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Photo of Masala Baby Potatoes by Aish Das-Padihari at BetterButter
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Masala Baby Potatoes

Jun-16-2016
Aish Das-Padihari
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Indian
  • Breakfast and Brunch

Ingredients Serving: 4

  1. 12-15 baby potatoes
  2. 1/2 cup yoghurt
  3. A pinch of Asafetida powder
  4. 4 tbsp olive oil
  5. 1/4 tsp turmeric
  6. salt to season, small bunch of coriander leaves, chopped
  7. 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

  1. Wash all the baby potatoes and parboil them in a large pan of water.
  2. Prick each potatoes lightly with a fork. This step is important.
  3. 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.
  4. Add rest of the oil to the pan.
  5. Add the ground masala powder, turmeric and asafoetida and saute until fragrant.
  6. Add the yogurt and salt and saute for few more minutes in low heat
  7. 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.
  8. Throw in the coriander leaves and add a juice of 1 lemon before serving.

Reviews (5)  

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Meenakshi Pal
Sep-05-2017
Meenakshi Pal   Sep-05-2017

Yummy

Geeta Shivshankar
Nov-08-2016
Geeta Shivshankar   Nov-08-2016

looks n sounds yummy....will try

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