by Kirti Kapoor at KaysFoodRambles
Baby potatoes are in season; I remember mom making them in their jackets as a vegetable with the main meal. For hungry kids, they did well as fillings between slices of bread.
Tangy Baby Potatoes
Baby potatoes: 250-300 gm
Cumin seeds whole: 1 tsp
Cumin/coriander powder: 1/2 tsp each
Roasted cumin seed powder: 1/2 tsp
Garam masala: 1/4th tsp
Red Chili Powder: 1/4th tsp
Amchoor: 1/2 tsp
Oil or Ghee: 1 tsp
Salt to taste
- Wash baby potatoes thoroughly under running water, scrubbing gently if required.
- Place in pressure cooker, add water to cover, place pressure cooker on flame and cook on high flame until 1st whistle, turn flame to simmer, cook for another 2-3 mins, turn off flame.
- Once pressure cooker has cooled down, open, drain water, allow potatoes to breathe awhile, then halve. Set aside.
- Place a wok or kadhai on flame, spoon in whole cumin seeds, allow to roast and crackle.
- Then add in cumin and coriander powder, add 1/4th tsp oil, allow masala to roast.
- Add in halved potatoes, garam masala, roasted cumin seed powder, red chili powder and the remaining oil, stir gently to allow potatoes to be coated with masala.
- Lower heat and continue roasting, turning ever so gently (or if you prefer toss).
- Cook for about 2-3 minutes, then add in the salt, continue to roast, tossing/stirring gently.
- Add amchoor, stir in fully, allow to roast for another 2mins on low flame, turn off flame.
Can be served as a side dish, as starters, or used as filling for sandwiches. If serving as a starter, you may want to sprinkle juice of half a lime before serving.