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Mother’s Day Special: Chettinad Baby Potato Roast


May 11, 2017

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

Serve the mini version of your favourite vegetable in a spicy South Indian style roast.

INGREDIENTS

    2 tbsp coriander seeds
    1 tbsp poppy seeds
    1 tbsp black pepper
    1 tbsp cumin seeds
    2 dried red chillies
    2 cloves
    1/2 cinnamon stick
    1 cardamom
    1 small staranise
    6 curry leaves
    2 tbsp grated coconut
    2 cups baby potatoes
    2 tbsp oil
    Curry leaves
    2 tsp fennel seeds
    1 tbsp ginger garlic paste
    1 slit green chilli
    Turmeric powder- a pinch
    Salt to taste
    Water as required
    1 tsp lime juice
    Coriander leaves

DIRECTIONS

1. Dry roast ingredients required for powder and grind. Keep.aside.
2. In a kadhai, heat oil and add fennel seeds and curry leaves.
3. Add ginger garlic paste, chilli, turmeric and sauté for few seconds.
4. Put in par boiled potatoes, salt as required and sprinkle some water. Mix and cover and cook for few minutes.
5. Add ground powder, sprinkle water again and cover and cook till potatoes are well done.
6. Add lime juice and toss. Garnish with coriander leaves and serve hot.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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