Tangy Baby Potatoes

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

Ingredients:

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

Directions:

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.