evenly. Continue cooking for 1–2 minutes, stirring often, until the raw smell of the garlic and ginger fades away and the mixture turns fragrant.
8) Allow the mixture to sauté for around 30 seconds, just enough for the raw aroma of the spices to mellow and blend into the base flavors.
9) Now, gently pour in the smooth tomato purée. Ensure it’s lump-free and has a consistent texture for an even gravy.
10) Stir thoroughly, combining the tomato purée with the sautéed masala, so the flavors begin to build harmoniously.
11) Lower the flame to medium and allow the mixture to gently simmer without a lid, letting the flavors mingle and the excess moisture gradually evaporate. Stir it occasionally to prevent it from sticking to the bottom and to help the moisture evaporate evenly.
12) Continue cooking until the purée thickens significantly. You’ll notice that most of the moisture has been cooked off, and the mixture starts releasing oil around the edges—a clear sign that it’s well-cooked and deeply flavored.
13) At this stage, add the rest of the salt along with the ground turmeric, red chili powder, cumin powder, and coriander powder. Stir everything together so the spices coat the base evenly. Let it cook for another minute or so to toast the spices slightly and bring out their full aroma.
14) Then add whisked yogurt.
15) Swiftly incorporate the yogurt into the mixture using a spoon or spatula, stirring briskly to ensure it blends in smoothly without separating. Stirring fast is crucial here to stabilize the yogurt and incorporate it without letting it split. This will give the curry a velvety texture and a gentle tang that complements the spices beautifully.
16) Gently add the boiled baby potatoes to the flavorful onion-tomato-yogurt base. These tender potatoes will soak up all the rich spices as they simmer.
17) Stir everything together gently but thoroughly to coat the potatoes evenly with the thick, spiced gravy. Be careful not to break them while mixing.
18) Next, add approximately ¾ cup of water and mix thoroughly to blend everything together. Let the curry gently bubble away over medium heat, uncovered, for 7 to 8 minutes. As it simmers, the baby potatoes will soak up all the rich spices, and the gravy will gradually reduce, becoming thick and flavorful. Give it a gentle stir every now and then to keep it from sticking to the bottom.
19) Once the gravy has thickened slightly, sprinkle in the garam masala, a pinch of black salt for a hint of umami depth, and crushed kasoori methi. To get the most out of the kasoori methi, rub it between your palms before adding — this helps release its intense, aromatic flavor into the dish.
20) Give the curry a final stir.Check the texture of the gravy — it should have thickened enough to coat the potatoes beautifully. If it clings to them like a rich, flavorful glaze, you’ll know it’s done.
Your warm, hearty baby potato curry is now ready to be served! For a fresh and vibrant touch, garnish it with a generous sprinkle of finely chopped coriander or cilantro leaves. Serve it piping hot alongside soft rotis, buttery naan, or a bowl of fragrant steamed basmati rice — each bite promises comfort and bold, satisfying flavors.
Serving suggestion:
This flavorful baby potato curry pairs wonderfully with a variety of Indian breads such as soft parathas, fluffy naan, crisp kulchas, or even simple homemade rotis. For a well-rounded meal, consider serving it alongside a refreshing kachumber salad — a mix of finely chopped cucumber, tomatoes, and onions tossed with salt, pepper, lemon juice, and a hint of chaat masala. Alternatively, you can offer a side of sliced onions and lemon wedges, which not only add a burst of freshness but also help balance the richness of the curry. For a more indulgent spread, include a bowl of cooling raita or plain curd to mellow the spice and enhance the overall dining experience.
