	Baby potatoes	25
	Bay leaves	2
	Oil	2 Tablespoon
	Turmeric powder	1⁄2 Teaspoon
	Garam masala powder	1⁄2 Teaspoon
	Red chilli powder	1 Teaspoon
	Onion	1 Large
	Ginger garlic paste	1 Teaspoon
	Green chillies	3
	Cumin seeds	1 Teaspoon
	Tomatoes/6 tbsp store bought tomato puree	2 Large, chopped
	Salt	To Taste
	Sugar	1⁄2 Teaspoon
	Chopped coriander	1 Tablespoon (For garnishing)

Nutrition Facts

Serving size

Calories 236 Calories from Fat 75

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 237.6 mg9.9%

Total Carbohydrates 35 g11.6%

Dietary Fiber 6 g23.9%

Sugars 9.5 g

Protein 5 g10%

Vitamin A 50.4% Vitamin C 100.1%

Calcium 10.8% Iron 11.6%

*Based on a 2000 Calorie diet

Directions

Wash and pressure cook the potatoes for 1 whistle. Peel and keep aside. (After peeling the potatoes you can deep fry them to give a nice golden brown color, but I skip this stage).
Heat oil in a pan. Add cumin seeds and bay leaves. When they splutter, add chopped onions. Saute until golden.
Add ginger garlic paste and chopped green chillies and saute for few seconds.
Add chopped tomatoes or tomato puree, turmeric powder, sugar and garam masala powder. Bring to a boil and simmer until the oil oozes out.
Put it in a blender and grind to a smooth paste. (You can also use hand blenders).
Transfer it to the pot again and add cooked potatoes and 1/2 cup water. Bring to a boil. Cover and simmer for 15 minutes.
Serve hot garnished with chopped coriander.