Petite Potato Pleaser
This dish, featuring baby potatoes, Kashmiri chilli powder, fennel seeds, and curry leaves, provides a nutrient-rich blend supporting immune function, digestion, and heart health, it is versatile, can be enjoyed as a side with rice or roti, or even as a warm salad.
Ingredients
- 500 gms Baby potatoes
- Fennel seeds 1 table spoon
- Curry leaves -3 sprigs
- Kashmiri chilli powder 2 teaspoons
- Olive oil or cooking oil 2 table spoons
- Salt to taste
- 4 teaspoon Fennel seeds
- 2 teaspoon Kashmiri chilli powder Paprika powder
- Salt to taste
Instructions
- Boil Potato’s:
- In a vessel add sufficient water and boil washed baby potatoes (with skin) with a pinch of salt. Boil the potatoes for 10 minutes or until it is al-dente (cooked to be firm for the bite). Cool it and peel the skin of the potato’s.
- Make Potato pleaser:
- Heat Olive or any other cooking oil in a pan.
- Add fennel seeds when the oil is hot, toss it for 20 seconds
- Add the potatoes, then Kashmiri chilli powder, curry leaves and salt to taste.
- Mix them well and simmer the stove, cook the potatoes in slow heat for 20 minutes.
- Every 5 minutes turn the potatoes (leave the pan open)
- In 20 minutes yummy potato pleaser is ready.
- If you are using an oven after adding and mixing the potatoes ,chilli powder, curry leaves and salt, transfer the contents to a baking tray. Bake it for 30 minutes in about 140 degrees.
- Final Touch:
- Once the potatoes are done garnish with some more fried curry leaves.
- Serve
Notes
Serve the potato pleaser with rice or as an entrée (with yoghurt or your favourite dip) .
Enjoy your aromatic Potato Pleaser ! Adjust the spices according to your taste preferences.
Enjoy your aromatic Potato Pleaser ! Adjust the spices according to your taste preferences.