Baby Potato Fry with Curry Leaves/Navratri Recipes

Name: Baby Potato Fry with Curry Leaves/Navratri Recipes
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 kg Baby Potatoes boiled and peeled; 1 cup fresh Curry Leaves; 2 tbsps peanuts roasted and crushed; 1 tsp Red chilli powder Optional; to taste Rock Salt; 1 large Tomato; 1 teaspoon Cumin seeds; 2 Dried red chillies

Harjeet Kaur @cook_13349754

#dusshera
Potatoes top the list for Navratri fasting and instead of the regular aloo tomato I made Baby Potato Fry with Curry LeavesKids just lap them up and adults too find them very appetising. It is easy to please anyone with a bowl of Baby Potato Fry. The starch in potatoes provide the necessary energy during fasting and even keep you full.I pondered about mint aloo or tomato aloo while walking in the garden and as I reached the curry leaves tree, the scent from it was a Eureka moment. I decided to make Baby Potato Fry with Curry Leaves. I just plucked a few sprigs and entered the kitchen with my loot. The wonderful dish that I prepared was appreciated so much.
I leave in South India and curry leaf trees are found in almost every home. Karvepakku as they are known in the local dialect are a staple and extensively used in curries, dal, rice, snacks, podi to enhance the flavour. They are relished for their aromat and distinctive flavour and have several health and beauty benefits. Curry leaves is a herb that helps in conditions like indigestion weight loss, blood pressure, diabetes, acne, hair loss, etc. Commonly known as kadi patta, they contain various nutrients and vitamins.
Consequently when I cooked Baby Potatoes fry with Curry leaves it is going to be an awesome combo for a Vrat recipe. Potatoes are versatile and a humble vegetable that is used in various cuisines.

Harjeet Kaur @cook_13349754

Saved

Ingredients

4 servings

1/2 kgBaby Potatoes boiled and peeled
1 cupfresh Curry Leaves
2 tbspspeanuts roasted and crushed
1 tspRed chilli powder Optional
to tasteRock Salt
1large Tomato
1 teaspoonCumin seeds
2Dried red chillies

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Steps

1

Heat 2 tbsps. oil in a deep non-stick pan, add the baby potatoes, red chilli powder and salt and mix well. Stir fry till a little golden. Transfer in a bowl and set aside.
Heat 1 tbsp oil in another pan, add the curry leaves and fry till crisp.
Roughly chop tomato and add fried curry leaves to a mixer jar and blend to a smooth paste.
2

Heat remaining oil in the pan add cumin seeds, green chillies and a few curry leaves.
Add dried red chilli and ground paste and mix well. Add the fried potatoes and a little water, rock salt and mix well. Cover and cook on medium heat for 10 minutes.
3

Add the crushed peanuts and mix well.
Transfer into a serving bowl and serve hot garnished with a fresh coriander sprig. The taste of the curry leaves tickles the palate and it is lip-smacking when scooped up with the Kuttu ki Puri.
4

Notes
Prick the potatoes all over with a fork before cooking so that they imbibe all the salt, seasonings and flavours.
If you do not have fresh curry leaves you can use dried and powdered too.
If you do not want to fry the curry leaves you can dry roast in a pan or in a microwave.