Name: Baby Potatoes with a Garlic-Red Chile Sauce
Yield: Serves 6
Cuisine: India
Ingredients: 2 fresh or dried bay leaves; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika; 2 or 3 red Thai or cayenne chiles, to taste, stems removed (see Tips); ½ teaspoon fennel seeds; ½ teaspoon cumin seeds; 2 tablespoons mustard oil or canola oil; ½ teaspoon nigella seeds; ½ teaspoon bishop’s weed; or ¼ teaspoon dried thyme mixed with ¼ teaspoon fresh ground black pepper; ½ teaspoon ground turmeric; 1¼ pounds baby new potatoes, scrubbed clean (do not peel); 10 medium-size cloves garlic; 10 to 12 medium-size to large fresh curry leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Bhavesh Kumar Thapa spent his childhood days in the Darjeeling district, near Siligury, the commercial capital of the area that comprises northern West Bengal, Sikkim, Bhutan, Nepal, and Bangladesh. The pristine weather in these rolling hills, covered with tea plantations, was a beacon of respite for the British when they ruled India, and the cluster of resort cities proved perfect getaways from the oppressive summer heat that scorched the rest of India. Now Bhavesh, with his wife, Shalini,