Thursday, 20 February 2014

Roated baby potatoes with spices




  • 500 Grams baby potatoes
  • 1/4 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Salt
  • 1 Cup water
  • 1 Tablespoon Vegetable Oil
  • 1 Teaspoon Coriander Powder
  • 1/2 Teaspoon Red Chilli Powder
  • 1/4 Teaspoon Turmeric powder
  • 1/4 Teaspoon Garam Masala (optional)
  • 1/4 Teaspoon or lesser Cumin Powder
  • a pinch of Hing
  • salt as required


  • 1/2 Teaspoon Mustard Seeds
  • 1/4 Teaspoon Jeera Seeds
  • 1/4  Teaspoon Urad Dal
  • 1/4 Teaspoon Channa dal
  • 1/4 Teaspoon Fennel Seeds
  • 4 to 5 curry Leaves (optional)


1. Wash potatoes and Pressure cook the potatoes with 1 cup water, 1/4 Teaspoon turmeric powder and salt as required for 3 to 4 whistles. Alternatively you can cook the potatoes in a pot also along with salt and turmeric powder, water
2. When the potatoes are cooled enough to handle, Peel and remove the skin
3. Cut each boiled baby potato into two. If the potato is little bigger, cut them into quarters
4. In a heavy bottomed non stick pan, add oil. When the oil is hot add the seasoning one after another. Let the mustard seeds pop
5. Reduce the flame to sim or lowest heat setting. Add coriander , red chilli, turmeric, cumin, gram masala powder, hing and salt. You can take the pan off the heat , add the masala powders and return the pan to heat. This way you wont burn the masala powder in hot oil
6. Immediately add chopped potatoes. Mix everything together so that each potato is covered with spices
7. Leave them in the pan at lowest heat setting/ Sim for 10 to 15 min stirring every 1 min
8. Adjust salt if required
9. Switch of flame when the potatoes are roasted and has nice golden crust
10. Serve as accompaniment with steamed rice and rasam


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