Baby Potato fry
INGREDIENTS:
250 grams baby potatoes, boiled and peeled
1 tbsp cold processed sesame oil or any oil
½ tsp mustard seeds
½ tsp cumin seeds
¼ cup sliced pearl onions/shallots or chopped onions,
8 to 9 pearl onions or 1 small onion
6 to 7 curry leaves
A pinch of asafoetida
¼ tsp turmeric powder
¼ tsp red chili powder, add as required, for a spicy
taste add ½ tsp
1 tsp sambar powder
2 tbsp chopped coriander leaves
INSTRUCTIONS:
- Rinse and then steam 250 grams baby potatoes, in a steamer or pressure cook.
- For pressure cooking, cook for 2 whistles.
- When the potatoes become warm, peel and keep them aside.
- Heat 1 tbsp sesame oil in a pan. Keep the flame on a low and add the mustard seeds and crackle them.
- Then add the cumin seeds and saute till they splutter and change color.
- now add ¼ cup sliced pearl onions or chopped onions, 6 to 7 curry leaves and a
- Pinch of asafoetida.
- Sauté till the onions turn translucent.
- Add the peeled potatoe and stir them very well.
- Now add the spice powders - ¼ tsp turmeric powder, ¼ tsp red chili powder, 1 tsp sambar powder. For a spicy taste, add ½ tsp red chili powder. If you don’t have sambar powder, then add ¼ tsp coriander powder and ¼ tsp garam masala powder.
- Mix the spices with the ingredients and potatoes, in such a way that they coat the potatoes evenly.
- Add salt and stir again.
- Sauté the potatoes for 4 to 5 minutes on a low flame. Then add chopped coriander leaves.
- Stir and switch off the flame.
- Serve baby potato fry as a side dish with rasam-rice, sambar-rice or dal-rice. You can also have the potato fry with chapati.
Source:
vegrecipesofindia
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