Baby Potato Fry | Spicy Baby Potato Fry (VIDEO)
Pressure Cooker Chicken Biryani | One Pot Chicken Biryani (VIDEO)
June 7, 2020
Smoked Chicken Tandoori without Oven | Charcoal Chicken (VIDEO)
June 13, 2020
Potatoes are everyone’s favourite. They go well with any dish. We can make fritters, paratha, biryani, curry, fry, etc using potatoes. I have used baby potatoes, but you can follow the same recipe with regular potatoes too.
I usually get attracted to the mini version. So, every time when I see baby potatoes, I just grab them even if I don’t have any planned dish to make. This bunch was sitting in my fridge for a week so thought I will make a video so this must be useful for the people who have not tried this recipe before. This is a very simple recipe which goes well with sambar-rice, rasam rice, curd rice or roti.
I have shown the simple version, but you can also add onions while adding curry leaves.
Tips to make perfect spicy baby potatoes:
- Choose small size potatoes. If the potatoes are little big, then cut them into halves.
- Prick the cooked potatoes with a fork so that the masalas will enter inside and gives a better taste.
- You can add some onions while adding the curry leaves, but this is a simple version.
- I have added Kashmiri chilli powder for good colour, you can use any chilli powder.
- Keep the flame in low while adding the spice powder to avoid burning.
- I like to add spice powders in the oil before adding the cooked potatoes because it helps to coat the potatoes well with the masalas.
Check out the video recipe here:
Here is the detailed recipe:
Take 450 gms of baby potatoes in a pressure cooker along with 1 ½ cup water and cook for 2 whistles. Allow the pressure to release on its own and open the cooker. Remove the skin from the cooked potatoes and keep it aside.
Take 5 tbsp oil in a kadai or pan, add mustard seeds and allow it to crackle.
Then add ½ tsp cumin seeds and add a handful of curry leaves and give it a quick mix.
Now keep the flame in low, add salt, 1 tbsp chilli powder, 1 tsp turmeric powder.
Then add 1 tsp cumin powder and 1 tsp hing and mix well in the oil.
Once the spice powders are mixed well in the oil. Now add the cooked and peeled potatoes and mix well in the oil.
Now keep the flame in medium and cook the potatoes for 8 to 10 minutes. Once the potatoes are crispy outside, switch off the flame.
Serve spicy baby potatoes with curd rice, rasam rice or sambar rice.
You may also like:
Bitter Gourd Chips
Kurkuri Bhindi
Masala Makhana
Baby potatoes cooked with simple Indian spices and served with sambar rice, rasam rice or curd rice
Ingredients
- 450 gms of Baby Potatoes
- 1 tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 2 sprigs Curry Leaves
- 1 tsp Hing/Asafoetida
- 1 tbsp Chilli Powder
- 1 tsp Turmeric
- 1tsp Cumin Powder
- Salt, to taste
- Oil for frying
Method
- 1. Take 450 gms of baby potatoes in a pressure cooker along with 1 ½ cup water and cook for 2 whistles.
- 2. Allow the pressure to release on its own and open the cooker.
- 3. Remove the skin from the cooked potatoes and keep it aside.
- 4. Take 5 tbsp oil in a kadai or pan, add mustard seeds and allow it to crackle.
- 5. Then add ½ tsp cumin seeds and add a handful of curry leaves and give it a quick mix.
- 6. Now keep the flame in low, add salt, 1 tbsp chilli powder, 1 tsp turmeric, 1 tsp cumin powder and 1 tsp hing and mix well in the oil.
- 7. Now add the cooked and peeled potatoes and mix well in the oil.
- 8. Now keep the flame in medium and cook the potatoes for 8 to 10 minutes.
- 9. Once the potatoes are crispy outside, switch off the flame.
- 10. Serve spicy baby potatoes with curd rice, rasam rice or sambar rice.
Notes
1. Choose small size potatoes. If the potatoes are little big, then cut them into halves.
2. Prick the cooked potatoes with a fork so that the masalas will enter inside and gives a better taste.
3. You can add some onions while adding the curry leaves, but this is a simple version.
4. I have added Kashmiri chilli powder for good colour, you can use any chilli powder.
5. Keep the flame in low while adding the spice powder to avoid burning.
6. I like to add spice powders in the oil before adding the cooked potatoes because it helps to coat the potatoes well with the masalas.
