Masala Baby Potatoes Recipe
The 15 minutes spicy baby potatoes recipe is a simple and quick delicious boiled baby potatoes tossed in chilli based masala along with tamarind pulp and freshly ground spices. This gluten free and vegan masala baby potato roast recipe, is exactly what you need to pamper yourself on lazy weekends.
Servings: 3
Calories: 221kcal
Ingredients
to make masala baby potatoes recipe:
- 300 grams Baby potatoes boiled and peeled
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 8-10 Curry leaves
- 4-5 Dried red chilies whole
- 1 tsp Urad dal
- ½ tsp Turmeric powder
- 1 tsp Red chili powder (you can adjust according to your taste if needed)
- ½ tsp Coriander powder
- Salt as per taste
- 3 tbsp Tamarind pulp
- 2 tbsp Oil
- Coriander leaves for garnish
For spicy baby potatoes masala powder:
- 1 tsp Cumin seeds
- 2 tsp Coriander seeds
- 2-3 Whole red chilies
Instructions
- Dry roast the coriander seeds, cumin seeds and whole red chillies in a pan.
- Add the dry roasted spices and grind it to a powder
- Now, heat oil in a pan or kadhai
- Add mustard seeds and cumin seeds, allow it to crackle.
- Now, add urad dal, fry for few seconds until it turns golden
- Then, add curry leaves and whole red chilies, fry for few seconds
- Now, add boiled potatoes, sauté well for few seconds
- Add red chili powder, turmeric powder, coriander powder, salt, sauté for another minute
- Then add tamarind pulp, sauté for few seconds
- Add ground masala and toss well
- Finally add coriander leaves and toss.
- Spicy baby potatoes are ready to serve.
Nutrition
Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Sodium: 28mg | Potassium: 579mg | Fiber: 4g | Sugar: 10g | Vitamin A: 370IU | Vitamin C: 73.6mg | Calcium: 56mg | Iron: 2.8mg