November 21, 2008

Spicy Baby Potatoes | Roasted Baby Potatoes Recipe

This spicy potato masala recipe has been totally and completely flicked from my sister's blog. I didn't have curry leaves in the house and mine didn't come quite as delicious-looking as hers, especially the gravy, but both TH and I licked the bowl clean. The simplicity of this spicy baby potatoes recipe makes me wonder why I've never tried this version before.

Spicy Baby Potatoes | Roasted Baby Potatoes Recipe
If you love Indian baby potato recipes, then do check out my Banarasi dum aloo recipe, this aloo capsicum pulao, and my favourite Indian potato fry recipe that goes really well with curd rice.

Spicy Roasted Baby Potatoes Recipe
Serves 2

Baby potatoes / new potatoes – 15 nos
Onions - 2 medium sized ones, chopped
Garlic paste - 1 tsp (or 4 pods, minced)
Sambar powder - 2 tbsp (or 2 tsp coriander powder, 1 tsp jeera, 1/8 tsp fenugreek seeds, 2 tsp red chilli powder)
Turmeric powder - a pinch
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Oil - 1 tbsp
Salt - to taste

How to Make Roasted Baby Potatoes

1. Wash the potatoes. Pressure cook for 3 whistles (or put in a heavy-bottomed pan with sufficient water and let cook on a medium fire). Cool, peel and set aside.

2. Add sambar powder, salt and turmeric to the potatoes with very little water and leave to marinate for half hour.

3. Heat oil and temper mustard seeds. Fry the urad dal next until golden brown and then add the onions and garlic. Fry well till the onions turn a dark brown (I like mine just short of burnt so that's how I made it).

4. Add the curry leaves and the potatoes. Add about 4 tbsp water and toss well.

5. Cook open for about 25 mins until the potatoes look yummy and you can't wait a single second longer to serve it already!

Serve hot with rice and curry of choice. Goes weil with coconut based gravies, like kaalan.