Follow these steps for perfect results
Baby Potatoes
boiled, peeled
Sunflower Oil
Dry Red Chilli
Cumin Seeds
Curry Leaves
Coriander Powder
Turmeric Powder
Cumin Powder
Red Chilli Powder
Garam Masala Powder
Amchur (Dry Mango Powder)
Salt
to taste
Lemon Juice
Coriander Leaves
chopped
Pressure cook the baby potatoes and set aside to cool.
Peel the potatoes and collect them in a bowl.
Heat oil in a wok or kadhai.
Add dry red chilies, curry leaves (if using), and cumin seeds. Let them crackle.
Add coriander powder, red chili powder, amchur, cumin powder, garam masala powder, and turmeric.
Sauté for a few seconds, being careful not to burn the spices.
Add the baby potatoes and mix well with the spice mix.
Fry for 6-7 minutes over medium heat until the flavors meld with the potatoes.
Add salt to taste and lemon juice. Mix well.
Turn off the heat, add chopped coriander leaves, and stir.
Serve hot with Phulkas and Panchmel Dal.
Expert advice for the best results
Adjust the amount of red chili powder to control the spiciness.
For a richer flavor, add a tablespoon of ginger-garlic paste along with the spices.
Garnish with a dollop of yogurt for a cooling effect.
Everything you need to know before you start
15 mins
Potatoes can be boiled ahead of time.
Serve in a bowl garnished with coriander leaves and a lemon wedge.
Serve hot with Indian breads like roti or naan.
Serve as a side dish with dal and rice.
Serve as a snack with a side of yogurt or chutney.
Complements the spice without overpowering it.
The bitterness cuts through the richness of the dish.
Discover the story behind this recipe
Commonly made during festivals and celebrations.
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