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. 
Sarada Subramaniam
May 2, 2014 at 12:44 pmVery tempting…..my husband's favourite….thank you raks!!!
Sarada Subramaniam
May 2, 2014 at 12:44 pmVery tempting…..my husband's favourite….thank you raks!!!
Veena Theagarajan
May 2, 2014 at 1:32 pmThis comment has been removed by the author.
Rathy Kumar
May 2, 2014 at 1:32 pmThanks Raks for posting!!
Veena Theagarajan
May 2, 2014 at 1:38 pmlooks yum! I do add garlic to it. this version looks great!
Rani Vijoo
May 2, 2014 at 3:13 pmTempting potato fry…Nice clicks too 🙂
Pallavi
May 2, 2014 at 6:02 pmI do it by adding the sambhar powder instead:) Looks very tempting!!
Anonymous
May 2, 2014 at 7:01 pmAny recipe with baby potatoes can be made any way and it would still be a winner! This one looks delicious!
Shobha
divya's kitchen diaries
May 2, 2014 at 9:09 pmlooks delicious yummy
R
May 3, 2014 at 1:15 amspicy and delicious, great color too!
Sathya Priya
May 3, 2014 at 2:42 amI just dont add cumin powder …They look super tempting ,With moor kulmabhu this taste great
Sindhujabalaji
May 3, 2014 at 4:44 amOmg…simple d yummy curry….i usually marinate small potao wt spicepowders..urs seems instant one….keep rocking
Sindhujabalaji
May 3, 2014 at 4:45 amOmg…simple d yummy curry….i usually marinate small potao wt spicepowders..urs seems instant one….keep rocking
Kalaivani Dhinesh
May 3, 2014 at 6:50 amtempting…as always…
ambika clyton
May 6, 2014 at 12:10 amvery 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.
Mitha
May 6, 2014 at 12:10 amthis is the same way I make this too except nuts and jeera powder.
SHARMILEE J
May 8, 2014 at 12:02 amLooks super spicy and tempting with the lunch combo!
Vani Sundar
June 18, 2015 at 9:24 amSuperb, yummy and mouthwatering recipe.
Unknown
July 3, 2015 at 10:22 amVery 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.
Unknown
May 13, 2017 at 1:32 amRemoving the skins of baby potato is the most difficult part here. Can we do without?
Raks anand
May 13, 2017 at 1:28 pmWithout 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.