Friday, August 24, 2012

Spicy- Garlicy Potatoes

Spicy- Garlicy Potatoes makes a good accompaniment to rotis. I found this recipe in a cook book (by Jaya V Shenoy) and absolutely loved her idea. 
The cute baby potatoes, the vibrant red color from red chillies and the flavor infused by garlic....hhhmmm...This is what I imagined after reading her recipe. 


It turned out very good but was little spicy for us. Next time I would be adding little tamarind to cut down the spice level. I would say it is a treat for all the potato lovers!!

Ingredients:
  • Baby Potatoes*- 10
  • Roasted Red Chillies- 8 (I used byadgi)
  • Garlic pods, large sized- 7
  • Oil- 2-3 tsp
  • Mustard seeds- 1/2 tsp
  • Salt- To taste
*If you do't have baby potatoes then use the normal potatoes. Just chop them into big chunks.


Procedure:

Wash the potatoes and then cook them in a pressure cooker with enough water and salt, for one whistle and then simmer it for 2-3 minutes and turn off the heat.
Peel the skin of the potatoes. The potatoes should be firm yet cooked.


Now, to prepare Masala: Grind the roasted red chillies and garlic along with little salt, to get a fine paste (I added few teaspoons of water, which helped in making a fine paste).
Add the masala to the peeled potatoes.


Now mix it well so that each potato gets a good coating of the masala.


Now heat oil in a wide pan. Once hot, add mustard seeds. After it splutters, add the masala coated baby potatoes. 


Give a gentle mix so that each potato gets its share of oil. Continue to heat it for 2-3 minutes. When all the potatoes looks nicely fried, turn off the heat.
Spicy- Garlicy Potatoes are ready!!


Serve it hot along with Pulka, rotis or chapatis. Above measurement serves three people.

Note: You can try adding a little bit of tamarind to cut down the spice level.

2 comments :

  1. Looks really nice! Will be trying it as soon as I get baby potatoes! And I will let you know how it goes.

    You could probably try baking it in the oven after costing with the paste - works very well with regular potato curry - the only thing to remember is to do the tempering after it comes out of the oven since the seeds and dhalls get burnt.

    Thanks for being a regular inspiration!

    ReplyDelete
  2. Thank you so much Vidya for those encouraging words. They really made me happy. I liked your idea of baking it. Maybe it might give a nice crust. Let me know how it turned out! Do try other recipes as well:-)

    ReplyDelete