Baked Chinese Potato Recipe
A delightful twist on a traditional potato dish, this Baked Chinese Potato Recipe combines the rustic flavors of Kerala with a baked touch. It’s a simple yet delicious vegetarian option for a satisfying lunch or dinner. Here’s how to prepare this flavorful dish, full of aromatic spices and tender potatoes.
Ingredients
| Ingredient | Quantity | Description |
|---|---|---|
| Potato | 250 g | Cut into straight, thick slices |
| Turmeric Powder | A pinch | |
| Small Onions | 10 small onions | Thinly sliced |
| Garlic | 3 cloves | Finely chopped |
| Red Chilli Flakes | 1 teaspoon | |
| Salt | To taste | |
| Curry Leaves | 1 sprig | |
| Coconut Oil | As needed | For greasing and drizzling over the dish |
| Coconut | 2 tablespoons | Cut into pieces for added texture and flavor |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Kerala Recipes
Course: Lunch
Diet: Vegetarian
Instructions
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Prepare the Potatoes: Start by washing the potatoes thoroughly. Cut them into straight and thick slices, ensuring they are uniform for even cooking.
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Preheat the Oven: Preheat your oven to 150°C (300°F) to ensure it’s ready for the baking process.
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Pressure Cook the Ingredients: In a pressure cooker, combine the cut potatoes, a pinch of turmeric powder, sliced onions, finely chopped garlic, red chilli flakes, salt, curry leaves, and coconut pieces. Stir the mixture gently to ensure the ingredients are well-distributed. Close the pressure cooker and cook for one whistle (one city). After the whistle, allow the pressure to release naturally, without opening the lid.
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Prepare the Baking Tray: While the ingredients are cooking, grease a baking tray lightly with coconut oil to prevent sticking.
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Assemble the Dish: Once the pressure has released, open the cooker and spread the potato mixture evenly on the prepared baking tray. Drizzle some coconut oil over the top of the mixture to enhance the flavor and texture.
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Bake: Place the tray in the preheated oven and bake for 8 to 10 minutes. This will allow the potatoes to cook through and absorb all the flavors of the spices.
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Serve: Once done, remove the tray from the oven. Serve the Baked Chinese Potato Recipe hot and fresh.
Serving Suggestions
This dish pairs wonderfully with Punchmel Dal and Cumin Rice for a wholesome, balanced meal. The rich spices and crispy coconut provide an irresistible flavor that complements the simplicity of dal and rice, making for a delightful lunch or dinner.
Enjoy the warm, comforting flavors of Kerala with this easy-to-make and delicious Baked Chinese Potato Recipe!
