What’s the best thing since sliced Bread? POTATOES! That’s right they sure are! They’re such a versatile root vegetable, loaded with starch and a great way to get your carbs. (there’s no harm in having a little carb…all in moderation)
You can mash these beauties, bake them, fry them, add them to a soup…Ahh the list is endless.
If you want something quick and tasty, then this is the dish for you.
- 13 – 16 Baby Potatoes
- 2-3 Tbsp Oil
- 1/2 Tsp Mustard Seeds (optional)
- 1 Tsp Cumin Seeds
- Pinch of Asafetida
- 1 Tsp Garlic Paste
- 1 Tsp Green Chilli Paste
- 1 Tsp Coriander Powder
- 1 Tsp Cumin Powder
- 1/2 Tsp Turmeric
- 1 Tsp Red Chilli Powder
- 1 Tsp Mango Powder
- 1 Tsp Salt
- 1 Tsp Lemon Juice (optional)
- Add Water into a pot and boil the Potatoes until you can insert a fork in without too much force so give or take about 10-15 minutes, maybe longer depending on the Potatoes. (just make sure they’re not mushy!)
- When they’re boiled, drain and set aside.
- In a pan heat the Oil, once the Oil is hot add:
- Mustard Seeds (if using) Cumin Seeds, let them splutter away, then add:
- Asafetida, Garlic and Green Chilli Paste, cook this until the raw smell goes away then add the dry spices – Coriander Powder, Cumin Powder, Turmeric, Red Chilli Powder, Salt & Dry Mango Powder.
- Give everything a good mix, make sure the heat is on low-medium, you don’t want to burn the spices then add in the Potatoes
- Coat all the Baby Potatoes well and let them cook for 2-3 minutes without covering them, add the Lemon.
It’s ready to Eat, Share and Enjoy.
I found that if you gather the dry spices into a bowl it makes it easier when the time comes to add the dry spices into the Pan as you wont be faffing about. Also, Feel free to slice the Potatoes once they’re boiled then Stir-Fry them in the Masala (you can use normal Potatoes for this and then follow the steps.