14 April, 2016
Sambar Potato Roast
Date – 6.4.2015
Preparation time – 15 min
Cooking time – 20 min
Recipe type – side
Cuisine – South Indian
Serve – 3
Measuring cup used 1 cup = 220 ml
Potato – 4 Medium
Sambar powder – 2 tbsp
Besan/gram flour OR rice flour – 1 tbsp (I have used besan)
Mustard seeds – ½ tsp
Curry leaves – 2 spring
Whole red chilli – 1-2 (broken)
Ginger – ½ inch (grated or paste)
Garlic – 3-4 big (grated or paste)
Oil – 2 tbsp
Salt – as per taste
Grated coconut – ½ tsp for garnishing (optional)
Pressure cook the potatoes by adding some salt so that it will not break.
Boil till they get cooked but do not over cook them.
When the pressure cooker settles down peel and cut them into the big cubes.
Now in a heavy bottom kadai heat oil.
Add mustard seeds and let it splutter nicely.
Now add curry leaves and whole red chilies, wait for 2 seconds.
Add ginger and garlic together (you can add ginger-garlic paste too), stir them once.
Now simmer the flame and add besan OR rice flour and sambar powder, fry for 2-3 seconds. (be careful spices should not burn)
Add potatoes and sprinkle salt, toss well with the masala.
Fry these potatoes for 10 min over medium flame.
While serving sprinkle some grated coconut.
Serve it with dal- rice, sambar rice, rasam rice or with paratha and chapati.
Pressure cook potatoes by adding salt
Peel them and cut into the cubes
Heat oil add mustard seeds
Add curry leaves and broken red chillies
Add ginger and garlic, saute for some time
Add gram flour and sambar powder, fry for few seconds over medium
Stir and add salt
Fry them over medium flame for 10 min
Sambar potato roast is ready