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.