Name: Masala Baby Potatoes recipe by Aish Das-Padihari at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 12-15 baby potatoes; 1/2 cup Yoghurt; A pinch of Asafetida powder; 4 tbsp Olive oil; 1/4 tsp Turmeric; salt to season, small bunch of coriander leaves, chopped; For the Dry Masala - a handful of peanuts, 1 tsp cumin seeds, 1 tsp black peppercorn, 1 tsp poppy seeds, 3/4 green chilies- chopped, 1 tsp coriander powder, , 2 dry red chilies,

ABOUT Masala Baby Potatoes RECIPE

Anything to do with potatoes, are comfort food for me and seriously, who does not like potatoes!! They go with everything from eggs to meat to soups and you can have them any way you want – mashed, roasted, fried, or stewed. I know, they are a little carb rich, but then, we really don’t have to finish off a full bag of potatoes on one go, right? I did some research to know more about potatoes and this is what I found – they are packed with various nutrients such as carotenoids, flavonoids and caffeic acid which help prevent cell damage, help in digestion, heart health, blood pressure and even cancer prevention. Woo Hoo! I cook with potatoes a lot and we eat potatoes almost everyday for dinner. No kidding!. This is one recipe, which is beyond easy and simple to make. It doesn’t need any onion, ginger or garlic nor any fancy creamy stuff. Sometimes, I serve them with roti or steamed rice and sometimes we just eat as an appetizer.

Ingredients Serving: 4

12-15 baby potatoes
1/2 cup Yoghurt
A pinch of Asafetida powder
4 tbsp Olive oil
1/4 tsp Turmeric
salt to season, small bunch of coriander leaves, chopped
For the Dry Masala - a handful of peanuts, 1 tsp cumin seeds, 1 tsp black peppercorn, 1 tsp poppy seeds, 3/4 green chilies- chopped, 1 tsp coriander powder, , 2 dry red chilies,

Instructions

Wash all the baby potatoes and parboil them in a large pan of water.
Prick each potatoes lightly with a fork. This step is important.
Heat 1 tbsp oil in a pan and fry the potatoes with 1 tsp of turmeric and salt. Fry for few minutes until you get that golden red color. Transfer the potatoes to another pan.
Add rest of the oil to the pan.
Add the ground masala powder, turmeric and asafoetida and saute until fragrant.
Add the yogurt and salt and saute for few more minutes in low heat
Add the potatoes and stir fry for few more minutes until the potatoes are well coated with spices. Lower the heat and cover the potatoes. This process will let the potatoes to absorb all the flavors.
Throw in the coriander leaves and add a juice of 1 lemon before serving.

Similar Recipes