Roasted Baby Potatoes

Name: Roasted Baby Potatoes
Total time: 2400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 4 Tablespoons vegetable oil; 1 teaspoon mustard seeds; 1 tablespoon cumin seeds; 1/4 tsp fenugreek seeds; 1/2 teaspoon Asafetida powder; 1/2 cup curry leaves; 1/4 c mint leaves; 15 baby potatoes; 1 A small sprig of rosemary; 1 cup red onion, finely chopped; 1 tablespoon finely chopped ginger; 4 Clove garlic, finely chopped; 1/4 teaspoon turmeric powder; 4 green chilies, chopped; 1 tsp Kashmiri chili powder; 1 tablespoon masala powder; 1/4 cup curry leaves; 1/4 cup coriander; requiredSalt; To make the masala powder stock:; 4 Tablespoons chickpeas, split; 2 tablespoons urad dal )Black gram, skinned); 2 tablespoons coriander seeds; 1 tablespoon pepper corns; 1/2 teaspoon fenugreek seeds; 1 tablespoon fennel seeds; 10 hot, dried red chilies

Lakshmi Sridharan Ph D @cook_19872338

USA

Everyone loves potato. Potato is not just a source of carbohydrate. Potatoes are rich in Vitamin B6, C, Potassium and other minerals. Potatoes are roasted with aromatic spices, culinary herbs (coriander, rosemary, curry leaves), mint paste and etc

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

5 servings

4 Tablespoonsvegetable oil
1 teaspoonmustard seeds
1 tablespooncumin seeds
1/4 tspfenugreek seeds
1/2 teaspoonAsafetida powder
1/2 cupcurry leaves
1/4 cmint leaves
15baby potatoes
1A small sprig of rosemary
1 cupred onion, finely chopped
1 tablespoonfinely chopped ginger
4 Clovegarlic, finely chopped
1/4 teaspoonturmeric powder
4green chilies, chopped
1 tspKashmiri chili powder
1 tablespoonmasala powder
1/4 cupcurry leaves
1/4 cupcoriander
requiredSalt
To make the masala powder stock:
4 Tablespoonschickpeas, split
2 tablespoonsurad dal )Black gram, skinned)
2 tablespoonscoriander seeds
1 tablespoonpepper corns
1/2 teaspoonfenugreek seeds
1 tablespoonfennel seeds
10hot, dried red chilies

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Steps

40 mins

1

Prepare a checklist. Collect the necessary materials. Place near the cooking area
2

Prepare a checklist. Collect the necessary materials. Place near the cooking area
3

To make the spice powder stock;
All the ingredients should be dry roasted. Add the ingredients to a heavy pan over medium heat and roast until aromatic. Don't burn the red chilies. Grind fried items in a mixer to make a coarse powder. Spice powder can be stored in an airtight jar for up to 1 month
4

Steam cook the potatoes in a cooker. Take enough water in the cooker. Place a steam basket with potatoes in the cooker. Cook until soft. Do not overcook. Have a sprig of rosemary with the potatoes when steam cooking potatoes. Take out of the cooker, cool and then Marinade
5

Heat 2 tablespoons oil in a heavy skillet over medium heat, 2 minutes. Add mustard seeds, add fenugreek seeds, fennel seeds, asafetida, 2 green chilies, ginger, garlic, mint ;eaves and curry leaves and sauté. Add onions and sauté. Add turmeric powder. turn off the stove. Place them in a mortar and crush to make a coarse paste. Add the marinade to a plate with the cooked potatoes and marinate for 10 minutes.
6

Heat oil over medium low heat in a skillet. Roast the potatoes ; Add masala powder and stir. Reduce the flame slightly. Stir occasionally to avoid sticking. Cook for another 5 minutes on top of the stove, salt to taste. Garnish with chopped coriander leaves. and turn off the stove. Transfer to a serving bowl. You may serve the roasted potatoes with Rice., roties and etc.

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Lakshmi Sridharan Ph D @cook_19872338

on June 22, 2023 21:27

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography