Recipe: Appetizing Baby Potato Fry with Curry Leaves/Navratri Recipes

Baby Potato Fry with Curry Leaves/Navratri Recipes. Serve baby potato roast or fry as a side dish with rasam-rice, sambar-rice or even with chapati or pooris. Baby Potato fry/roast is a simple and delicious dish prepared with baby potatoes. The baby potatoes are cooked, peeled, marinated in spices and then roasted evenly.

It is very simple to make and needs very less ingredients. Baby Potato Fry with Curry Leaves Potatoes top the list for Navratri fasting and instead of the regular aloo tomato, I made Baby Potato Fry with Curry Leaves. You can have Baby Potato Fry with Curry Leaves/Navratri Recipes using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Baby Potato Fry with Curry Leaves/Navratri Recipes

1. You need 1/2 kg of Baby Potatoes boiled and peeled.
2. It's 1 cup of fresh Curry Leaves.
3. Prepare 2 tbsps of peanuts roasted and crushed.
4. It's 1 tsp of Red chilli powder Optional.
5. Prepare to taste of Rock Salt.
6. Prepare 1 of large Tomato.
7. Prepare 1 teaspoon of Cumin seeds.
8. You need 2 of Dried red chillies.

Whenever you are in a fix about what to cook, the first thing that comes to mind is Potatoes. baby potato fry recipe pan fried baby potatoes with detailed photo and video recipe. an easy and simple pan-fry roasted recipe made with small or baby potatoes. it is an ideal recipe made and served as a side dish to indian flatbreads or to any rice-based recipe. the recipe is very simple and quick to make without much hassle and can be finished with all the basic. How to make Spicy Baby Potatoes Recipe. To begin making the Spicy Baby Potatoes recipe, pressure cook the baby potatoes and keep aside to cool.

Baby Potato Fry with Curry Leaves/Navratri Recipes instructions

1. Heat 2 tbsps. oil in a deep non-stick pan, add the baby potatoes, red chilli powder and salt and mix well. Stir fry till a little golden. Transfer in a bowl and set aside. Heat 1 tbsp oil in another pan, add the curry leaves and fry till crisp. Roughly chop tomato and add fried curry leaves to a mixer jar and blend to a smooth paste..
2. Heat remaining oil in the pan add cumin seeds, green chillies and a few curry leaves. Add dried red chilli and ground paste and mix well. Add the fried potatoes and a little water, rock salt and mix well. Cover and cook on medium heat for 10 minutes..
3. Add the crushed peanuts and mix well. Transfer into a serving bowl and serve hot garnished with a fresh coriander sprig. The taste of the curry leaves tickles the palate and it is lip-smacking when scooped up with the Kuttu ki Puri..
4. Notes Prick the potatoes all over with a fork before cooking so that they imbibe all the salt, seasonings and flavours. If you do not have fresh curry leaves you can use dried and powdered too. If you do not want to fry the curry leaves you can dry roast in a pan or in a microwave..

Peel off the skin and collect the boiled potatoes in a bowl. Heat oil in a wok/kadhai and add dry red chilies, curry leaves, cumin and let them crackle. Add salt while boiling potatoes to have evenly salted taste. This makes a big difference to over all taste of the curry. Use large boiled potatoes (cut into cubes) in place of baby potatoes if later are not available.

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