Hands down, potatoes are versatile and can be cooked with different spices to match your palette. I normally, do a stir fry with paprika powder and a touch of cumin seeds and it really tastes gorgeous with roti/rice. This time around, I decided to do a stir fry with southern Indian spices and notched up the heat a bit. Result? The baby potatoes just explode into your mouth with the gorgeous spices giving an inherent taste. Highlight of this dish? Black peppercorns! Yes, the subtle heat it generates is just wonderful and works great with the potatoes. Cooking the dish is very easy but the initial preparation is labour intensive- especially, when you have to peel the skin from 500 grams of small potatoes and shallots. Trust me, it’s worth the effort! Go on indulge in this flavorful journey where potatoes are cooked with roasted spice mix and you can vary the spice level according to your choice.
Baby potato fry
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Experience the burst of flavors with these baby potatoes cooked in a fragrant southern Indian spice mix, featuring the subtle heat of black peppercorns.
Ingredients
- 500 grams baby potatoes, boiled and peeled
- 4 whole dry red chilies
- 1 tablespoon urad dal (split black gram, skinless)
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1/2 teaspoon mustard seeds
- 4-5 curry leaves
- 1/4 teaspoon asafetida powder
- 2 tablespoons oil
- Salt, to taste
Instructions
- Dry roast the whole dry red chilies, urad dal, black peppercorns, and coriander seeds in a pan over medium heat until they are fragrant and slightly browned. This should take about 3-4 minutes. Allow them to cool completely.
- Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
- In a large frying pan, heat the oil over medium heat. Once the oil is hot, add a dash of asafetida powder and mustard seeds.
- When the mustard seeds begin to crackle, add the curry leaves and stir for a few seconds until fragrant.
- Add the boiled and peeled baby potatoes to the pan. Stir well to coat the potatoes with the spices.
- Sprinkle the ground spice mix over the potatoes and add salt to taste. Stir well to ensure the potatoes are evenly coated with the spice mix.
- Cook the potatoes for about 5-7 minutes, stirring occasionally, until they are well roasted and the spices are fully absorbed.
- Serve hot with roti or rice.
Notes
Curry leaves are a staple in southern Indian cooking and add a unique flavor to the dish. Adjust the number of red chilies to control the heat level. This dish pairs well with roti or rice. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2
- Sodium: 300
- Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 0
happy shout-out to these beauties !!!