Baby potatoes are available throughout the year now a days. Not just kids even elders love it. Not just fry but a lot of dishes can be made using baby potatoes. I have attempted to make baby potato kuruma in egg kuruma style. 

The speciality of this kuruma is the ground coriander paste. The more it is used the taste is enhanced more. 

Baby Potato - 250 gms 

Oninon - 2

Tomato - 2

Garam Masala Powder - 1 tsp

Ginger garlic paste - 1 tsp

Red chilly powder - 1 tsp

Coriander leaves - 1 cup

Coconut milk - 1/2 cup

Clove - 3 nos

Bay leaf - 1 no

Cinnamon stics - 2 nos

Saunf - 1 tsp

Salt to taste

Oil - 4 tbsp

Boil and peel the baby potatoes. Grind the coriander leaves to a fine paste with very little water. In a hard bottom pan heat oil add cinnamon sticks, bay leaf, cloves and saunf. Add finely chopped onion and saute till it turns golden brown. Add the ginger garlic paste ground coriander paste, garam masala powder, red chilly powder and saute it till the oil starts seeping out. Add finely chopped tomato (I always prefer tomato puree). Mix well. Add coconut milk and salt and boil it in medium flame. When it starts boiling add the boiled baby potatoes, cover and cook for 10 mins. 

Makes a very good side dish for any kind of biriyani. 

Await for OPOS method of the same.