Easy and delicious potato masala made with a tangy and rich tomato cashew paste. A perfect side dish for roti and chapati. It’s vegan too.
Here is an easy everyday recipe for baby potato gravy made with easy ingredients available in an Indian pantry. The tomatoes in this recipe are de-seeded, giving a creamy curry and the cashews add a nice richness to the curry. De-seeding the tomatoes for this recipe is a little extra step but it’s well worth it. Do give it a try.
Kashmiri red chilli powder – This chilli powder is not very spicy but adds a very nice colour to the gravy. If using regular chilli powder, use less and adjust the chilli powder according to your taste.
Prepping the baby potatoes – Wash and boil the baby potatoes in a liter of water for 10-12 minutes until fork tender. I add a little salt to the potatoes while cooking (about half a teaspoon) so the potatoes are nicely seasoned. Once the potatoes are cooked, drain the water and set aside. Add cold water to stop cooking. Peel the skin of the potatoes and set aside. If the size of the potato is too big for a bite, cut in half.
Here are the things you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Here is the video of how to make Baby Potato Cashew Masala | Recipe For Baby Potato Curry Made with Tomato Kaju Masala Paste | Perfect Side Dish For Roti And Chapati
For the Masala Paste
1 tablespoon vegetable oil 1 pod garlic 1 -inch ginger, chopped 1 cup onions, chopped 15 cashews 6 ripe tomatoes, deseeded 3/4 teaspoon salt
Other Ingredients
1 tablespoon vegetable oil 1/2 teaspoon cumin seeds 1/4 onion, finely chopped 2 green chilies 1/2 teaspoon turmeric powder 1.5 teaspoon Kashmiri red chili powder 1/2 teaspoon garam masala 500 grams of baby potatoes, boiled and peeled 1.5 cups water 1/2 teaspoon salt 1/2 teaspoon sugar 2 sprigs of coriander leaves
First, let’s make a masala paste for Baby Potato Cashew Masala
Heat oil in a pan. When the oil is hot, add the garlic. I have used country garlic for this recipe. The cloves of this variety are small and pungent. Regular garlic can also be used for making this recipe. Add chopped ginger, and chopped onions, and saute for a few minutes until the onions are light brown. Once the onions are brown, add the cashews and the chopped de-seeded tomatoes. Add the salt and mix everything well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
Once the tomatoes are cooked and soft, remove from the heat and set aside to cool. Transfer the mixture to a mixie and grind to a smooth paste. Set aside.
Now let’s make the curry.
Heat a pan and add in the oil. Add the cumin seeds, finely chopped onions, and green chillies. Saute for a couple of minutes. Add turmeric powder, Kashmiri red chilli powder, and garam masala. Saute on a low flame for a few seconds. Add the cooked potatoes and mix well to combine. Add the ground masala paste and water. Add the salt and the sugar. The sugar is optional but it nicely balances the taste of the curry. Mix well to combine. Cover the pan with a lid and simmer for 3 minutes on a low flame. Finally, garnish with coriander leaves. Serve with roti or chapati.
Notes
The tomatoes in this recipe are de-seeded, giving a creamy curry and the cashews add a nice richness to the curry. De-seeding the tomatoes for this recipe is a little extra step but it’s well worth it.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
For the Masala Paste
1 tablespoon vegetable oil 1 pod garlic 1 -inch ginger, chopped 1 cup onions, chopped 15 cashews 6 ripe tomatoes, deseeded 3/4 teaspoon salt
Other Ingredients
1 tablespoon vegetable oil 1/2 teaspoon cumin seeds 1/4 onion, finely chopped 2 green chilies 1/2 teaspoon turmeric powder 1.5 teaspoon Kashmiri red chili powder 1/2 teaspoon garam masala 500 grams of baby potatoes, boiled and peeled 1.5 cups water 1/2 teaspoon salt 1/2 teaspoon sugar 2 sprigs of coriander leaves
First, let’s make a masala paste for Baby Potato Cashew Masala
Heat oil in a pan. When the oil is hot, add the garlic. I have used country garlic for this recipe. The cloves of this variety are small and pungent. Regular garlic can also be used for making this recipe. Add chopped ginger, and chopped onions, and saute for a few minutes until the onions are light brown. Once the onions are brown, add the cashews and the chopped de-seeded tomatoes. Add the salt and mix everything well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
Once the tomatoes are cooked and soft, remove from the heat and set aside to cool. Transfer the mixture to a mixie and grind to a smooth paste. Set aside.
Now let’s make the curry.
Heat a pan and add in the oil. Add the cumin seeds, finely chopped onions, and green chillies. Saute for a couple of minutes. Add turmeric powder, Kashmiri red chilli powder, and garam masala. Saute on a low flame for a few seconds. Add the cooked potatoes and mix well to combine. Add the ground masala paste and water. Add the salt and the sugar. The sugar is optional but it nicely balances the taste of the curry. Mix well to combine. Cover the pan with a lid and simmer for 3 minutes on a low flame. Finally, garnish with coriander leaves. Serve with roti or chapati.
Notes
The tomatoes in this recipe are de-seeded, giving a creamy curry and the cashews add a nice richness to the curry. De-seeding the tomatoes for this recipe is a little extra step but it’s well worth it.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/baby-potato-cashew-masala/
Recipe for Mutton Nombu Kanji. Meat Porridge served during Ramadan time. A very comforting porridge that is light on the stomach and easy to digest. Recipe with Video.
I had already shared traditional Palli Vaasal nombu kanji. https://www.kannammacooks.com/nombu-kanji-nonbu-kanji-ramadan-kanji/
Nombu Kanji / Nonbu Kanji is a porridge made during the Ramadan season to break the fast in the evening.
Here are some pointers while making the kanji Do not add too much oil or ghee while making the kanji. The Kanji needs to be very light. Do not add too many spices as they can irritate the stomach after the long fast and can make one feel very bloated afterward. This recipe should be very soothing to the tummy. Fenugreek seeds (vendhayam) are an important ingredient in the kanji. Nombu Kanji is never made without vendhayam (fenugreek). It helps to keep the body cool as fenugreek has cooling properties. Sometimes, little drumstick leaves are added to make it richer and nourishing.”
Drumstick leaves are a nutrient-dense food. Drumstick leaves are an iron-rich food source (31% Daily Value per 100 g consumed). During the Ramadan season, the rice is sold as grits – “noi arisi” or “arisi kurunai” in shops. If one can’t find the rice grits or lives abroad, they can be made easily at home in bulk and stored and used. I have shared the recipe for making rice grits below. Let this Ramadan season bring in lots of love to everyone.
Here is the video of how to make Mutton Nombu Kanji Recipe | Ramzan Nombu Kanji Recipe | Iftar Recipe
1 cup seeraga samba rice 2 tablespoon vegetable oil 2 cloves 2 cardamom 2 small piece of cinnamon (cassia) 1/2 teaspoon fennel seeds 1/8 teaspoon fenugreek seeds 1/4 cup onions finely chopped 1/4 cup moong dal 2 green chillies 1 teaspoon ginger garlic paste 1/4 cup tomatoes, chopped 3 sprigs of mint leaves 3 sprigs of coriander leaves 1/2 teaspoon turmeric powder 3/4 teaspoon red chilli powder 1.5 teaspoon salt 150 grams of minced mutton 1.5 liters of hot water 1/4 cup thick coconut milk 2 sprigs coriander leaves (for garnish)
To make noi arisi / rice grits
First, let’s make rice grits. You can make it in larger quantities if you want and store it and use it for the entire season. Take the rice and wash it in water for 3-4 times. Soak the rice in water for 10 minutes. After soaking, drain the water completely and dry the rice on a cloth for 15-20 minutes. Once the rice is dried and has very little moisture left, pulse it in a mixie one or two times so that each grain of rice gets broken into 2-3 pieces. Set aside.
To make the kanji/porridge
Heat oil in the pan and add all the spices, fenugreek, and onion. Saute till the onions are soft and starting to brown. Once the onions are soft, add the moong dal. Roast the dal for a minute. Add the green chilies, ginger garlic paste, tomatoes, turmeric powder, red chilli powder, and salt. Cook for a couple of minutes for the tomatoes to soften. Add the minced mutton and mix well to combine. Add the hot water and the prepared rice grits. Cover the cooker and cook for 4 whistles / 10 minutes. Remove from heat and wait for the pressure to completely settle. Open the cooker and add little coconut milk and coriander leaves. Mix well to combine. Serve hot.
Notes
If the kanji is thick, dilute it with hot water to desired consistency. Adjust seasoning if necessary.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 30m
