Spicy Baby Potatoes Recipe
Delicious to eat and easy to make. serve this delicious Spicy Baby Potatoes along with Phulkas and Panchmel Dal for a weekday lunch or dinner. You can also serve them as appetisers.
Who doesn't like potatoes? I love potatoes in all forms. This is one such humble root that mixes with everything and adapt it's flavor. Those days when you have nothing in your fridge, there comes the potato as rescue.
Baby potatoes are one cute looking thing, which I find most fun to cook. If it's roasted or grilled or pan fried or curries, baby potatoes are loved in every possible way.
Serve Spicy Baby Potatoes along with Phulkas and Panchmel Dal for a weekday lunch or dinner.
If you like this recipe, you can also try other Potato recipes such as
10 M
30 M
40 M
4 Servings
Ingredients
- 12 Baby Potatoes
- Cooking oil , as required
- 1 Dry red chilli
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves , optional
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
- 1 teaspoon Lemon juice
- 3 tablespoons Coriander (Dhania) Leaves , chopped
How to make Spicy Baby Potatoes Recipe
To begin making the Spicy Baby Potatoes recipe, pressure cook the baby potatoes and keep aside to cool. Peel off the skin and collect the boiled potatoes in a bowl.
Heat oil in a wok/kadhai and add dry red chilies, curry leaves, cumin and let them crackle.
Now add all the spices (coriander powder, red chili powder, amchur, cumin powder, garam masala powder and turmeric). Saute it for few seconds, don't burn it.
Add the baby potatoes and mix well with the spice mix. Fry for 6-7 minutes in medium flames till everything incorporates well and the flavors gets along with the potatoes.
Adjust salt as per your taste and add some lemon juice and mix again.
Turn off the heat, add lot of chopped coriander and give a quick stir. Serve Spicy Baby Potatoes along with Phulkas and Panchmel Dal for a weekday lunch or dinner.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
