Spicy and Tasty Baby Potatoes

By Masterchef Sanjeev Kapoor

From Sanjeev Kapoor's Kitchen

Cook: 40-50 mins

Method: Easy

Course:

Type: Indian

Key Ingredients:

Baby potatoes and spices

Baby potatoes cooked in delicious spices and condiments.

Short History: Potatoes are native to the Andes region of South America, specifically the area that includes the present day Peru-Bolivia and have been a staple of the indigenous people. Potatoes arrived in India along with the Portuguese sailors in the early 17th century..

What is Spicy and Tasty Baby Potatoes: Spicy and Tasty Baby Potatoes.

Top ways to prepare: For the Spicy and Tasty Baby Potatoes recipe, it is recommended to boil the potatoes first so that they soften. The next step to this is to saute them well with a fiery and robust Indian tempering so that each potato is evenly coated. If you wish to reduce the oil content in the Spicy and Tasty Baby Potatoes recipe, you can use air-fried or baked potatoes after parboiling them..

Cooking Tips: Pick quality and ripened Baby Potatoes. When boiling the potatoes, ensure they are firm and not over-boiled. Add salt while boiling the Baby Potatoes..

Serving Suggestion : The Spicy and Tasty Baby Potatoes go well with rotis, plain paranthas and even puris..

Ingredients

Baby Potatoes 30-40 nos
Oil 4-5 tbsps
red chilli powder 1 tsp
Salt as per taste
Curry leaves 1 cup
Medium sized onion 1 nos
dried red chillies 2 nos
Ginger garlic paste

Methods

In a pan, take oil and add the boiled Baby Potatoes.
To this add, red chilli powder and salt. Saute them till they turn a light golden brown with a slight crispy crust.
While they are sauteing, in another pan take some oil and add the curry leaves. Saute the curry leaves too.
In a blender jar, take chopped tomatoes. To this add the sauteed curry leaves and grind to a paste.
In the same saucepan, take 1-2 tbsps oil and when it heats, add the split skinless black gram, fenugreek seeds, asafoetida, mustard seeds and curry leaves. Let it splutter.
Now add chopped onion and stir. Saute till the onion tenderises.
Add ginger-garlic paste and stir.
Add the chopped dried red chillies.
Then add the tomato-curry leave paste.
Saute till the oil begins to leave the sides.
Add the sauteed Baby Potatoes and add some water.
Cover and cook on medium heat for 10-15 minutes.
Adjust water as per need.
Add a little tamarind pulp.
To make it more fiery, you may add red chilli powder.
Cook for another 5-7 minutes.
Serve hot with puris, chapatis or plain paranthas.