This Curry Spiced Potatoes recipe is an any-time favourite for us. The baby potatoes are coated with spices and cooked with olive oil which gives it a very rich and tasty texture.
Somedays, you just don’t want to enter the kithen and somedays, you just want to cook up a storm, no? Well, this Curry Spiced Potatoes dish is for those days or evenings, when you don’t want to do anything in the kitchen. No prepping needed whatsoever. Just boil the potatoes and coat them with the blend of spices and your spicy and tasy potatoes dish is ready in a jiff.
You can enjoy them either with a glass of wine or pair them with a steaming bowl of rice and dal.
If you want to give your potatoes to a richer spin, then check out Kashmiri Dum Aloo Biryani. This dish is definitely for those days, when you want to impress your guests or family with your fabulous culinary skills.
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:
- A small bunch of coriander leaves, chopped
- 2 TBSP cumin and coriander powder
- 1 TSP grated ginger
- salt to season
- 1/4 tsp turmeric
- 5 tbsp olive oil
- 2 TBSP chilli powder
- A pinch of asafoetida powder
- 2/3 tbsp yoghurt
- 12-15 baby potatoes
- 3/4 green chilies chopped
- 2/4 dry red chilies crushed
- 1 TSP black peppercorn crushed
- 1 TBSP chaat masala
- Lemon juice as per taste
- Curry Spiced Potatoes
METHOD:
- 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 a little cumin seeds and let it turn brown
- Add the ground masala powder (cumin and coriander powder), turmeric and asafoetida, chilli powder, black pepper and saute until fragrant. Just for a minute or two.
- 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.
Notes – * if using large potatoes, cut into cubes or wedges.
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