Easiest Way to Make Appetizing Dry Spicy Baby Potatoes

Dry Spicy Baby Potatoes. Add the curry leaves and the potatoes. Bombay potatoes, also called Bombay aloo is an Indian dry dish prepared using boiled cubed potatoes Or serve these spicy baby potatoes as a side with lentils and rice. Let's start with gathering the ingredients, which are just a few for these Bombay Potatoes.

I used baby corn, potato, tomato, onion, red chili powder, coriander powder, dry mango powder, curry powder (or spice mix), cumin seeds, chopped coriander, turmeric powder, and salt in this dry side dish. You can use this stir-fry as a side dish for roti, chapati, flatbread, or any type of less-spicy rice dish. Baby potatoes are those cute, little potatoes you see in supermarkets. You can have Dry Spicy Baby Potatoes using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Dry Spicy Baby Potatoes

1. It's 250 gram of Baby potatoes boiled and peeled.
2. Prepare 1/2 teaspoon of Mustard seeds.
3. Prepare 1 teaspoon of Cumin seeds.
4. Prepare 1/4 teaspoon of asafoetida.
5. It's 1/2 teaspoon of fenugreek seeds.
6. Prepare 1/4 teaspoon of fennel seeds.
7. It's 1/2 teaspoon of Turmeric powder.
8. It's 1 teaspoon of Red Chilli powder or to taste.
9. It's 1/2 teaspoon of Coriander powder.
10. You need 1/2 teaspoon of garam masala.
11. You need 1/2 teaspoon of dry mango powder.
12. Prepare 1 teaspoon of Salt.
13. Prepare 8 of Curry leaves.
14. It's 2 of Dried red chilies whole.
15. You need 1 tablespoon of Tamarind pulp.
16. It's 1 tablespoon of mustard Oil.
17. You need 1 tablespoon of chopped Coriander leaves for garnish.

They are the same as new potatoes. Baby potatoes have thin skin and do not need peeling, which is a huge bonus when it comes to time saving. Eating potatoes with their skin on also has some benefits as potato skins add. Tender baby potatoes with crisp green beans, bacon, and sweet balsamic vinegar.

Dry Spicy Baby Potatoes instructions

1. Heat oil in a pan and add mustard seeds, fennel, fenugreek seeds and cumin seeds, allow it to crackle, Now add curry leaves and whole red chilies, fry for few seconds.
2. Add red chilli powder, turmeric powder, coriander powder, salt, garam masala, dry mango powder and sauté for a minute.
3. Now, add boiled and peeled baby potatoes, sauté well for 2 minutes so that all the masala and flavours infuse into the potatoes..
4. Add 1 teaspoon water and tamarind pulp, sauté for few seconds.
5. Finally add coriander leaves and toss your Spicy baby potatoes are ready to serve..

The potatoes I used are tiny, ranging from the size of small grapes to dates. They have a slightly green tint and papery skins. The combination of the two, gives this dish a feeling of youth and vitality. A Spicy Side Dish With Baby Potatoes, Spicy roasted sweet potatoes, Tilwale Aloo with Tenderstem Recipe Spicy Indian Roast Potatoes with Tenderstem.