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Home » ACCOMPANIMENTS » Small potato curry recipe (Small potato fry)

Small potato curry recipe (Small potato fry)

May 2, 2014 by Raks Anand 21 Comments /

small-potato-curry-recipe
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-fry

Small potato curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
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


To temper

Oil – 1 tblsp


Mustard – 1/2 tsp


Curry leaves – 1 sprig


Method

  1. 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.
  2. 1-baby-potato

  3. 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.
  4. 2-masala

  5. Add salt, 2 tblsp of water and the cooked potatoes. Give it a mix.
  6. 3-potatoes

  7. Add jeera powder and Roast well in medium flame until oil oozes out and turns golden brown here and there.
  8. 4-add-jeera

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.
small-potato-fry-indian

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Filed Under: ACCOMPANIMENTS, DRY CURRIES, KIDS CORNER

Previous Post: « Instant puli sadam | Leftover rice recipes
Next Post: Lunch menu 36 – Vazhaipoo vadai, Sambar, small potato curry »

Reader Interactions

Comments

  1. Sarada Subramaniam

    May 2, 2014 at 12:44 pm

    Very tempting…..my husband's favourite….thank you raks!!!

    Reply
  2. Sarada Subramaniam

    May 2, 2014 at 12:44 pm

    Very tempting…..my husband's favourite….thank you raks!!!

    Reply
  3. Veena Theagarajan

    May 2, 2014 at 1:32 pm

    This comment has been removed by the author.

    Reply
  4. Rathy Kumar

    May 2, 2014 at 1:32 pm

    Thanks Raks for posting!!

    Reply
  5. Veena Theagarajan

    May 2, 2014 at 1:38 pm

    looks yum! I do add garlic to it. this version looks great!

    Reply
  6. Rani Vijoo

    May 2, 2014 at 3:13 pm

    Tempting potato fry…Nice clicks too 🙂

    Reply
  7. Pallavi

    May 2, 2014 at 6:02 pm

    I do it by adding the sambhar powder instead:) Looks very tempting!!

    Reply
  8. Anonymous

    May 2, 2014 at 7:01 pm

    Any recipe with baby potatoes can be made any way and it would still be a winner! This one looks delicious!

    Shobha

    Reply
  9. divya's kitchen diaries

    May 2, 2014 at 9:09 pm

    looks delicious yummy

    Reply
  10. R

    May 3, 2014 at 1:15 am

    spicy and delicious, great color too!

    Reply
  11. Sathya Priya

    May 3, 2014 at 2:42 am

    I just dont add cumin powder …They look super tempting ,With moor kulmabhu this taste great

    Reply
  12. Sindhujabalaji

    May 3, 2014 at 4:44 am

    Omg…simple d yummy curry….i usually marinate small potao wt spicepowders..urs seems instant one….keep rocking

    Reply
  13. Sindhujabalaji

    May 3, 2014 at 4:45 am

    Omg…simple d yummy curry….i usually marinate small potao wt spicepowders..urs seems instant one….keep rocking

    Reply
  14. Kalaivani Dhinesh

    May 3, 2014 at 6:50 am

    tempting…as always…

    Reply
  15. ambika clyton

    May 6, 2014 at 12:10 am

    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.

    Reply
  16. Mitha

    May 6, 2014 at 12:10 am

    this is the same way I make this too except nuts and jeera powder.

    Reply
  17. SHARMILEE J

    May 8, 2014 at 12:02 am

    Looks super spicy and tempting with the lunch combo!

    Reply
  18. Vani Sundar

    June 18, 2015 at 9:24 am

    Superb, yummy and mouthwatering recipe.

    Reply
  19. Unknown

    July 3, 2015 at 10:22 am

    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.

    Reply
  20. Unknown

    May 13, 2017 at 1:32 am

    Removing the skins of baby potato is the most difficult part here. Can we do without?

    Reply
  21. Raks anand

    May 13, 2017 at 1:28 pm

    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.

    Reply

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