e
It was only a few days back that we were welcoming the new year and now the first month of the new year is already gone. I hope all of you are still sticking to your new year resolutions and implementing all the new plans you had in mind.
I had been trying to eat healthy as much as possible and I hope to continue the trend. When I talk of eating healthy, the first blog that comes to my mind is this. It is an amazing space with a variety of recipes and there is not a single deep fried dish. I have bookmarked and have tried a number of dishes from her space and they turned out every bit delicious! The recipe of today's post comes from there too.
Potatoes are very versatile and I make something of it very often. The day I spotted the very small variety of baby potatoes in the supermarket, I knew instantly what I had to make of them. This dish is versatile too and you can have it as a chat all by itself or as a curry with chapattis. There was a time when I didn't use garlic in my cooking because, I found the smell too overpowering and it was only slowly with time I began to appreciate the flavour it added to dishes. Still, I use it in moderation so that my dishes would have a very subtle garlic flavour. But, this one is an exception. Although I have used less garlic than stated in the original recipe, it has a predominant garlic flavour, which I actually LIKED in this dish. I have made only a few tiny changes to the original recipe, I grilled the boiled potatoes instead of baking them and I reduced the garlic and chilli to my taste and increased the tamarind. Thank you Rachana for this amazing versatile recipe.
Recipe Source: Veggi Fare
Serves 2
Ingredients 400 grams baby potatoes, boiled and peeled
4 tbsp - sunflower oil + to grease the baking tray
1/4 tsp cumin seeds
2 bay leaves
2 tbsp - coriander powder
1/4 tsp cumin seeds
2 bay leaves
2 tbsp - coriander powder
3-4tbsp - tamarind pulp
salt to taste
To be coarsely ground together:
salt to taste
To be coarsely ground together:
4 cloves of garlic, peeled and chopped
4 pieces - whole red chillies
2-3 inches of ginger
1 tbsp - cumin seeds
2-3 inches of ginger
1 tbsp - cumin seeds
little water to help in grinding
Lemon juice and loads of finely chopped coriander leaves to garnish
- Preheat the oven to 200 degrees C on grill mode. Grease the baking tray with a little oil. Place the potatoes and mix lightly so that the oil coats the potatoes.
- Place the tray in the upper rack of preheated oven and grill until slightly golden. It took 15 minutes in mine and I tossed them around once in between so that they were grilled uniformly.
- Heat oil in a pan, add the cumin seeds, bay leaves and the coarsely ground paste.
- Saute the paste on a medium heat for a couple of minutes. Add the coriander powder and salt and cook for another 6-7 minutes on low heat, stirring occasionally.
- Add the baked potatoes. Mix lightly, cover the bowl and let it cook for 10 mins, stirring occasionally.
- Add the tamarind pulp. cover and let cook for another couple of minutes.
- Remove from the heat, but leave the pan covered. To enhance the taste and the flavours, prepare a few hours in advance.
- Serve at room temperature, after garnishing with the lemon juice and coriander leaves.
Linking it to Spice Your Food and Health With Spices- Cumin seeds by Tomato Blues. It is an event started by Anu, New Year, New Dish by Nupur , This Month Potato Mania by Siri and to my Event Healthy & Hearty.
Thank you for stopping by! Cheers!
