Best Ever Indian Style Potato Roast Recipe. This is the only potato roast recipe you will ever need, take my word for it and bookmark this post NOW!
Last week, I posted this on Instagram and the result was everyone craving a good Potato Roast.
“Yesterday, I saw someone’s picture of potato roast on Twitter and god promise I have been dreaming of it since then. But since I am resting my back, no one is allowing me to get to the kitchen to cook. Proud to report that it didn’t let me stop from having the roast, I lied down on bed and gave step by step instructions to the cook on how to make it. And the result was such a kickass roast, I think I am going to dream of it again. Of course, a quick simple picture of the same HAD to happen. Not just with rotis, I am actually imagining this going perfectly well with a glass of chilled beer and some chicken wings on the side.”
I got so many requests for this recipe that I thought of doing a quick post for the same. There is a lot happening in life right now and I really don’t have the luxury and time to write a detailed post but I will be back with lots of news soon. Till then, here is the Potato Roast recipe. Make it and I promise you will fall in love.
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it. And if you are looking for another aloo recipe, this Dahi Walle Aloo is perfect for summer.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 500 gm baby potato
- 2 tbsp oil I use coconut/sesame oil
- 1 tsp mustard seeds
- 1/4 tsp Methi Dana fengureek
- 1 tsp jeera seeds cumin
- 1/4 tsp hing
- 1 tsp suanf fennel, roughly pounded
- 1 tsp coriander seed roughly pounded
- 10-12 curry leaves
- 8-10 shallots chopped
- 2-3 green chilli chopped
- 1 tsp ginger grated
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp sambhar powder
- Salt to taste
Ingredients
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- Wash the potatoes cook in a pressure cooker for one whistle. Don't overcook as these are small potatoes and you will end up having a mush if you do. I like to add salt at this point as it leaves the potato salted from inside.
- Peel the potatoes and keep aside. If some of the potatoes are largish, you can chop them into two slices.
- In a heavy bottom pan or kadai, heat oil. Once the oil is hot, add mustard seeds, methi dana, zeera, hing, fennel seeds and coriander seeds and saute for a minute or two.
- Add curry leaves and shallots and saute for 5-6 minutes on medium heat.
- Add ginger, green chilli and saute for another minute.
- Add the dry spices i.e. coriander powder, turmeric powder, red chilli powder, sambhar powder and salt and fry for 3- 4minutes. Add a little sprinkle of water if the masala seems very dry.
- Add the potato and toss them well in the masala. Roast for 5-6 minutes. Serve hot with dal/rasam and rice.
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