1 onion (ground to paste)
1 tsp jeera
1 tsp red chilli powder
1 tsp garam masala powder
1 small tomato (ground to paste)
2 tbsp plain yoghurt (curd/dahi)
a bunch of finely chopped coriander leaves
a pinch of sugar
salt to taste
oil for frying
Boil & peel baby potatoes.
When the potatoes are done, remove from pan & set aside.
In the same pan, add the onion paste & saute till it changes colour. Add the dry masalas & saute for a few mins. Take care not to burn the masala. Add the tomato paste & cook on low flame for a few mins. Then add the beaten yoghurt & cook on low heat for 2-3 mins.
Add salt to taste & a pinch of sugar. The sugar helps bring down the sour taste of the tomato & yoghurt.
Now add the potatoes,turn off heat & coat the potatoes with the gravy. Cover for a few mins for the potatoes to absorb the flavour.
Garnish with finely chopped coriander leaves.
Serve hot with roti.