Click on the image, above to submit to Pinterest.

Indian-style Spicy Baby Potatoes

Indian-style Spicy Baby Potatoes is a modern British fusion recipe for an Indian-inspired dish of boiled baby potatoes that are finished by frying in an Indian-inspired spice blend or tempering. The full recipe is presented here and I hope you enjoy this classic British version of: Indian-style Spicy Baby Potatoes.

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

3

Rating:

Tags : CurryVegetarian RecipesSpice RecipesBritish Recipes

This is one of my favourite Indian-inspired (Indian fusion dishes). My wife really likes lamb and I make a roast leg of lamb at least once a month. I always serve with broccoli, French beans, red wine gravy and mint sauce. The main, accompaniment however has been a bit of a tug of war. I love roast potatoes, especially roast baby potatoes but my wife prefers mixed mash (sweet potatoes, squash, amadumbe from the garden, green bananas from the garden [whichever is in season] boiled together and mashed with black pepper, butter, chives and garlic). Then I came across this recipe for spicy baby potatoes. I loved it, my wife loved it and now I had one less accompaniment to make! There’s always leftover lamb, so I tend to make a biryani or a shepherd’s pie with that for Monday night. If you cook more of these baby potatoes and mash the leftovers coarsely; they make a great topping for shepherd’s pie.

Ingredients:

12 Baby Potatoes
Oil, as required
1 Dry Red Chilli
1 tsp Cumin seeds (Jeera)
1 sprig Curry leaves, optional
1 tsp Coriander Powder (Dhania)
1/2 tsp Turmeric powder (Haldi)
1 tsp Cumin powder (Jeera)
1 tsp Red Chilli powder
1 tsp garam masala
1 tsp Amchur (Green Mango Powder)
Salt, to taste
1 tsp Lemon juice
3 tbsp Coriander (Cilantro, Dhania) Leaves, chopped

Method:

Either pressure cook or boil the baby potatoes until just tender then set aside to cool. Peel off the skin and collect the boiled potatoes in a bowl.

Heat the oil in a wok/kadhai and add dry red chilli, curry leaves, cumin and let them crackle (about 90 seconds). Now add in all the remaining spices (coriander powder, red chilli powder, amchur, cumin powder, garam masala powder and turmeric). Stir-fry for few seconds, but take care none of the spices burn.

Add the baby potatoes and mix well with the spice mix. Fry for 6-7 minutes over medium heat until everything incorporates well and the flavours mingle with the potatoes. Adjust the salt to taste and add some lemon juice and mix again.

Turn off the heat, add lot of chopped coriander and give everything a quick stir. Serve the Spicy Baby Potatoes along with Phulkas and Panchmel Dal for a weekday lunch or dinner.