BM #114 Week 2 Day 1 - 

This week I shall be showcasing some gravy curries which work well with any flatbread Roti/Paratha or Naan.
These gravies have also been popular with my kids. 

I have air fried the baby potatoes for this recipe and my kids were interested in those and weren't too keen on waiting for the gravy to dunk these in. So I had to make another batch of these air fried potatoes for the gravy. 

Trust me, when they tasted the gravy along with the potatoes, they were wearing bright smiles and I didn't hear complaints when I served it both for lunch and dinner :).

Recipe Source Newspaper cutting
Ingredients - 

Baby Potatoes 15-20
Yogurt 1 cup
Onions finely chopped 1/2 cup
Ginger-Garlic Paste 2 tsp
Kasuri Methi 1 tsp
Salt, Turmeric, Sugar and Red Chili Powder as needed
Cooking Oil 2 Tbsp (Divided Use)
Bay leaf 1 
Coriander leaves, finely chopped for garnish
Spice Powder -
Coriander Seeds 1 Tbsp
Cumin Seeds 1/2 tsp
Cloves 3-4
Cinnamon 1 inch piece
Cardamom 1
Cashews 5-6
Almonds 5-6 (I used 1 Tbsp of Almond Flour)

Method Of Preparation -

Wash the baby potatoes and parboil them in boiling water until they are 90% cooked through. Remove from heat, drain the water and transfer into a mixing bowl.

Spray about 2 teaspoons of oil onto the baby potatoes so that every potato is coated with oil. Poke each of the potatoes with a fork. Sprinkle some salt and turmeric.

Toss them into an air fryer and let them toast well for about 15-17 minutes. (Each air fryer is different so keep an eye on them and toss them every 5 minutes). These potatoes can be pan fried or baked in the oven or even deep fried. Set them aside.

Grind the spice mix in a blender into a fine powder and set aside.

In a heated pan, add oil, bay leaf and ginger-garlic paste. Saute for a few seconds and add the onions.

Saute the onions until golden brown. Sprinkle the spice powder, yogurt, salt, red chili powder and mix well.

Let the yogurt mixture cook well. Make sure it is mixed continuously to avoid curdling.

After the oil floats and the mixture comes together, add the fried aloo, sugar, kasuri methi and about a cup of water.

Let it come to a rolling boil, adjust the flavor and the consistency. Remove from heat and garnish with chopped coriander leaves.

Serve with roti/naan for a filling meal. 


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#114

Preparation Time 45 minutes
Serves 7-8
Posted by Harini R on Friday, July 10, 2020


  1. sushma Says:
  2. Beautifully done.... I just love this gravy curry.

  3. I deep fry the potatoes and now wondering why haven't I ever used the airfryer! I make Dum aaloo very often and the recipe is very different . Let me try this recipe next time, sounds so delicious .

  4. Rafeeda AR Says:
  5. I totally love the idea of air frying the potatoes! The dum aloo looks and sounds so delicious. No wonder why the kids loved it...

  6. Srivalli Says:
  7. That's one fantastic gravy harini, love the fact that you have made a healthy version!

  8. Suma Gandlur Says:
  9. I love that air frying idea. The curry, in fact the whole platter looks so inviting that no wonder your family had loved it for both the meals.

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