Baby Potatoes in yoghurt gravy

Ingredients:
Baby potatoes       : 250 gms
yoghurt                 : 250 ml
ginger garlic paste : 1 tbspn
hing powder          : a pinch
onions, chopped    : 2 medium
oil
coriander leaves    : for garnishing


Dry masala powders:
hing powder              : a pinch
cumin/jeera powder   : 1/2 tspn
turmeric powder        : 1/2 tspn
red chilli powder        : 1 tspn or as required
garam masala powder: 3/4 tspn
coriander powder      : 1 tspn
salt                            : as required

Method:

• Wash the baby potatoes and parboil them in a pressure cooker(for about 2 whistle). Peel and keep aside 
• Take yoghurt in a bowl. Add all the dry masala powder mentioned above. Give a mix. Keep aside

• Prick the potatoes with a fork all over, so that the gravy and flavour penetrated well

• Heat some oil in a non stick pan, add cumin, a generous pinch of hing powder and transfer the potatoes into it.
• Sauté the potatoes till they turn golden brown on each side

• I have added additional turmeric,chilli powder n salt for nice colour around these babies. Spared aside some to have along with tea :)

• Take out the potatoes in another vessel. In the same pan , add some more oil, sauté onions, then ginger garlic paste. Pour the yoghurt mixture into it.

• Add 1/2 cup water. Put a lid on and bring the mixture to boil 
• Lastly add the potatoes and bring to boil once
• Garnish with fresh coriander n turn off

• goes well with kulcha, naan, chapatis n rice