One can never tire of any recipe which uses potatoes . From enhancing texture of a dish to dominating a whole dish by itself, the humble potato is something that canot be denied by anyone .

There are many ways to prepare dishes with potatoes, one such is a simple masala flavoured baby potatoes or even normal chunks of potatoes cooked in simmering gravy of tomato and onions with some basic spices .

when one needs a quick side dish , or to add an extra dish to the party table , the potato is what comes to our minds .

The simple potato masala / aloo masala curry is a flavour enhaced side dish that complements well with pooris, or chapatis .

Besides adding the usual powders from our masala box, I have added my red gravy pre mix powder too which I believe is is a game changer to this dish . The recipe for the red gravy premix is a boon to many to prepare a quick side dish without starting from scratch, using the premix to prepare the gravy and add in required vegetables . I rely heavily on this premix not only to prepare individual dishes but also as a flavour enhancer for many other dishes such as this aloo masala curry .

You cannot go wrong with potatoes as side dish with a yummy gravy . You can either deep fry the small baby potatoes and use in recipe or opt for a healthier way of pressure cooking them , pan roasting and then add to the base gravy . There are many ways to prepare a base gravy masala . This is one of my way . The base gravy is enough to prepare two varieties , hence I have taken just enough to mix with potatoes , the balance is refrigerated for another time . This saves time .

Ingredients

15 small baby potatoes or qty as you require .

2 tomatoes chopped finely

1 big onion chopped finely

2 tbsp oil

1 tsp cumin seeds

1 bay leaf

1 tsp coriander powder

1 tsp chili powder

1 tsp fennel powder

1 tsp shahi garam masala

1/2 tsp turmeric powder

1 tsp kasoori methi

Salt

1 tsp ginger garlic paste ( optional) I have skipped

2 tbsp home made red gravy premix powder mixed with water to a paste 4 tbsp fresh cream ( optional )

Method

• Chop or mince finely tomatoes and onions . Keep aside .

• Pressure cook potatoes for 3 whistles, allow to cool, peel potatoes and sautee in a tbsp of oil in a pan , add chili powder and pinch of salt . toss potatoes in the pan , keep aside till required to be added to the masala .

• Add oil to a pan , add cumin seeds , allow to become golden, add a bayleaf.

• When heated well, add the mixture of onions and tomatoes, sautee .

• Add in the spice powders , red chili powder, fennel, coriander , turmeric , shahi garam masala powder to the mixture, stir well , cover and cook .

• when the mixture starts thickening a bit , add in the pan roasted or sauteed baby potatoes, add salt, add the red gravy premix powder after making ba paste of it , to avoid lumps.

• Add fresh cream , garnish with chopped coriander leaves .

• Add some kasoori methi before removing from heat . you can keep consistency as per your choice .