Small potato curry recipe, with step by step recipes. Easy to prepare and a spicy treat!
This is a recipe sent to me by a reader (Rathy Kumar). I wanted to try it out for long time. But when ever I buy small potatoes, I make small potato biryani. So this time I told myself to try this curry and see. She said this can be done by making balls out of mashed potatoes too, but I wanted to try with baby potatoes only. So made this finally. Her recipe is bit different with spice powder, I made it as a lazy version I should admit. But it was really good and both Aj , Vj loved it. Its very simple and only the skin peeling part is time consuming, you can watch tv or talk over phone to make it easy.
Small potato curry recipe
Recipe Cuisine: Indian | Recipe Category: Side dish
Prep Time: 110 mins | Cook time: 15 mins | Serves: 4
Prep Time: 110 mins | Cook time: 15 mins | Serves: 4
Ingredients
Small potato / Baby Potatoes – 35
Red chilli powder – 1 tblsp
Dhaniya powder – 1 tsp
Tumeric – 1/4 tsp
Asafoetida – 2 pinches
Roasted cumin seeds powder – 1/4 tsp
Salt – As needed
Red chilli powder – 1 tblsp
Dhaniya powder – 1 tsp
Tumeric – 1/4 tsp
Asafoetida – 2 pinches
Roasted cumin seeds powder – 1/4 tsp
Salt – As needed
To temper
Oil – 1 tblsp
Mustard – 1/2 tsp
Curry leaves – 1 sprig
Mustard – 1/2 tsp
Curry leaves – 1 sprig
Method
- Pressure cook baby potatoes with enough water for 2-3 whistles. Peel off the skin and keep aside. Heat a kadai with oil and temper with mustard and curry leaves.
- Put the flame to low and add asafoetida, red chilli powder, turmeric, dhaniya powder and give it a quick stir. Don’t let the powders get burn, so the oil should not be fuming before you add the powders.
- Add salt, 2 tblsp of water and the cooked potatoes. Give it a mix.
- Add jeera powder and Roast well in medium flame until oil oozes out and turns golden brown here and there.
Notes
- In the original recipe she sent, she had powdered 2 red chillies and 1/4 tsp jeera and added towards end and made it super spicy and hot.
- She had also garnished with few cashew nuts and feel free to try that..
Serve as an accompaniment for rice with rasam or sambar. You can eat as such too. 
Very tempting…..my husband's favourite….thank you raks!!!
Very tempting…..my husband's favourite….thank you raks!!!
This comment has been removed by the author.
Thanks Raks for posting!!
looks yum! I do add garlic to it. this version looks great!
Tempting potato fry…Nice clicks too 🙂
I do it by adding the sambhar powder instead:) Looks very tempting!!
Any recipe with baby potatoes can be made any way and it would still be a winner! This one looks delicious!
Shobha
looks delicious yummy
spicy and delicious, great color too!
I just dont add cumin powder …They look super tempting ,With moor kulmabhu this taste great
Omg…simple d yummy curry….i usually marinate small potao wt spicepowders..urs seems instant one….keep rocking
Omg…simple d yummy curry….i usually marinate small potao wt spicepowders..urs seems instant one….keep rocking
tempting…as always…
very tempting recipe… goes very well with sambar rice. I do prepare in same way with slight variations. I marinate the boiled, peeled baby potatoes with salt, turmeric powder,chilli powder, pepper powder, oil,lemon juice and curry leaves and leave it in the refrigerator or as such in room temperature for 15 min and then temper with mustard and jeera until golden and crisp. tastes yummy.
this is the same way I make this too except nuts and jeera powder.
Looks super spicy and tempting with the lunch combo!
Superb, yummy and mouthwatering recipe.
Very simple and tasty recipe. It goes very well with rice especially curd rice. I prepare this with small variation. In beggining along with chilli powder also include ginger garlic paste. At end add little bit of pepper powder.
Removing the skins of baby potato is the most difficult part here. Can we do without?
Without removing the skin, the masala won't be absorbed well. If it's ok, you can proceed. If you cook properly, it comes off easily.