This week, I have chosen the regional side dishes as the theme, and also wanted to star potato in all the recipes. So you will see three delicious potato preparations this week. Today’s recipe is a really simple side dish you can have with any type of rice variety. These spicy potatoes are full of garlic flavour and they are absolutely yum. If you are planning on a simple meal, do include this to jazz it up. You can either pressure cook or MW the potatoes before roasting. I some times allow raw potatoes to cook in the spice mix, but it takes some time. And if you don’t mind the skin, you can add it with the skin for roasting.
This time, I MW ed the potatoes for 5 minutes on high, peeled them and used it in the recipe. I made it as part of my Tamil Nadu Biryani meal I made for the April Mega Blogging Marathon Biryani and Pulao Festival. But I didn’t post this thali in the series. Still I couldn’t leave that delicious potato roast, so am posting it today for the regional side dishes. My daughter loved the potatoes so much and she has asked me to do this every time I make potatoes. I usually don’t add garlic in potatoes when I serve it for Sruti, but this time I felt she needed a change, so added some grated garlic and the result was amazing. But if you don’t like garlic, you can either skip using it or reduce the quantity for a milder flavour.
Potatoes – 3 Medium sized
Garlic – 3 Pods
Ghee – 2 tbs
Curry Leaves – a sprig
Red Chilly Powder – 1 tsp
Pepper Powder – 1/2 tsp
Garam Masala – a pinch
Salt – to taste
Coriander Leaves To Garnish
Pressure cook or MW the potatoes until done.
Remove skin and cut into small cubes.
In a pan heat ghee and add all the spices and curry leaves.
Give a nice stir and cook for a minute or two.
Add the potato and add salt.
Mix well and reduce flame.
Keep stirring at regular intervals until the potatoes are slightly crisp.
Garnish with coriander leaves and serve them piping hot.
Will post the recipes later for this version of kuska and egg kurma.