Monday, February 18, 2013

Easy Potato Roast/ Potato Vadakkal

                                      Cubed Potatoes roasted to a crisp with Indian spices


Who doesn't love potato vadakkal :) ? This is something I long for at least once a month. Curd rice and Potato roast is such a heavenly combination for lunch and is one of my most favourite dish. And I dint mention how quick this was right?,  in and out of the kadai in 20 minutes :).

Ingredients

Serves - 2
Spice Level - Moderate
Prep Time - 5 minutes
Cook time - 20 minutes

Potatoes - 4,medium sized
Oil - 2 Tbsp
Mustard - 1 Tsp
Jeera - 1 Tsp
Hing - a generous pinch
Curry Leaves - 2 Sprigs
Turmeric - 1/4 tsp
Masala/Curry Powder - 1 Tbsp
Salt - as per need

How do you do it

1. Peel and wash the potatoes well. Chop them into medium sized pieces and keep aside soaked in a bowl of water to prevent them from oxidizing.

2. Heat oil in a kadai and throw in the hing, mustard, jeera and curry leaves and let them roast.

3. Drain the potatoes and throw them in and mix well with the tempering.

4. Add the turmeric, half the amount of salt and the curry powder. Wrap the potatoes well with these.

5. On medium flame, saute them and close with a kadai. Let them cook for about 15-20 minutes. In between you may sprinkle some water and stir with a ladle to prevent from sticking to a kadai. You could taste the seasoning in between and add more salt, curry powder if needed.

6. Remove from flame once they are crispy and cooked and seasoning is just perfect.

Goes really well when served with rasam or curd rice.

2 Yummmm:

kitchen queen February 18, 2013 at 1:38 PM  

I am drooling.delicious potato curry to have with any rice dish.

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