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Baby Potato Fry


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Baby Potatoes are house favorites because of their thinner skin and sweeter flesh. And these when cooked with Indian flavors are just too delicious to resist. They pair along very well with any rice dish. A secret tip when cooking dry fry veggies: Mix the curries and salt with a little water and coat the veggies; Then add them to the pan and saute well. This ensures that the masalas are evenly coated on the veggies.

Baby Potatoes - 1/2 Pound
Red Chilli Powder/Paprika - 1 teaspoon ( ). Alter this to taste.
Coriander Powder - 1 teaspoon
Turmeric Powder - little
Garlic 3 pods
Aniseed  - little for seasoning
Curry leaves - for seasoning
Salt - to taste


Thinly slice the baby potatoes. In a mixing bowl, add the chilli powder, coriander powder, turmeric powder, salt and a few tablespoons of water and mix well. To this paste add the sliced baby potatoes and mix well.

In a frying pan, add oil and when the oil is heated enough add aniseed and the curry leaves. Let it saute for a couple of seconds and then add the marinated potatoes. Saute for a few minutes. To this add some crushed garlic and close the lid and let it cook for about 10 minutes in low flame.

Now the potatoes  should be almost done. Increase the flame and saute in hing flame for about 2 minutes.  The potatoes should be well roasted and ready to serve!

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