Potatoes are packed with nutrients; baby potatoes have a creamy-soft texture when cooked, thus this curry is lush when baby potatoes are merged with herbs and buttermilk – making this curry all the more nutritious and delicious.
The Recipe of Mild-Sweet and Mild-Spicy Baby Potato Herb-Curry:
Quantity of baby potatoes: 250 gm
Saute finely sliced pieces of a medium onion in adequate quantity of warm, any mild-flavour vegetable oil, add finely sliced pieces of a medium tomato to the translucent-onion blend, add thick pieces of baby potatoes to the melting mixture, smidgen the mix with salt – according to preference of flavour; blend the mixture with a handful mix of finely sliced pieces of curry leaves and coriander leaves, pieces of a green chilli – for mild pungent flavour (these chillies are small and extremely slender, having fresh pungent flavour)
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