4-5 medium size white or red potatoes, washed ( or about 1 lb baby potatoes)
3 cups of warm water + 1/2 tsp salt
4 tbsp mustard oil ( or any oil)
1 small tejpatta (indian bay leaf)
1/2 ' dalchini stick (indian cinnamon)
3/4 cup thinly sliced red onion
1/4 tsp hing powder (asafoetida)
1/2 tsp turmeric powder
1/2 tsp red chilli ( or cayanne, adjust to taste)
1 tsp kashmiri red chilli powder ( this lends the beautiful color)
3 tbsp plain, slightly sour yogurt, beaten
2-3 medium roma tomatoes, finely chopped ( about 3/4 cup)
1" fresh ginger shoot,minced
1/2 tsp garam masala
1/2 cup-3/4 cup water (depending on desired gravy consistency)
Salt to taste
Chopped Cilantro for garnish
Cut up the potatoes in half and in a large bowl, soak them in salted warm(not hot) water for 8-10 minutes.
After soaking up, drain the water, peel off the skin (you can skip this for baby potatoes) and quarter them if you like.
Using a kitchen towel or paper towel, dry up the potatoes. Set aside.
In a heavy bottomed pot, heat up the oil on medium heat. If using mustard oil, heat it up till its smoky to do away the raw smell.
Lower the heat once oil is hot. Wait for 1-2 minutes.
Add the tejpatta and cinnamon stick to the oil. Let crackle for 20-30 seconds.
Add the sliced onions and potatoes to the oil. Also add the hing.
On medium - low heat, stir around the potatoes and onions and cook for 5-7 minutes.You will see that the onions begin to soften.
Next add the coarsely ground spices to the pot along with chilli powders and turmeric.
Stir and continue cooking on low for another 3-5 minutes.
Next, add the tomatoes, ginger & yogurt to the pot, stir everything and continue cooking on low heat.
The potatoes will release their juices and you will see the gravy becoming watery, but do not worry.
After about 20-25 minutes ( this will depend on size and variety of potatoes, adjust accordingly),
you will see that the potatoes have almost cooked, the gravy has a nice reddish color and thin oil bubbles have separated on the sides of the pot.
At this point, add the water, sprinkle the garam maasala, cover the pot and let cook on low heat another 8-10 minutes till the potatoes are totally cooked.
Let sit covered for at least 1 hour before serving. Garnish with chopped cilantro and serve warm.
Notes-
Please avoid using starchy variety like russet potatoes here.
The cooking time depends on the quality and the size of cut of potatoes, you need to adjust.
You can substitute the whole spices with ready to use store bought ground spices.
Indian dalchini (cinnamon) is quite sharp in taste, if using the usual ones, you can go ahead and use the whole stick for a pronounced taste.
