It has been a very long time i have cooked baby potatoes. I have book marked this recipe from shanthi’s space and when i saw these cute potatoes few days ago in the vegetable shop i bought and made this for yesterday’s lunch and we enjoyed this delicious curry with mysore rasam(recipe coming soon).
RECIPE SOURCE:SHANTHI'S THALIGAI
INGREDIENTS:
METHOD:
RECIPE SOURCE:SHANTHI'S THALIGAI
INGREDIENTS:
| BABY POTATOES | 20 |
| MINT LEAVES | 1 FISTFUL |
| CORIANDER LEAVES | 1 FISTFUL |
| CUMIN SEEDS | 1/4 TSP |
| GREEN CHILLI | 1 NO |
| BLACK PEPPER POWDER | 1/4 TSP |
| KASTURI METHI | 1/2 TSP |
| SALT | AS NEEDED |
| OIL | 2 TBLSP |
METHOD:
- Boil the potatoes and peel the skin and prick them with a fork.
- Grind the mint leaves, coriander leaves and green chilies into a fine paste. Add salt to this and mix this with the boiled potatoes. Let this sit for 1/2 an hour in the refrigerator.
- In a pan, add oil and throw in the cumin seeds and when it crackles add the marinated potatoes.
- Fry until you see the golden spot on the potatoes.
- Add the pepper powder and the crushed kasuri methi to this and stir well.
- Enjoy with any rice. This can be had as a starter too.
- As we everybody were waiting to have food, i clicked only these 3 pictures. Will update with some good pictures when i make next time
