Baby Potatoes Fry (with tomato puree and without deep frying)
A tasty side dish with Rotis / Dal / Korma…
1 tablespoon oil
1 onion, finely sliced
6 cloves garlic, very finely chopped
½ - inch piece ginger, finely chopped
10 – 12 curry leaves (minimum 6 nos)
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
1/4 teaspoon pepper powder
3 tablespoon tomato puree (1 tablespoon tomato puree required for 5 baby potatoes)
15 baby potatoes, boil and peel off the skin
¾ teaspoon salt (or to taste)
Dilute red chilli powder, turmeric powder, pepper powder and coriander powder in 1 tablespoon water (spice mix). Keep aside.
Heat oil in a frying pan. Add finely sliced onion and fry till golden color and crisp on a medium to low heat.
Add chopped garlic and ginger. Fry on a medium to low heat for 2 – 3 minutes.
Add curry leaves and stir well.
Add diluted spice mix. Saute on a low heat for 2 minutes until the raw smell goes and water dries up.
Add tomato puree, boiled baby potatoes and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a low heat for 10 – 12 minutes until done / tomato puree and other spices well coated on potatoes. Open the lid and stir well. Serve as a side dish with rotis and dal.