Chhoto Alur Dom / Baby Potato Curry, sans onion and garlic

Baby Potatoes - 1 lb
Frozen peas - 1/2 cup
Peanut Oil - 3 tbsp
Cumin Seeds - 1 tsp
Dried whole red chili - 3
Bay leaf - 1
Ginger - 2 inch, about 1 tbsp ginger paste
Tomatoes - 2
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Salt
Turbinado Sugar - 1/2 tsp
Water - 3 cups

Scrub and wash the baby potatoes and dry them well. Pierce all over with a fork. Heat a tbsp of oil in a skillet and add the potatoes. Sprinkle a pinch of turmeric and salt. Mix well and cover and cook the potatoes for around 5 minutes (stirring frequently) till they are half cooked. Remove and keep aside.

In the same pan, add remaining 2 tbsp oil. Add the cumin seeds, bay leaf and dried red chili. Saute for a few seconds.

Now reduce the heat and add the ginger paste. Cut the tomatoes into half. Grate in a hand grater with the cut side down. Discard the peel. Add the grated tomato, turmeric, red chili powder, cumin coriander powder and mix well. Saute for around 5 minutes till the masala is all cooked and oil oozes out.

Now add the half cooked baby potatoes, frozen peas, salt, sugar and 3 cups of water. Bring it to boil and cover and simmer till the potatoes are very soft and the gravy has reached the desired consistency.

Serve with whole grain paratha or steamed brown rice.