These Masala Potatoes go well with Roti/Naan. Do take the time to try it in your kitchen and let us know how you liked them.
Ingredients:
1 Kg. Baby Potatoes
2 Onions (sliced thinly)
2 Tablespoons ginger paste
3-4 ripe tomatoes (big) minced
1 tablespoon red chilli powder
1 teaspoon coriander powder
1/4 teaspoon hing
1/2 teaspoon roasted cumin powder
1/2 teaspoon garam masala powder
2 dry red chillies
1/2 teaspoon whole jeera
1/4 teaspoon turmeric
1/4 teaspoon sugar
salt to taste
1 tablespoon olive oil
1 bunch of coriander leaves
3-4 green chillies
Ghee/Oil as required
Peel the potatoes with a potato peeler. Wash and dry with kitchen-tissue. Use a skewer and pierce the potatoes all over. Soak in salted water for sometime. In a large pot add water and a little oil and salt and bring to boil. Put the potatoes and simmer them for under 4 minutes. Drain in a colander and add enough salt (not too much as they have already been soaked in salted water and boiled too) turmeric powder and olive oil. Mix and keep aside.
Take ghee in a pan and shallow fry the partially cooked and spiced potatoes till they are brown all over. Remove and keep aside.
In the same pan add a little more ghee and add shredded dry red chilly and the hing. Then add the cumin seeds and when they turn brownish add the onions and fry till onions are golden. Add the tomatoes, ginger and simmer till the tomatoes/ginger become a paste and are nicely fried. Then add coriander powder, chilly powder, cumin powder, garam masala powder, sugar and fry till ghee begins to separate from the masala.
Add the potatoes and toss so that they are well coated with the spiced masala. Add 1/2 to 3/4 cup of water and simmer till the potatoes are fully cooked and you a left with a thickish sauce which coats the potatoes.
Remove the pan from fire and add finely cut green chillies and coriander leaves.
Serve hot with Naan/Roti.
