Baby Potato in capsicum and tomato puree – Vegan
Baby potatoes in tomato and capsicum puree is a unique simple delicious side dish. In this recipe potatoes are cooked and soaked in tomato capsicum gravy. The gravy is the blend of ginger-garlic, fennel and sesame seeds.
This is a vibrant gravy has a satisfying, long-simmered taste, and tomatoes loaded with cancer-combating lycopene. The peppers are blended to release its pungent flavour to the gravy. Onions and Garlic intensifies their flavour. The gravy can be made into a rich, creamy broth or leave the consistency a little chunky, as desired.
Yields: 2-3 servings
Preparation time: 20 minutes
Cooking time: 25 minutes
- Baby potato- 10 number
- Chilli powder- 1tsp
- Coriander powder-1tsp
- Garam masala-1tsp
- Coconut milk- 1/2cup
- Corn starch/corn flour-1tbsp
- Salt- to taste
- Oil- 2 tsp
- Chopped coriander- a handful
- Chopped onion-1
- Chopped tomatoes-2medium
- Chopped bell peppers/capsicum-1medium
- Fennel seeds-1tsp
- Sesame seeds-2tbsp
- Bring water to boil in a large sauce pan cook potatoes on medium-high heat until potatoes are fork tender about 8-10minutes(time varies depending on the size of the potatoes)
- Drain and allow it to cool a bit.
- Once cooled peel the skin and prick it with a fork to allow the gravy seep inside.
For the gravy:
- Dissolve corn starch in 2-3tbsp water and set aside.
- Combine onion, tomato, capsicum, fennel seeds, sesame seeds, ginger, garlic in the food processor and blend to the smooth puree and set aside.
- Heat oil in a pan add ground paste cook on a medium low flame for 2-3minutes.
- Then add chilli powder, coriander powder, turmeric, garam masala and continue to cook for 4-5minutes, stirring in between.
- Add corn starch-water mixture, coconut milk, salt, cooked potato mix well and simmer for 8-10minutes. Add water if the gravy is too thick and cook until it comes to boil.
- As the potatoes are coated well in gravy and heated through, turn off the flame.
- Garnish with chopped coriander.
Serve with Parathas/Kulchas/Orange rice (Click for recipes)
- Alternatively any kind of potatoes can be used if its big in size can chop into chunks and use
I am bringing this to Annie’s VVLP #10
Posted on September 2, 2014, in Indian, Side dish, Vegan. Bookmark the permalink. 35 Comments.
Great dish.. never grinded capsicum for puree
Thanks Sri 🙂
Chitra :))… Awesome :). You are on my co host for the event! It’s on my page, check it out.
Thank you so much dear…..am honoured and blessed…..:):)
Sounds and looks so hearty and comforting 🙂
Thanx Andy for your continued support and encouraging words….feels good, have a lovely day….:)
You too! have a wonderful day ahead 🙂
Delicious Chitra! I’m always loving your recipes!
So sweet of you to leave such a encouraging comment dear Lori, am honoured, learning a lot from you all….thanx a bunch….
I love working with baby potatoes. These look delicious.
So glad you liked this recipe
New recipe, it looks awesome 🙂
Thanx a bunch dear….:)
Wow delicious gravy:-)
This looks delicious!
I loved the gravy … 🙂
Thanx Ji…glad you liked…☺
Reblogged this on Chef Ceaser.
another innovation !!! likes, likes 🙂
Wow thanx for your encouraging words Andy….😙
looks yumm….. 🙂
Thanx Jay. …:)
This looks so luscious! Alongside some yummy pitas to scoop up the sauce…mmmmm!
Annie – that’s so true..They go well with Chapatis (Indian version of bread), Rotis, Parathas etc.,
This is such a relish recipe Chitra! 🙂
Oops! I meant relish! :p
Thanx Aditi. ..glad you liked it…:)
Mouth wateringly delicious!! 😀
Thanx a bunch…glad you liked it…have a lovely day…
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You too! 🙂
It’s great to see you at the Potluck each week with delicious recipes! Thank you for joining us 🙂
It is my pleasure and thanks a bunch for the support in the Potluck..
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