I love potatoes! I can have them in any form except sweet 😱😱 Potatoes got to be spicy and delicious….can’t be bland and sad…! That’s what I am sharing today…awesome, spicy and so easy to make too!
Besides, it’s without any onion and garlic too…so perfect for the upcoming Indian festivals like Navratri when most of us eat food sans the onion and garlic element for 10 whole days. I won’t get into giving you the background of the festivals and the why’s and the how’s!
This recipe can be made in many ways and enjoyed in many more too! My Mom usually makes another kind of Aloo without onion and garlic, this is inspired from her basic recipe..which by the way has way too many fans out there 😍
I have mentioned the spices that I have used, but you can always change them slightly to your preference. These potatoes can be served as starters, along with dal and some steamed rice or you can add them to any curry/ gravy and enjoy it with Phulkas (Indian flatbread).
Yield: serves 2
Equipment: a heavy bottom skillet or pan, a large pot, measuring cups/ spoons.
300 gms baby potatoes (I have used the smallest kind, you can also use regular potatoes and cut them into cubes for this recipe)
salt to taste
3 cups water
1 tbsp refined oil
a pinch of asafoetida (hing)
1 tsp fennel seeds (saunf)
2-3 nos. green cardamom (choti Elaichi)
1 tsp roasted cumin pwd (bhuna jeera pwd)
1/4 tsp turmeric pwd
1/2 tsp red chilly pwd (I used degi mirch)
1/2 tsp crushed anardaana seeds
1/4 tsp chaat masala (optional)
a pinch of Garam masala
chopped coriander to garnish
Wash the baby potatoes well, do not peel them.
In a large pot, boil water with salt. Add these potatoes in boil until 80 percent cooked. They must not be mushy in texture. Drain the water and let the potatoes cool (skip the boiling bit if using large potatoes cut into cubes).
Now, heat oil in the skillet. Add hing and saunf along with cardamom. Let them crackle. Next, add the dry spicies mentioned above except anardana pwd and chaat masala. Sauté them together for 2 mins. Next, tip in the potatoes and check the seasoning, add more salt if needed. Mix well and cook for about 5-8 mins (I let the skin crisp up a bit). Finally, add the anardaana pwd and/ or chaat masala (I always add a bit, tastes so good!). Turn off the heat and garnish with some chopped coriander leaves. Serve them piping hot!
Happy Cooking folks!