Jul 8, 2012

Baby Potatoes Fry

Baby Potatoes Fry (with tomato puree and without deep frying)

A tasty side dish with Rotis / Dal / Korma…

Serves: 3


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.

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