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Baby potato masala roast

Potatoes are an underrated source of essential nutrients. The fibre content of a potato with skin is comparable to that of many whole grain breads and pastas. Potatoes comprise large quantity of the enzyme catalase, which translates hydrogen peroxide into oxygen and water and thus prevents cell injury. Potatoes contain phytochemicals such as lutein and zeaxanthin; which protect and preserve eyesight and may help reduce the risk of macular degeneration.

Potato Roast is a spicy, delicious Indian style baby potato masala. This Indian Potato Roast is a gluten-free, and vegan, crunchy, spicy potato side-dish. It can be made in 15 minutes and is the best vegetarian stir fry to complement Indian main-course dishes.






Ingredients

  • 500g baby potatoes

  • 4 tbsp oil

  • 1 green chilli

  • 1 tsp cumin seeds

  • ¼ tsp asafoetida

  • ¼ tsp turmeric

  • ¼ tsp red chilli powder

  • ½ tsp grated ginger

  • 1 medium tomato, grated

  • 1 clove minced garlic (optional)

  • Salt to taste

  • Coriander and chopped peanuts for garnishing

Method

  • Peel and boil the baby potatoes

  • In a pot on medium flame, add the oil, green chilli, cumin seeds, asafoetida, turmeric, chilli powder and ginger.

  • Once the seeds begin to sizzle, add in the garlic and grated tomato. Cook until the tomatoes are soft.

  • Add in the baby potatoes along with salt.

  • Once the masala and the potatoes are incorporated well add finely chopped peanuts and coriander leaves and gently mix it together.

  • Let us know how your baby potato roast turned out using #spicyvegetarians



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