Saturday, May 17, 2014


Whenever I go grocery shopping, I have a list in my hand of the items I need. This not only saves time but prevents you from getting carried away and buying stuff that you don't really need. But sometimes you come across excellent deals that better not be missed. It was one such time, I was wandering around in the vegetable aisle  and there I saw baby potatoes sale. So bought them though I had not planned to make any dish with them. Usually I make DUM ALOO with them (ohhhhhh that reminds me I am yet to share the recipe for DUM ALOO..will do so soon). Anyways this time wanted to make something else.

Its very easy to make plus it does not involve onion or garlic and yes its totally dairy free. So I decided to give it a try and the end result was really good. I stuck to the recipe to the most part just reduced the amount of oil used. The red bell peppers and kashmiri chillies give the dish a bright red color. This dish goes well with any indian bread. I served mine with hot phulkas.

Recipe source: Foodelicious
  1. 2 cups of baby potatoes (washed, peeled, pricked and boiled with turmeric and salt in water.)
  2. 2 large Red bell peppers
  3. 3-4 whole Kashmiri Mirchi or Kashmiri Red chillies
  4. 20 Almonds
  5. 1/2 tsp cumin seeds
  6. 1 tbsp coriander seeds
  7. 7 green cardamoms (elaichi)
  8. 1 1/2 tsp dry kasoori methi
  9. 1 tbsp oil
  10. 1/2 tsp red chilli powder 
  11. Salt as per taste
  12. Cilantro for garnishing

  •  Soak the almonds in hot water for 15 minutes and then peel off the skin.

  • Mean while, wash the red bell peppers. Remove the seeds and chop them in to cubes.

  • In a large sauce pan, take 2 cups of water. Add the chopped bell peppers, coriander seeds, cumin seeds, cardamoms and dry kashmiri chillies. Bring the mixture to boil and cook for 20 -25 minutes. Cool and grind this mixture  along with the peeled almonds in to a smooth paste.

Boil the ingredients
Grind it into a smooth paste
  • Heat oil in a thick bottomed pan (I used a non-stick pan). Now take the kasoori methi in ur palm and crush it with both palms and add it to the hot oil.

  • Now add the red bell pepper paste to this. Also add the red chilli powder and salt. Adjust the consistency by adding some water if required. (i did not add any. the consistency was just right.) Stir for a few minutes.

  • Add in the boiled potatoes and mix well. Cook covered for 15 minutes. 
  • Lastly add the coriander/ cilantro leaves and turn off the heat.

Serve this dish with roti/ naans/ phulkaas / parathas.

I noticed one thing, this dish tastes even better the next day since the flavors in the gravy have infused in the potatoes really well by then. 



  1. Curry looks so colourfull and thick.

    1. @Savitha: Thank you so much for the kind words. Sorry for responding so late ...just back from my india trip:) happy to follow u on G +

  2. Love the color of the gravy..too..good

  3. Curry looks tooo yummy. A perfect curry dish with a flatbread. :)

  4. Awesome potato curry, and bell pepper gravy sounds amazing!:) Vibrant colors and beautiful presentation! :)

  5. very nice delicious baby potatoes in red bell pepper gravy...

    1. Ty so much Nalini:) thanks so much for writing:)

  6. Its yummy and mouthwatering.. love its colour.. Following you.. Hope you will visit my space too.. It's

    1. Ty so much Seena:) Nice to meet u here..will check your space too:)