Baby potatoes slow-cooked in a vibrant red gravy made with DC Red Chilli Powder. Rich, aromatic and beautifully colored.
Prick baby potatoes with a fork. Boil until just tender. Shallow-fry until the skin turns golden.
Heat oil, add whole spices and let crackle. Add onions and cook until deep golden (5 mins).
Add ginger paste and cook 1 minute. Add Red Chilli Powder, turmeric, and coriander powder. Stir 30 seconds.
Add tomato puree and cook until oil separates (5-6 mins).
Reduce heat. Add yogurt, stirring constantly. Cook for 2 minutes.
Add fried potatoes and 0.5 cup water. Cover and cook on low heat for 12-15 mins.
Adjust salt. Garnish with fresh coriander and serve hot with rice or naan.
More dishes that showcase the bold flavours of DC Red Chilli Powder.
Crispy paneer cubes tossed in a bold, tangy sauce loaded with DC Red Chilli Powder, capsicum, and fresh spring onions. A fiery Indo-Chinese favourite.
