Monday, June 4, 2018



In general you will find that most people like potatoes. Some, like me, not only like potatoes but indeed have a special partiality towards the baby potatoes. I find that baby potatoes add to the visual appeal of the dish. You may also like to read this article on "10 reasons to eat Baby Potatoes." 

Not surprisingly, therefore, you will find elsewhere in this blog several dishes, that call for the use of baby potatoes but are so different from each other,  like Minty Baby Potatoes, Schezwan Potatoes, and Baby Potato Biryani.

  • Baby Potatoes, 500 grams
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Green Chillies, chopped, 2-3 
  • Onion, finely chopped, 1
  • Ginger Garlic Paste, 1 tsp
  • Tomato, finely chopped, 1
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tsp
  • Gram Flour (Besan),  1 tbsp 
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander Leaves, finely chopped, 1 tbsp

Wash the baby potatoes thoroughly, place them in a pressure cooker with adequate water, add a little salt and cook them for 2-3 whistles. Make sure the baby potatoes are firm when cooked and don't get overcooked.
Once the cooker cools, remove the boiled baby potatoes, peel them and keep aside.
 Heat oil in a thick bottomed kadhai and when it gets hot, on medium heat add the mustard seeds. When they splutter, add the cumin seeds and when they sizzle add the chopped green chillies and onions
Saute till the onion becomes translucent
To this add the ginger garlic paste and saute till the raw smell goes 
Next add the chopped tomato and cook till they become mushy 
Add the spice powders (turmeric powder, chilli powder, and coriander powder) and mix well
Now add the boiled and peeled baby potatoes and salt to taste
Mix thoroughly and cook for a few minutes so that the baby potatoes get well coated and absorb the spice masala
Next, sprinkle the gram flour and mix well 
Cook on medium flame stirring from time to time for about 10 minutes or till the baby potatoes get roasted
Lastly, garnish with the finely chopped coriander leaves
Serve hot with as a side dish

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