Potatoes are undoubtedly one of the most versatile and beloved ingredients in many cuisines around the world. Potatoes are beloved for its versatility and adaptability for all kind of recipes. Potatoes can be paired with variety of flavours to create a unique culinary experience. You can replace almost anything with potato. They taste scrumptious prepared just about any way you choose. Whether roasted, fried, mashed or boiled, potatoes can be prepared in countless ways to suit any taste. In Indian kitchen you will find different variety of potato recipe.
Baby Potatoes in mango sauce is a delightful recipe that combines earthiness & starchy goodness of potatoes with the tanginess of mangoes. It is a perfect dish to savour during summer season when mangoes are in season. As we all enjoy mango as shake, smoothie, sharbat, lassi, so I thought why not mix it with the most versatile ingredient potatoes and spice it up. The sweetness of the mango puree and tanginess diced mango perfectly balances the spiciness of the green chili in the curry, making it an ideal dish for those who love to experiment with different flavours.
This dish is not only delicious but also packed with nutrients. Potatoes are good source of carbohydrates, vitamin C and potassium while mangoes are rich in vitamin A & C, antioxidants and dietary fibre. They also have anti-inflammatory properties and may help improve digestion.
Variations of Potatoes in Mango sauce:
Potato in mango sauce is a versatile dish that can be customized to suit your preferences. Here are a few variations to try:
- Potatoes in mango sauce is a vegetarian dish, but you can add some protein to make it more fulfilling. You can add cooked chickpeas, black beans or tofu or cooked chicken to the dish for added protein.
- If you are a spicy food lover you can make this recipe spicy by adding more hot peppers. This will give the dish a nice kick of heat.
- Potato in mango sauce is a great side dish but you can serve it as a main dish with rice.
Introducing Baby Potatoes in mango sauce recipe. This recipe is fusion of flavours that will tantalize your taste buds and leave your feeling satisfied.
- Step 1: The main star of the recipe is potato, I used baby potatoes. You can use any type of potato you got. Instead of deep frying the potatoes I boiled them and don’t forget to prick them with a knife or fork.
- Step 2: Heat some oil in a pan, add nigella seeds and fry for 1 minutes.
- Step 3: Now add onions and fry until translucent for 7-8 minutes. Then add green chili and fry for few more minutes.
- Step 4: Then add turmeric, ginger garlic paste and a splash of water and fry for few more minutes.
- Step 5: Then add mango puree and add water. Now add boiled potatoes, salt, sugar, nigella seed powder and diced mango, cover and cook for 7-8 minutes.
- Step 6: Once cooked add fresh cream and chopped coriander leaves to finish the dish. Enjoy with steamed rice or chapati.
Ingredients
- 500 gm Baby potatoes
- 2 tbsp Oil
- 1 tsp Nigella seeds
- 2 nos. onion, chopped
- 2 no. green chili, chopped
- 1 tsp turmeric
- 1 tbsp ginger garlic paste
- 100 gm mango puree of ripe mango
- 1 tbsp sugar
- 1 tbsp salt
- 1 tsp nigella seed powder
- 75 gm mango diced (ripe mango)
- 1 tbsp fresh cream
- 2 tbsp coriander, chopped
For Garnish:
- 1 tbsp fresh cream
- 2 tbsp coriander, chopped
Preparation
- Boil the baby potatoes and then prick each potato with knife or fork.
- Heat oil in a frying pan, add nigella seeds and fry for 1 minute.
- Now add chopped onion and fry for 7-8 minutes on medium heat then add chopped green chili and fry for 2 minutes.
- Now add turmeric and fry for 1 minute, then add ginger garlic paste and a splash of water and fry the masala for 3-4 minutes.
- Add mango puree and mix well and add water, now add boiled potatoes and then add salt, sugar and nigella seed powder & diced mango, mix properly, cover & cook for 7-8 minutes on low heat.
- After 8 minutes add 1 tbsp fresh cream and mix properly on lowest possible heat & add chopped coriander leaves.
- Turn off the heat and garnish with cream and coriander leaves. Now serve hot baby potatoes in mango sauce with steamed rice or chapati or even as a side dish.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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