Baby Potato Fry with Curry Leaves| Vrat Ka Khana

Baby Potato Fry with Curry Leaves| Vrat Ka Khana

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Potato, a Universal Favourite

Potatoes top the list for Navratri fasting and instead of the regular aloo tomato, I made Baby Potato Fry with Curry Leaves. Whenever you are in a fix about what to cook, the first thing that comes to mind is Potatoes. They are easy to cook, a universal favourite and can be used in myriad ways. Kids just lap them up and adults too find them very appetising. It is easy to please anyone with a bowl of Baby Potato Fry. The starch in potatoes provide the necessary energy during fasting and even keep you full.

Most important of all, how is your Navratri going on. Life is short, enjoy it to the fullest.

Goodness Of  Baby Potatoes

It is a proven fact that there are various benefits of eating baby potatoes. They are rich in all types of amino acids and several nutrients. Surprisingly, potatoes are said to be good for losing weight. Yes, that’s what research says. The reasons to eat baby potatoes and include them in your diet are numerous. Baby potatoes are the potatoes that are harvested before they are fully developed. Owing to this, you will find that baby potato has a sweeter taste. Cooking methods for Baby potatoes is versatile; steamed, broiled, grilled, roasted, stir-fried, baked.

Baby Potato Fry with Curry Leaves

As I pondered about mint-aloo or tomato-aloo while walking in the garden, I reached the curry leaves tree and the scent from it was a Eureka moment. I decided to make Baby Potato Fry with Curry Leaves. I just plucked a few sprigs and entered the kitchen with my loot. The delicious dish that I prepared was appreciated so much.

Benefits of Curry Leaves

I live in South India and curry leaf trees are found in almost every home. Karvepakku, as they are known in the local dialect, are a staple and extensively used in curries, dal, rice, snacks, podi to enhance the flavour. They are relished for their aromatic and distinctive flavour and have several health and beauty benefits. Curry leaves is a herb that helps in conditions like indigestion weight loss, blood pressure, diabetes, acne, hair loss, etc. Commonly known as kadi patta, they contain various nutrients and vitamins.

Ergo, when I cooked Baby Potatoes fry with Curry leaves it was an awesome combo for a Vrat recipe. Potatoes are versatile and a humble vegetable that is used in various cuisines.

Serve Baby Potatoes Fry with Kuttu ki Roti

Check out my other Vrat recipes; Banana Lassi, Banana Cutlets and Lauki ki Kheer., Sabudana ki khichdi and Roasted Makhana

Check out my previous posts of #MyFriendAlexa My Cache of Positives from this Lockdown, Project Self Love, Natural Organic Hair Colour and Homemade Hair Oil Recipe for Hairloss

Baby Potato Fry with Curry Leaves| Vrat Ka Khana

Print Recipe

Baby Potato Fry with Curry Leaves is a flavorful dish with the subtle taste of the curry leaves adding a unique flavour.

• CourseMain Dish
• CuisineNavratri Vrat Ka khana

Servings	Prep Time
4 persons	20 minutes

Cook Time

30 minutes

Servings Prep Time 4 persons 20 minutes

Cook Time 30 minutes

Baby Potato Fry with Curry Leaves| Vrat Ka Khana Print Recipe Baby Potato Fry with Curry Leaves is a flavorful dish with the subtle taste of the curry leaves adding a unique flavour. CourseMain Dish CuisineNavratri Vrat Ka khana Servings Prep Time 4 persons 20 minutes Cook Time 30 minutes Servings Prep Time 4 persons 20 minutes Cook Time 30 minutes

Ingredients

• 1/2 kg Baby Potatoes boiled and peeled
• 1 cup fresh Curry Leaves
• 4- 5 tbsp oil
• 2 tbsps peanuts roasted and crushed
• 1 tsp Red chilli powder Optional
• 1 tsp Rock salt to taste
• 1 large Tomato
• 1 tsp Cumin seeds
• 2 dried Red chillies

Servings: persons

Instructions

1. Wash the potatoes well and boil in an open pan. Peel and set aside

   
2. Heat 2 tbsps. oil in a deep non-stick pan, add the cumin, red chilli powder, dry red chillies and salt. Stir fry till a little golden. Transfer in a bowl and set aside.

   
3. Heat 1 tbsp oil in another pan, add the curry leaves and fry till crisp. Roughly chop tomato and add fried curry leaves to a mixer jar and blend to a smooth paste.

   
4. Heat remaining oil in the pan add cumin seeds, green chillies and a few curry leaves.

   
5. Add dried red chilli and ground paste and mix well. Add the fried potatoes and a little water, rock salt and mix well. Cover and cook on medium heat for 10 minutes.
6. Roast the peanuts, peel and crush roughly. Add the crushed peanuts and mix well.

   
7. Transfer into a serving bowl and serve hot garnished with a fresh coriander sprig.

   
8. The taste of the curry leaves tickles the palate and it is lip-smacking when scooped up with the Kuttu Ki Puri.

   

Recipe Notes

• Prick the potatoes all over with a fork before cooking so that they imbibe all the salt, seasonings and flavours.
• If you do not have fresh curry leaves you can use dried and powdered too.
• Dry roast the curry leaves in a pan or in a microwave if you do not want to fry.