Ingredients
- Baby Potato – 18 – 20
2. Oil – 1 tbsp
3. Fennel seeds – 1/2 tsp
4. Shallots – 5 – 6, crushed
Garlic – 3 small, crushed
Curry leaves – A few
5. Turmeric powder – 1/4 tsp
Kashmiri chilli powder – 2 – 3 tsp
6. Salt – To taste
Method
- Pressure cook the baby potatoes adding little salt and enough water (around 3/4 cup) for 1 – 2 whistles (do not overcook). Open the cooker after 10 minutes. Drain the water. Peel off the baby potato skin and set aside.
2. Heat oil in a non-stick pan and add fennel seeds. Cook for a few seconds until fragrant. Add crushed shallots, garlic and stir till transparent. Add turmeric powder, chilli powder and cook for a few seconds over low heat. Add baby potatoes, salt and cook for 10- 15 minutes over low heat till roasted on all sides. Serve with curd rice/lemon rice/ plain rice etc.
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