Spicy and Tasty Baby Potatoes

About Spicy and Tasty Baby Potatoes

Ingredients

• Baby Potatoes 30-40 nos
• Oil 4-5 tbsps
• red chilli powder 1 tsp
• Salt as per taste
• Curry leaves 1 cup
• Medium sized onion 1 nos
• dried red chillies 2 nos
• Ginger garlic paste

How to Make Spicy and Tasty Baby Potatoes (Stepwise Photos)

Method

1. In a pan, take oil and add the boiled Baby Potatoes.
2. To this add, red chilli powder and salt. Saute them till they turn a light golden brown with a slight crispy crust.
3. While they are sauteing, in another pan take some oil and add the curry leaves. Saute the curry leaves too.
4. In a blender jar, take chopped tomatoes. To this add the sauteed curry leaves and grind to a paste.
5. In the same saucepan, take 1-2 tbsps oil and when it heats, add the split skinless black gram, fenugreek seeds, asafoetida, mustard seeds and curry leaves. Let it splutter.
6. Now add chopped onion and stir. Saute till the onion tenderises.
7. Add ginger-garlic paste and stir.
8. Add the chopped dried red chillies.
9. Then add the tomato-curry leave paste.
10. Saute till the oil begins to leave the sides.
11. Add the sauteed Baby Potatoes and add some water.
12. Cover and cook on medium heat for 10-15 minutes.
13. Adjust water as per need.
14. Add a little tamarind pulp.
15. To make it more fiery, you may add red chilli powder.
16. Cook for another 5-7 minutes.
17. Serve hot with puris, chapatis or plain paranthas.

Additional Tips and Tricks

1. Serving Suggestion : The Spicy and Tasty Baby Potatoes go well with rotis, plain paranthas and even puris..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps