Thursday, April 7, 2016

SPICY INDIAN CURRY WITH BABY POTATOES - BABY POTATO ROASTED RECIPES

Potatoes are considered to be a comfort food when roasted, baked or mashed. It is  not a seasonal veg as it is harvested somewhere every month of an year. Potatoes are very popular food source but most of us eat it in the form of french fries or crispy chips. But when it is roasted, baked or mashed, it becomes a fine healthy food for both adults and kids.
Baby potatoes are a variety in potato family which is rich in various health benefits and is visually appealing when added to the curry. Here i made this roasted baby potato gravy as a side dish to chappathi which gives a fine combo. There are some recipes which i often try with normal potatoes. But this is quite different as i used baby potatoes in this gravy which gives an inviting texture to the whole dish. For sure, it gives a fine combo when served along with dosa, poori, chappathi and with hot rice. Try this recipe and do let me know the feedback. So lets see how to make baby potato roast / Indian spicy curry with baby potatoes.




INGREDIENTS 

Baby potatoes          - 12 nos
Onion                       - 3  onions, very finely chopped
Tomato                     - 2 nos, pureed or crushed with hands after slicing
Ginger garlic paste    - 1 tbsp
Green chili                - 1, slit
Coriander powder     - 1 tbsp
Turmeric powder       - 1 tsp
Kashmir chili powder - 2 tbsp (as it is kashmir chili powder, will be of less spice but fine color)
Garam masala powder  - 1 tsp
Fennel seed powder      - 1 tsp
Curry leaves                  - few
Coriander leaves chopped - as required for garnishing
Kasuri methi leaves crushed         - 1 tsp
Salt
Oil


PREPARATION


  • Cook the baby potatoes in enough salt water until done without peeling. When done, let it cool and peel the skin. 
  • Heat a pan with 1 tbsp of oil and toss the baby potatoes for few minutes until it changes its color. Set aside.
  • Meanwhile heat a wok with some oil and saute the finely  chopped onion till golden in a medium flame.
  • When done, add green chili, ginger garlic paste, fennel seed powder. Saute until raw smell goes off.
  • Then add pureed or crushed tomatoes to this gravy and cook until the oil floats on the top. It is the real consistency. 
  • When done, add coriander powder, chili powder, turmeric powder, garam masala powder and salt to this gravy. Combine well for 2 minutes in a medium flame  and add half a cup of warm water to the roast and let it cook for few minutes until thick gravy.
  • When done add the toasted baby potatoes to the gravy and cook until the oil separates. Garnish with methi leaves  crushed, curry leaves and chopped coriander.
  • Serve hot with chappathi / poori and hot steamed rice.
  • Enjoy.




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