Dahi wale Aloo/Baby Potatoes in Yogurt Sauce

My husband comes from a hard core potato loving family and well, I am not a big fan.  I like potato in paratha,  pakoda etc but not in the curries where it's a main ingredient. So I keep experimenting and after trying this dish, now I am in love with potatoes too ;).

I have used baby potatoes (I have soft corner for them, you know? ), but you can very well use regular ones. I used marinade recipe from barbecue and then cooked curry in traditional way. No grinding,  no gravy making and use of everyday spices make this curry score some extra points. You can replace potatoes with paneer.

Serves 2
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients 10-12 baby potatoes
1 large onion
1/2 tsp cumin seeds
Pinch of asafetida
1/2 tsp kitchen king masala
1/4 tsp ginger paste
1/4 tsp garlic paste
2 tsp oil
Salt

For marinade,
1 cup thick yogurt
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp chaat masala
2 tbsp chopped cilantro
1 tbsp kasoori methi
Salt

Procedure
1. Pressure cook baby potatoes. Make sure not to overcook them
2. Meanwhile,  finely chop the onion
3. In a large bowl,  add all the spices to yogurt and whisk thoroughly
4. Peel the potatoes and prick them with fork. Add them to marinade and cover the bowl with plastic wrap. Keep it aside for about an hour
5. Heat oil in a large pan. Add cumin seeds.  When crackles,  add asafetida
6. Add ginger and garlic paste. Saute for about a minute
7. Add onions and saute them on low flame until they turn translucent
8. Add kitchen king masala and potatoes with yogurt marinade

9. Add salt and water as per desired consistency
10. Let it simmer for 5-10 minutes and serve hot with paratha/roti/rice/pulao