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Baby Potato in capsicum and tomato puree – Vegan

Baby potato gravy

About:

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 vibrantΒ gravyΒ has a satisfying, long-simmered taste, and tomatoes loaded with cancer-combating lycopene. Β 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

Ingredients:

  • 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

For grinding:

  • Chopped onion-1
  • Chopped tomatoes-2medium
  • Chopped bell peppers/capsicum-1medium
  • Fennel seeds-1tsp
  • Sesame seeds-2tbsp
  • Ginger-1inch
  • Garlic-3pods

Procedure:

For potatoes:

  • 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)

Note:

  • 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

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on September 2, 2014, in Indian, Side dish, Vegan. Bookmark the permalink. 35 Comments.

  1. Great dish.. never grinded capsicum for puree

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  2. Chitra :))… Awesome :). You are on my co host for the event! It’s on my page, check it out.

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  3. Sounds and looks so hearty and comforting πŸ™‚

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  4. Delicious Chitra! I’m always loving your recipes!

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  5. I love working with baby potatoes. These look delicious.

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  6. New recipe, it looks awesome πŸ™‚

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  7. I loved the gravy … πŸ™‚

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  8. Reblogged this on Chef Ceaser.

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  9. another innovation !!! likes, likes πŸ™‚

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  10. looks yumm….. πŸ™‚

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  11. This looks so luscious! Alongside some yummy pitas to scoop up the sauce…mmmmm!

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  12. This is such a relish recipe Chitra! πŸ™‚

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  13. Oops! I meant relish! :p

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  14. Mouth wateringly delicious!! πŸ˜€

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  15. It’s great to see you at the Potluck each week with delicious recipes! Thank you for joining us πŸ™‚

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  1. Pingback: Orange Pulao Rice – Vegan | Chitra's Healthy Kitchen

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