The possibilities when cooking with baby potatoes are endless but the easiest one is the masala. A soft center and a mouthwatering spice blend on the potatoes will keep you cooking this dish often.
Dry roast and grind into a powder 
Saute onions and garlic 
Add tomatoes, salt and ground powder 
Add boiled potatoes and mix 
Baby Potato Masala
The possibilities when cooking with baby potatoes are endless but the easiest one is the masala. A soft center and a mouthwatering spice blend on the potatoes will keep you cooking this dish often.
Servings: 8
Ingredients
- 3 lbs red baby potatoes
- 2 cups onions (chopped)
- 6 garlic cloves
- 1 tomato (chopped)
- ¼ tsp turmeric powder
- 1 tsp mustard seeds
- 3 tbsp oil
For Dry Roasting:
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 7 dry red chilies
- 3 Byadgi chillies
- ½ cup curry leaves
Instructions
- Wash potatoes and pressure cook for 1 whistle. Peel the potato skins and set aside.
- Dry roast all ingredients under "For Dry Roasting" except the curry leaves. Dry roast the curry leaves separately and grind all dry roasted ingredients into a coarse powder. Set aside.
- Add oil to a pan. Once hot, add mustard seeds.
- Once the mustard seeds start to crackle, add onions and garlic. Saute for 2-3 minutes until the raw smell fades.
- Add turmeric powder and saute for 1 minute.
- Then, add chopped tomatoes and saute until they become soft.
- Add the freshly ground spice powder and salt. Saute for 1 minute.
- Next, Add boiled potatoes and gently mix.
- Cover with a lid and cook on medium flame for 5 minutes.
- Open the pan and let the potatoes roast.
- Serve hot with rice or roti.
2 comments on “Baby Potato Masala”
Yummy fry thank you.
Thank you Meena. Glad you liked it.