Baby Potato Fry with Curry Leaves| Vrat Ka Khana
Baby Potato Fry with Curry Leaves is a flavorful dish with the subtle taste of the curry leaves adding a unique flavour.
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
Instructions
- Wash the potatoes well and boil in an open pan. Peel and set aside
- 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.
- 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.
- Heat remaining oil in the pan add cumin seeds, green chillies and a few curry leaves.
- 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.
- Roast the peanuts, peel and crush roughly. Add the crushed peanuts and mix well.
- Transfer into a serving bowl and serve hot garnished with a fresh coriander sprig.
- The taste of the curry leaves tickles the palate and it is lip-smacking when scooped up with the Kuttu Ki Puri.
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.
