Spicy Potato Roast Recipe
Description:
Spicy Potato Roast, also known as Urulaikizhagu Poriyal in South India and Aloo Bhaja in Bengal, is a delectable vegetarian dish that is packed with bold flavors. The dish is made with boiled potatoes tossed in a fragrant mixture of mustard seeds, cumin, curry leaves, and various spices. The result is a golden, crispy exterior with a soft interior, making it the perfect accompaniment to a variety of meals. Whether paired with Panchmel Daal, Boondi Raita, or Phulkas, this spicy potato roast will surely tantalize your taste buds.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes, boiled | 3 medium-sized |
| Asafoetida | 1/2 tsp |
| Mustard Seeds | 1/2 tsp |
| Cumin Seeds | 1/4 tsp |
| Turmeric Powder | 1/4 tsp |
| Red Chilli Powder | 1/2 tsp |
| Curry Leaves | 6 leaves |
| Oil | As needed |
| Salt | To taste |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Prepare the Potatoes:
Begin by boiling the potatoes in a pressure cooker with enough water and a pinch of salt. Once cooked, let the potatoes cool down. Once cooled, peel and cut them into medium-sized chunks. -
Season the Potatoes:
In a mixing bowl, toss the boiled potato pieces with turmeric powder, salt, and red chilli powder. Set aside to allow the potatoes to absorb the spices. -
Heat the Oil:
Heat some oil in a pan over medium heat. Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter and release their aroma. This should take about 10-15 seconds. -
Add the Aromatics:
Add the curry leaves and asafoetida to the hot oil. Stir briefly to release the fragrance. -
Cook the Potatoes:
Now, add the seasoned boiled potatoes to the pan and stir well to coat them with the spices and oil. Reduce the heat to low and cover the pan with a lid. -
Crisp the Potatoes:
Let the potatoes cook on low heat for 20-25 minutes, stirring occasionally, until they become crispy and golden brown. Taste the potatoes and adjust the seasoning if needed. -
Serve:
Once the potatoes are crisp and golden, remove from heat and serve hot. Pair your Spicy Aloo Roast with Panchmel Daal, Boondi Raita, and Phulkas for a wholesome lunch experience.
Serving Suggestions:
Spicy Potato Roast can be served as a side dish to accompany a variety of meals. It pairs wonderfully with dal, rice, or flatbreads like roti or phulka. For a complete meal, try it with a refreshing bowl of Boondi Raita.
Note:
For an added kick, feel free to increase the amount of red chili powder or add a pinch of garam masala. The beauty of this recipe is its versatility, so feel free to adjust the spices to your liking!
