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.
Best Ever Indian Style Potato Roast Recipe
- 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
- 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.