Slow-Cooked Baby Potatoes in a Rich, Dairy-Free Tomato Gravy
Managing an autoimmune disease through diet does not mean sacrificing the joy of eating or serving boring food to your guests. By understanding your triggers and mastering ingredient pairings, you can create vibrant, deeply satisfying meals that everyone at the table will love.
NOURISHING RECIPES
9/13/20264 min read
Looking for a cozy, comforting vegan side dish? These slow-cooked baby potatoes in a rich, dairy-free tomato gravy are the perfect addition to your gluten-free dinner rotation. The potatoes absorb all the deep, savory flavors as they simmer, making this dish an absolute must-try when served over hot rice or crusty gluten-free bread.
Serves: 2 to 3 as a side dish
Prep time: 10 minutes
Cooking time: 15 minutes
Dietary Style: Gluten free | Vegetarian | Dairy Free | Vegan
Why you will love this recipe?
Effortless Prep: Simple cutting and easy-to-manage ingredients make it incredibly simple to cook
Pantry Staple: No fancy ingredients required- just potatoes, oils and basic kitchen spices
Budget-Friendly: A highly affordable side dish that can feed a crowd without burning a hole in the pocket
Quick Cleanup: Since this is a one-pot cooking, there are minimal dishes to wash
THE INGREDIENTS
PREP THE POTATOES
1. 500 grams of baby potatoes (before peeled and washed)/
or cubed Yukon Gold potatoes
2. 4 tbs of olive oil (for cooking)
3. A pinch of turmeric powder
FLAVOUR THE OIL
4. A pinch of gluten free asafoetida (hing)
5. 2 bay leaves
6. 1 small stick of cinnamon (1 -1 ½ inch long)
7. 4 green cardamoms
8. 3 cloves
9. 1 whole dried red chilli (optional)
10. 1 tsp of cumin seeds
FOR THE GRAVY
11. ½ tsp of white peppercorns (optional)
12. ½ tsp of fennel seeds
13. 1 large tomato (approx. 133 grams)
14. 1 piece of ginger (approx. 16 grams)
15. 2 green chillies (optional)
16. 1 tbsp of Coconut curd (Check the label to ensure
it contains only coconut and water, and is certified gluten free)
17. ½ tsp of kashmiri red chilli powder (used to enhance colour with minimal heat)
18. ½ tsp of turmeric powder
19. Salt to taste
FOR GARNISH
20. A handful of finely chopped fresh coriander (cilantro)
THE PROCESS
1. Prep the potatoes: Peel the potatoes and rinse them thoroughly. Pat them completely dry with a clean towel. Rub the potatoes with salt and a pinch of turmeric. Then, let them rest for 5 minutes to absorb the flavours.
2. Infuse the oil: Heat the olive oil in a heavy-bottomed Indian wok (kadai) or deep, circular cooking pot. Once the oil is hot, add the bay leaves, dried red chili, asafoetida, cumin seeds, cinnamon, green cardamoms, and cloves. Let them sizzle until fragrant.
3. Sear the potatoes: Add the seasoned potatoes to the hot, infused oil. Fry them over very low heat until they turn a beautiful golden yellow. Don’t cover the cooking utensil with a lid at this point.
4. Simmer the gravy: While the potatoes cook, blend the tomato, ginger, fennel seeds, white peppercorns, and green chilies into a smooth paste. Pour this paste over the potatoes. Stir in the coconut curd, ½ teaspoon of turmeric, ½ teaspoon of red chili powder, and salt to taste. Cover and let the potatoes slow-cook in the gravy until the oil begins to separate and ooze out at the edges. Remove the died red chilli that was added while tempering the oil.
5. Finish and garnish: Taste and adjust the salt if needed. Garnish with a handful of finely chopped coriander and serve hot.
FAQS
DO I NEED TO POKE HOLES IN THE POTATOES WITH A FORK FOR BETTER FLAVOUR?
No, since these are baby potatoes the low-and-slow shimmering process will infuse the flavours perfectly to the core without any extra prep.
CAN I USE SKILLET OR SAUCE PAN INSTEAD OF A CIRCULAR COOKING POT?
Absolutely, you can use either provided they have a heavy bottom to ensure even heat distribution and prevent burning.
CAN I USE ONION AND GARLIC IN THIS RECIPE?
Of course you can. Thinly slice an onion and fry them along with the potatoes. For the garlic, blend 2 large or 3 small cloves directly into the gravy paste with the tomato and ginger.
HOW CAN I MAKE SURE THAT THE POTATOES ARE FAIRLY COOKED BUT STILL AL DENTE?
First, choose the right potato. Opt for firm, waxy varieties as they tend to retain the shape and texture best after cooking.
Insert a toothpick in a potato piece from time to time to check how far they are cooked. Once the potatoes are about 95% cooked turn off your stove immediately and cover the pot with a tight fitting lid. Allow the trapped steam to gently finish the remaining 5% of the cooking without over tendering the potatoes. Avoid using fork to taste them, as it can split the potatoes apart.
WILL THE DISH TASTE GOOD IF THE SPICES MENTIONED AS OPTIONAL ARE EXCLUDED?
Yes, absolutely! If you prefer a milder flavor profile or have a lower spice tolerance, you can comfortably omit the optional spices. The dish will still be incredibly flavorful, aromatic, and comforting without the extra heat.
