In India baby potatoes are harvested during early winter.  In the United States I see them on the shelves almost round the year, more abundant during the summer. The best ones look bright and firm, and have a delicate skin. I like to cook them without peeling the skin. Just wash thoroughly.

I follow my mom’s recipe of spicy baby potatoes – she makes them somewhat mushy, not too much curry. Simply delicious. Serve with parathas or enjoy it as a side dish. I could eat them as a snack also.

Ingredients

24 small potatoes, with skin 
3 large tomatoes
2 medium onions
5-6 cloves of garlic
1 inch ginger
2 green cardamoms
2 cloves
4 black peppercorns
1 bay leaf
A small piece of cinnamon
1 tsp jeera/cumin
1/2 tsp turmeric
4 tsp coriander powder
1 tsp red chilli powder
1/2 tsp garam masala
Salt to taste
4 tbsp oil

Steps

• Wash the potatoes, pat dry and prick each potato with a fork 3-4 times

• Heat oil in  pressure cooker, add cumin and other whole spices, let them crackle

• Add finely chopped ginger, garlic and onion and saute until light brown

• Puree the tomatoes, and mix remaining spices in the pureed tomatoes, add the tomatoes to the sauteed ginger, garlic and onion mix

• Saute until the tomatoes are cooked well and are semi-dry

• Add potatoes and saute for 3-4 minutes, put the lid on, cook on high heat for 1 whistle, lower the heat and cook for 5 minutes more

• Wait for the pressure to release, open the lid, sprinkle garam masala and serve hot, garnished with finely chopped cilantro/coriander leaves