Wednesday 26 August 2015

Masala Baby Potato

During our childhood, ‘Sunday special Lunch' menu often had onion sambar with potato poriyal, and this combo was very popular. Potato has the unique status of all time popular vegetable among children and adults alike. Nonetheless, ‘baby potatoes’ have always kindled our curiosity, and thus have a superior status in the menu. You can make simple fry with baby potatoes using the routine “potato fry” recipe. Alternatively, you can make it spicy by adding special masala mixture to it. This ‘masala baby potato’ goes well with roti or chapatti and dhal. Let see how to make this dry curry.

Baby potatoes (சின்ன உருளைக்கிழங்கு) – 500 Gms
Onion – large, 2 no, thinly sliced
Cooking oil – 3 tablespoons
White sesame seeds (வெள்ளை  எள்) – 2 teaspoons
Turmeric powder – ½ teaspoon
Coriander powder – 2 teaspoons
Cumin powder – ¾ teaspoon
Kashmiri chili powder – ¾-1 teaspoon (adjust to taste)
Garam masala powder – 1 teaspoon
Salt – to taste
Curry leaves – a few

Method: Wash and cook baby potatoes in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, remove from the cooker and run through cold water. Peel them and keep aside. In a bowl mix together turmeric powder, coriander powder, cumin powder, Kashmiri chili powder and salt. Add the potatoes and mix well so that the potatoes are coated well with the masala mix. Allow it to stand for 15-20 minutes.
Baby potatoes coated with masala mixture
Heat oil in a kadai; add white sesame seeds and sauté till they start to crackle. Add slice onions and fry till they start to brown. Add the potatoes coated with masala and shallow fry on low flame, turning the contents every now and then till the potatoes turn golden brown in color.  At this stage sprinkle garam masala powder and mix with the potatoes. Allow to simmer for a minute, and then switch off the stove. Garnish with curry leaves. Your ‘masala baby potato’ is ready. Serve hot with rice or chapatti and dhal.

Masala Baby Potato
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