Baby potato curry

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

Small potatoes cooked with southern Indian spices!

Ingredients

• Baby potatoes- 500 grams (boiled and peeled)
• Whole dry red chilli-4
• Urad dal (split black gram-skinless/lentils) – 1 tbsp
• Black peppercorn- 1 tbsp
• Mustard seeds-1/2 tsp
• Curry leaves- about 4-5 leaves (roughly chopped)
• Salt according to taste
• Coriander seeds – 1 tsp
• Asafetida powder- dash of it
• Small onions/shallots- 10-15
• Cooking oil (generous dose)

Instructions

1. Dry roast the red chilies, lentils, black peppercorn & coriander seeds.
2. Allow them to cool & grind them to a fine powder.
3. In a frying pan add oil and once hot add dash of asafetida powder.
4. Add mustard seeds and allow them to crackle.
5. Add curry leaves and shallots, saute them till golden brown.
6. Stir in the potatoes and adjust salt according to taste.
7. Add the spice powder and cook the potatoes on a low flame for 5 minutes.
8. Potatoes get a lovely brown color with the spices- Remove from flame and serve!

Notes

Curry leaves are used extensively in southern Indian cooking and added for seasoning.

Published @ Honest Cooking -http://honestcooking.com/2011/10/26/baby-potato-curry/

Aloo fry

One thing is for sure- Potato dishes are popular in every corner of this earth. That is one vegetable which is a hit with everyone. Imagine a lazy saturday afternoon with a dish that is smeared with spices and has been fried to a perfection with corriander leaves... here we go with Aloo (potato) fry dish- Requires minimal effort with maximized guarantee of satisfaction :)

  

Ingredients-

• Potoatoes (1/2 Kilo)
• Cumin seeds
• Green chillies (2) chopped finely
• Paprika powder (3/4 tsp) 
• Corriander powder (3/4 tsp)
• Salt (according to taste)
• Chat masala/garam masala/tandoori masala (1/2 tsp) - I used tandoori masala for my dish, but you can also use chat masala or garam masala or avoid using any masala altogether.
• Chopped corriander leaves

Preparation-

Boil potatoes and peel the skin. Cut them in cubes. In a wok, add oil (liberal dose) and as it gets hot put in the cumin seeds. As the cumin seeds start sputtering, put the chopped green chillies, boiled potatoes and give it a good toss. Let's shake this up with our spices- add paprika powder, corriander powder, tandoori masala/garam masala and salt. Pour some oil and allow the potatoes to fry with the masala. Just ensure potatoes don't stick to the bottom and keep tossing the potatoes so that it turns golden brown. Leave the potatoes to fry on a low flame for around 15 minutes. Finishing touch is our corriander leaves- sprinkle and enjoy! Makes a great starter :)