Baby potatoes cooked with a spicy masala powder and finished with lemon juice.
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Baby potatoes 16-20
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Cloves 4-5
Fennel seeds (saunf) 1 teaspoon
Green cardamom 2-3
Whole dry red chillies, broken 2-3
Oil 2 tablespoons
Salt to taste
Lemon juice 1 tablespoon
METHOD
Wash and wipe the potatoes and cut into two to four pieces each without peeling.Dry roast cumin seeds, coriander seeds, cloves, fennel seeds, green cardamoms and red chillies. Cool and grind coarsely. Heat oil in a pan and the potato pieces and salt. Stir, cover and cook on medium heat. Once the potatoes are cooked, add the freshly ground roasted mixed spices (generously). Mix well, cover and cook on medium heat for another five minutes. Open the lid, add lemon juice and remove from heat. Mix, cover and keep aside for at least five minutes. Serve while it is still hot.
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Baby potatoes 16-20
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Cloves 4-5
Fennel seeds (saunf) 1 teaspoon
Green cardamom 2-3
Whole dry red chillies, broken 2-3
Oil 2 tablespoons
Salt to taste
Lemon juice 1 tablespoon
METHOD
Wash and wipe the potatoes and cut into two to four pieces each without peeling.Dry roast cumin seeds, coriander seeds, cloves, fennel seeds, green cardamoms and red chillies. Cool and grind coarsely. Heat oil in a pan and the potato pieces and salt. Stir, cover and cook on medium heat. Once the potatoes are cooked, add the freshly ground roasted mixed spices (generously). Mix well, cover and cook on medium heat for another five minutes. Open the lid, add lemon juice and remove from heat. Mix, cover and keep aside for at least five minutes. Serve while it is still hot.