A South Indian potato curry
Potato…a starchy tuber…a root vegetable that is much loved by so many of us. The Indian cuisine uses potatoes in so many ways I actually have no count of how many ! I should ask Google…see how many millions of recipes will show up !!
As a child one has fond memories of roasted potato curry, that was served with hot sambar or rasam and steamed white rice and a good dollop of ghee. It was usually a weekend fare since lunch was a family scene. No school, no work, a relaxed morning and women of the household putting together a simple yet the most delicious food for the family to sit down and enjoy together !
Baby potatoes make for a great potato roast – urulaikizhangu roast as we call it. Use it with skin or peel the skin after steaming them, that is completely up to one’s preference.
We ate it with some hot white rice, a dollop of ghee and some yummy spinach dal . But for the ghee on the rice, everything else is vegan. Using coconut oil to roast these potatoes most definitely adds to its taste, but that is just a suggestion.
This is my take on how my grandma’s recipe, I have used some ingredients from my modern panty, while hers used just salt and sambar powder.
Recipe : Baby Potato Roast
|Prep Time : 10 minutes||Cook Time : 15 minutes|
|Spice Level : 🌶🌶||Ease Level : 😃|
|Serves – 4||South Indian Curry|
Check Notes for alternate options.
- Baby Potatoes – 1 lb
- Turmeric powder – 1/2 teaspoon
- Cayenne – 1/2 teaspoon or to taste
- Paprika – 1/2 teaspoon – for color
- Ginger powder – 1/4 teaspoon
- Garlic powder – 1/4 teaspoon
- Madras curry powder – 1/4 teaspoon – optional
- Coconut oil – 2 tablespoon
- Salt to taste
- Curry leaves – 5 or 6 – optional
- Asafetida – a pinch – optional
- Semolina/rava/farina – 1 tablespoon
How to :
- Wash the baby potatoes really well and steam them until they are fork tender. They should be cooked through and also retain their shape. Make sure it not cooked too soft (it’ll still taste good, but not for this recipe).
- I peeled the skin because the kids don’t like the texture of it on steamed potatoes. Feel free to leave it on if you like it.
- Cut them into halves or quarters or if they are tiny enough, leave them whole. Again, our choice.
- Heat a skillet, add the coconut oil. When the oil is slightly hot, add the spice powders and let them toast for about 20 seconds.
- Next throw in the potatoes and curry leaves.
- Add salt to taste and mix it all well.
- Roast them on medium heat, stirring occasionally for 5 minutes.
- Now sprinkle the rava/semolina and toss well.
- Let it cook until desired crispness is achieved.
- Remove from the skillet and serve it hot and crispy!
- Use any potatoes you have, chop them saute instead of steaming, that’ll work too.
- Use any spice blend you like – Cajun spices, garam masala, Italian seasoning, etc.,.
- Use yellow semolina or the white farina/rava.
- If you want to keep it gluten free, use a tablespoon of rice flour instead of semolina.
- Using pink Himalayan salt adds to the flavor, not a must though.
- Squeeze some fresh lemon juice right before serving for that extra kick, not too much, they can get soggy.
- Use mint instead of curry leaves for a different flavor profile.
- Use fresh ginger and garlic if you like.
- Use the oven or an air fryer instead of the skillet.
I hope you enjoy this version of a potato roast..there are a few more we love and I will share it whenever possible. Make it your own and enjoy ! Thank you for stopping by !