Spicy Baby Potatoes Recipe
Delve into the vibrant flavors of North Indian cuisine with this delightful Spicy Baby Potatoes recipe. Perfectly seasoned with an array of aromatic spices, these tender little potatoes make for an enticing addition to your lunch or dinner table. The combination of spices not only enhances the taste but also brings a warm and comforting essence to the dish, making it a family favorite. Serve alongside fluffy Phulkas and wholesome Panchmel Dal for a complete and satisfying meal that is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes | 12 |
| Sunflower Oil | As required |
| Dry Red Chilli | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig (optional) |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
| Lemon Juice | 1 teaspoon |
| Fresh Coriander Leaves (Dhania) | 3 tablespoons (chopped) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Total Fat | 6 g |
| Saturated Fat | 0.5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Protein | 3 g |
| Sodium | Varies (based on salt) |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions
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Prep the Potatoes: Begin by pressure cooking the baby potatoes until they are tender. Once cooked, allow them to cool before peeling off their skins. Collect the peeled potatoes in a bowl and set aside.
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Heat the Oil: In a large wok or kadhai, heat a sufficient amount of sunflower oil over medium heat.
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Sauté Aromatics: Add the dry red chili, cumin seeds, and curry leaves (if using) to the hot oil. Allow them to crackle, releasing their delightful aromas into the oil.
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Incorporate Spices: Add the coriander powder, turmeric powder, cumin powder, red chili powder, garam masala powder, and amchur to the pan. Sauté the spices for a few seconds, ensuring they do not burn; you want to toast them just until fragrant.
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Combine with Potatoes: Gently add the boiled baby potatoes to the spice mixture in the wok. Using a spatula, mix well, ensuring each potato is coated with the spice blend. Allow the potatoes to fry in the spices for about 6-7 minutes over medium heat, letting the flavors meld together beautifully.
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Season and Finish: Taste the dish and adjust the salt according to your preference. Add the lemon juice for a hint of acidity that brightens the flavors, and give everything a good mix once more.
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Garnish: Turn off the heat and sprinkle a generous amount of chopped coriander leaves over the potatoes. Stir gently to incorporate the coriander.
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Serve: Your Spicy Baby Potatoes are now ready to be served! Pair them with hot Phulkas and a side of Panchmel Dal for a delicious and comforting meal that showcases the essence of North Indian cooking.
This Spicy Baby Potatoes recipe is not only simple but also a wonderful way to bring warmth and flavor to your dining experience. Whether it’s a casual weekday meal or a special occasion, this dish is sure to become a cherished addition to your recipe repertoire. Enjoy the delightful combination of spices and the tender texture of the baby potatoes, making every bite a flavorful experience!