Baby Potatoes have always been a favorite at home. Whenever we find them at the local indian store, my older daughter immediately scoopes them in to a bag. She loves the Kashmiri Dum Aloo that I make to pair it with simple Jeera Pulav, or sometimes I settle for this simple Aloo Fry with traditional sambar and rasam. This is the best thing you can have for a sunday lunch.
2 Pounds Baby Potatoes.
1/2 Tsp Red Chilli Powder.
1 Tsp Dhania Powder.
1/4 Tsp Turmeric Powder.
Hing as needed.
Salt as needed.
Oil as needed.
1 Tsp Mustard Seeds.
1 Tsp Urad Dhal.
- Baby potatoes are very interesting to make as they are bite sized wonders. Every potatoe thereore has to be filed with the goodness of the flavourings that will ultimately compliment the entire dish.
- I always cook my potatoes in my electric rice cooker with water and salt. This is of course, after poking every potato with a fork to enable the salt to reach them.
- Once they are cooked, drain all the water and allow to sit on a wide plate. Check to see if the potatoes are well done and if the salt has seeped into the vegetable.
- Mix hing, little more salt, red chilli powder and turmeric in to a powder. Add about 3 Tsp of oil and make a paste.
- Marinate the spice paste over the cooked potatoes and allow to sit for about 20 minutes.
- Heat oil in a wok and add the seasonings – mustard seeds, urad dhal, curry leaves and hing.
- Slowly add the marinated spiced potatoes in to the oil and allow to sear on a medium low flame.
- Keep moving the potatoes around until they get cooked and seared on all sides.
- When well done, remove the flame and garnish with finely chopped cilantro.
- Serve Aloo Fry with Vengaya Vethal Kuzhambu and Kalyana Rasam.