Baby potatoes, who does not like these cuties, whenever I see them, I grab a pack of them. They take the ordinary potato dish to the next level, just by their looks, may take a little time in peeling but at the end, it's all worth it. This time, I got these mini baby ones and initially wanted to do 'dum aloo' but instead settled for this simple fry, flavored with lots of cumin and coriander. It tasted really good and goes equally well with rice or rotis..
Need To Have
- Baby Potatoes - approximately 2 cups
- Onion - 1 big
- Green Chillies - 2
- Ginger - 1 tablespoon grated
- Asafoetida - 1/4 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Chilli Powder - 1/2 teaspoon
- Coriander Powder - 1 teaspoon
- Roasted Cumin Powder - 1 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Chopped Coriander - 1/2 cup
Pressure cook the potatoes with little salt and peel them. Heat oil, add the mustard and cumin seeds, once they stop spluttering, add the asafoetida, green chillies, ginger and onions, saute it till the onions turn transparent.
Now add the potatoes, salt, turmeric, chilli and coriander powder, mix well and keep frying for about 10 mins on low heat till the raw smell of the chilli powder go and the potatoes look roasted. Finally, add the roasted cumin powder and the chopped coriander, mix everything for a minute or two and serve it warm with rotis or rice.
Sending it to Erivum Puliyum for the EP Series - Herbs & Spices event,
to Sumee's Culinary Bites for the Bon Vivant event,
to Sara's Corner for the Women's Day Celebration event,
to Shama's Easy2cook Recipes for Sara's Cooking With Love - Granddad Series event,
to Foodelicious for the Only South Indian event,
to Srav's Cooking Concepts for the Vegan Diet - Only Plant Based event and to
to Cuisine Delights for the Spotlight - Colorful Holi event.
You can reduce the chilli powder and add some pepper powder, will give it a nice flavor.
You can also roast it with the skin.