27 March, 2016
Rajasthani Baby Potato Fry (no onion no garlic)
Date – 9.3.2016
This Rajasthani baby potato fry goes well with paratha, dal-roti and dal rice combo.
Preparation time – 10 min
Cooking time – 25 min
Recipe type – Side dish
Serve – 3-4
Mesurement cup used, 1 cup = 220 ml
Baby potato – 500 g
Cumin/jeera – ½ tsp
Mustard – ½ tsp
Dry coriander seeds – ½ tsp
Red chili powder – 1 tsp
Turmeric – ½ tsp
Coriander powder – 1-2 tsp
Garam masala powder – 1 tsp
amchur powder – 1 tsp
Dry fenugreek/kasuri methi – 1 tsp
Mustard oil or any other oil – 2 tbsp
Salt – as per taste
Fresh coriander leaves – 2-3 tbsp
First cut all baby potatoes into two parts.
Rinse and drain them completely. Keep aside.
In a small bowl take red chili, turmeric and coriander powder.
Add 1 tbsp of water and make paste, keep aside.
Heat mustard oil or any other oil in a kadai.
Add cumin, mustard seeds and dry coriander seeds.
Let them splutter nicely.
Add the spice paste.
Saute it for a minute or till oil saprets.
Add baby potatoes, kasuri methi, garam masala, amchur powder and salt.
Mix them well.
Cover it and cook for a minute over low – medium flame.
After a minute open the lid and add ¼ cup of water, stir well.
Again cover with the lid and cook over low flame till potato gets cooked and soft. (open in between ans stir)
When the baby potato gets soft and cooked add fresh coriander leaves and switch off the flame.
Rajasthani baby potato fry is ready.
Take baby potatoes
Cut them into half and rinse with water
In a bowl take red chili, coriander and turmeric powder
Add some water and mix
Heat mustard oil and add cumin, coriander seeds and mustard seds
Add the spice paste, saute till oil saprets
Add potato, stir
Add kasuri methi, garam masala and dry mango powder
Add salt too and stir nicely
Put the lid and cook over low – medium flame for a minute
Add water and stir
Again put the lid and cook over low flame, stir in between
Till it gets cooked
Add chopped coriander leaves, stir and turn off the flame
Rajastani baby potato fry is ready