Baby potatoes are one cute looking thing, which is also fun to cook. If it’s roasted or grilled or pan-fried or curries, baby potatoes are loved in every possible way. This is one tasty side dish that’s super easy to assemble. Boiling the potatoes prior to baking keeps the potatoes tender and fluffy inside and the roasting produces crispy delicious skin. this recipe is all for you.
That spicy masala coats how beautifully to the baby potatoes dry, every bit of this masala baby potato roast will drive you to that tickling spice heaven. You can serve the roasted baby potatoes with chapati, rice or any other meal of your choice.
- 12-14 Baby Potatoes
- 12-15 cloves Garlic
- 1 small Onion
- 1-inch Ginger, chopped
- 3 Dry Red Chillies
- 1 medium Tomato, finely chopped
- 2 teaspoons Coriander Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Dry Red Chilli Powder
- 1/2 teaspoon masala
- 1 tablespoon + 4 tablespoons Oil
- Coriander Leaves, finely chopped
- Soak dry red chilies in 2-tablespoons water for 10 minutes.
- Boil baby potatoes until tender and peel its skin.
- Grind garlic, ginger, soaked dry red chili, tomato, coriander powder, cumin seeds, turmeric powder, and salt together in a grinder and make a smooth tomato-garlic paste.
- Heat 1 tablespoon oil in a non-stick pan. Shallow fry boiled potatoes for 2 minutes over medium flame.
- Sprinkle chaat masala and garam masala over it and fry for 1 more minute. Turn off flame and transfer potatoes in a bowl.
- Heat 4 tablespoons oil in the same pan. Add finely chopped onion and sauté until light brown.
- Add tomato-garlic paste and sauté on low flame until oil starts to separate or for approx. 4-5 minutes.
- Add dry red chili powder and mix well. Add shallow fried potatoes, stir and cook for 3 minutes.
- Turn off flame and transfer prepared baby potatoes in a serving bowl. Lasaniya batata is ready. Garnish it with coriander leaves and serve hot.