A simple potato dish, which can be cooked in a jiffy. It’s a family recipe of mine, and I cook this very often for breakfast. These spicy, tangy and little sweet potatoes are absolutely delectable.
The curry leaves are the most important ingredient in this recipe, it gives a subtle flavor, what I like most.
Pan Roasted Baby Potatoes with Curry leaves
- Baby potatoes- 250g (boiled and peeled)
- Curry leaves- 2 sprig
- Whole dry red chili- 1 (broken)
- Nigella seeds/kalojire/kalonji- 1/4 tsp
- Green chilies- 2-3
- Chat masala- 1 tbsp (hipped)
- Black pepper powder- 1/2 tsp
- Sugar- 1 tsp
- Vegetable oil- 3 tbsp
Prick the potatoes several times on all sides with a fork.
Heat oil in a frying pan. Temper with kalonji, curry leaves and dry red chili. Add the potatoes along with all the other ingredients. Fry on medium flame for 10 minutes.
Remove from heat, serve hot with roti, puri or rice.
You can cook this with regular potatoes too. Just cut them in large cubes and cook.