Spicy Baby Potatoes Recipe
Discover the irresistible flavors of Spicy Baby Potatoes, a simple yet mouthwatering North Indian dish perfect for lunch. These tender baby potatoes are coated with an aromatic blend of spices, making them a perfect companion to dal, raita, or even plain roti. With a balance of tangy, spicy, and earthy flavors, this dish will leave you wanting more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (small-sized) | 12 |
| Oil | As needed |
| Dry Red Chili | 1 |
| Cumin Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Coriander Powder | 1 teaspoon |
| Turmeric Powder | Β½ teaspoon |
| Cumin Powder | 1 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Dry Mango Powder (Amchur) | 1 teaspoon |
| Salt | To taste |
| Lemon Juice | 1 teaspoon |
| Fresh Coriander (chopped) | 3 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 15 g |
| Protein | 2 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sodium | 350 mg |
| Vitamin C | 10 mg |
| Iron | 2 mg |
Preparation Time
| Step | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
Servings
This recipe yields 4 servings.
Cuisine and Course
| Cuisine | Course |
|---|---|
| North Indian Recipes | Lunch |
Diet Type
Vegetarian
Instructions
Follow these step-by-step instructions to prepare Spicy Baby Potatoes that are sure to delight everyone at the table:
-
Boil the Potatoes
- Wash the baby potatoes thoroughly and place them in a pressure cooker. Add enough water to cover them.
- Pressure cook the potatoes for 2-3 whistles or until they are tender.
- Let the potatoes cool slightly, then peel off their skin and set them aside.
-
Prepare the Tempering
- Heat oil in a deep pan or wok over medium heat.
- Once the oil is hot, add the dry red chili, cumin seeds, and curry leaves. Stir and let them sizzle for about 10 seconds until fragrant.
-
Add the Spices
- Reduce the heat to low and add the coriander powder, turmeric powder, cumin powder, red chili powder, garam masala, and dry mango powder.
- Stir the spices quickly for about 30 seconds to release their aroma. Be careful not to burn them.
-
Incorporate the Potatoes
- Add the boiled baby potatoes to the spice mixture. Toss well to coat the potatoes evenly with the spices.
- Cook the potatoes on medium heat for 6-7 minutes, stirring occasionally to ensure they don’t stick to the pan.
-
Finish with Flavors
- Sprinkle salt and drizzle lemon juice over the potatoes. Mix well to combine all the flavors.
- Turn off the heat and garnish with freshly chopped coriander leaves.
-
Serve
- Transfer the Spicy Baby Potatoes to a serving dish.
- Serve hot alongside Panchmel Dal, Boondi Raita, and fresh Phulkas for a satisfying North Indian meal.
Serving Suggestions
- Pair these Spicy Baby Potatoes with a mild curry like dal or kadhi to balance the heat.
- They also make a great filling for wraps or rolls when combined with yogurt or chutney.
- Add these potatoes as a side dish for your festive thali to enhance the flavors of your spread.
Chefβs Tips
- For an extra crispy texture, lightly pan-fry the boiled potatoes before adding them to the spices.
- Adjust the red chili powder according to your spice tolerance.
- You can substitute lemon juice with tamarind paste for a unique tangy flavor.
Storage
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan before serving to retain the freshness of the spices.
Enjoy this spicy and flavorful delight, and bring a taste of North Indian cuisine to your table!
