Spicy and Tasty Baby Potatoes Recipe
Here’s a delicious recipe for Spicy and Tasty Baby Potatoes
prep time:
Cook time: 40-50 mins
Difficulty Level: Easy
Course:
Cuisine: Indian
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Ingredients:
500 g baby potatoes (washed and boiled until just tender)
2 tbsp vegetable oil (or ghee)
1 tsp cumin seeds
1 medium onion, finely chopped
2 medium tomatoes, finely chopped (or ½ cup tomato puree)
2–3 garlic cloves, minced
1-inch piece of ginger, grated
2 green chilies, slit (adjust to taste)
1 tsp turmeric powder
1 tsp red chili powder (adjust to spice level)
1½ tsp coriander powder
1 tsp garam masala
½ tsp cumin powder
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Juice of ½ lemon
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Instructions:
1. Prepare the potatoes:
Boil the baby potatoes until they are fork-tender, then peel them (if desired) and prick them lightly with a fork to help them absorb the spices better.
2. Fry the potatoes:
Heat 1 tablespoon of oil in a pan and lightly sauté the potatoes until they are golden and crispy. Remove and set aside.
3. Make the masala base:
In the same pan, add another tablespoon of oil.
Add cumin seeds and let them splutter.
Add onions and sauté until golden brown.
Stir in ginger, garlic, and green chilies; cook for 1-2 minutes until fragrant.
Add chopped tomatoes and cook until soft and the oil starts separating.
4. Spice it up:
Add turmeric, red chili powder, coriander powder, and cumin powder. Stir well and cook for 1-2 minutes.
5. Coat the potatoes:
Add the fried baby potatoes to the masala. Mix gently so the potatoes are coated well.
Sprinkle garam masala and adjust salt. Cook for 5-7 minutes on low heat so the flavors blend in.
6. Finish:
Turn off the heat, squeeze lemon juice, and garnish with fresh coriander.
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Serving suggestion:
Serve hot as a side dish with roti, naan, or rice. It also works great as a party snack or starter.