Recipe | Baby Potatoes in Healthy Green Gravy
“Write Potato on a paper and she will eat that too” mom warned him beforehand. And poor hubby was not prepared for this potato overdose in his life. Not a great fan of this starchy veggie he was grumpy to see tiny chunks of potatoes in everything that was served to him. But as they say, Love me, love my dog’ errr..potatoes, he started liking them for good
I could almost write a cook book on all the potato recipes I collected & cooked over the last few years. And in my quest to present my favorite veggie in better ways I am in constant search for some innovative ways to serve it. I adopted one of mom’s favorite recipes ‘Potatoes in white gravy’ which we used to call ‘khus-khus wale aloo’.
Mom’s recipe got a makeover in my kitchen with a few greens in it, need I say the Baby potato in healthy green gravy is a winner at my home! Spinach which is almost bland in taste matched perfectly with the slight bitter and sharp tasting fenugreek leaves. Oh..did I tell you that this was the first time my children ever tasted and loved eating fenugreek leaves!
- 12-15 baby potatoes
- 12-15 Fox nuts (Makhana)
- 3 cups green puree (Spinach & Fenugreek leaves)
- 1/2 cup fresh yogurt/curd
- 2 tbsp. vegetable oil
- 1 tsp. sugar
- Salt as desired
- Water as required
For the Gravy
- 2 tbsp. poppy seeds (Khus-Khus)
- 10-12 cashew nuts
- 1 medium onion
- 4-5 garlic pearls
- 2 green chilies
- 2” ginger piece
- 1 tsp. Aniseed (saunf)
Soak poppy seeds (khus-khus) & cashew nuts in milk or little water for about one hour.
Wash and boil the baby potatoes till they are half done. Peel and poke each potato with a fork, this will ensure that the potatoes imbibe the flavors of the gravy.
Pick, wash and grind the spinach (Palak) and fenugreek (Methi) leaves into a fine paste in a blender.
Peel and chop the onion, garlic and ginger into fine pieces.
Add all the ingredients for the gravy in a blender and grind them into a fine paste. Add a little water if you find it difficult to grind.
Heat oil in a wok and add the ground paste, cook for 5 minutes at medium heat taking care to stir it at regular intervals.
Add salt, sugar, boiled baby potatoes, yogurt and green paste to the gravy and cook for 3-4 minutes. Add warm water if you want your recipe to be slightly liquid in consistency.
Garnish the Baby potatoes in healthy green gravy with Fox nuts or Makhanas and serve it with plain rice or any other flat bread of your choice.
- The recipe is not very spicy, increase the green chilly if you like more spicy curry. You can also add a tsp. of red chilli powder at the end.
- Add water if you want a runny consistency for the recipe.
- Avoid poppy seeds and fox nuts (makhana) if you can’t get it.
- You can make the green gravy with spinach alone, if you find it difficult to get fenugreek leaves. You could blanch the leaves in hot water for a few seconds before grinding, this will reduce the cooking time and also the raw smell of leaves.
- A pinch of garam masala will make the curry more flavorful.
- Add a tsp. of fresh lemon juice for that extra zing in the curry.
- Use the same gravy with any other vegetable of your choice. Green peas, cauliflower, carrots would make a scrumptious treat.
- Add cubes of cottage cheese or Tofu in the same gravy for a healthy and delicious version of the same recipe.
- Garnish the recipe with fresh cream for that exotic look.