Who doesn’t like potatoes ? I love potatoes in all forms. This is one such humble root that mixes with everything and adapt its flavour. This versatile tuber picks up lovely flavours of spices or any veggies when cooked with. And whatever is the combo, Aloo has to be the hero in that dish.
Baby potatoes are one such cute looking thing which I find most fun to cook. There are some recipes I make often, but have never posted them. Somehow some of these recipes which I make often do not get posted. What we do often or as a routine, always gets overlooked. So I have decided to add these everyday recipes too and you must have seen many such recipes being posted.
Potatoes always comes to the rescue when we have no veggies or greens available with us.
Oh I have to tell, this dry spicy Karive Aloo recipe serves the purpose of both appetizer as well as main course. I love to have it with rasam rice or sambar rice topped with ghee and baby potatoes on the side….really it’s sheer bliss !
This recipe has always been my hubby’s fav, he likes to gobble it as it is like a snack. So they are regular affair at our table.
This recipe uses baby potatoes, small cute little potatoes boiled and peeled and then sauteed with Indian spices and herbs, goes superb as an accompaniment with rasam rice or sambar rice and of course with hot chapatis too.
Let’s quickly check out this herby version of baby potatoes….My style😉 !
Serves : 5 Nos
- 1 kg baby potatoes
- 3 tbsp oil
- 1 tsp mustard seeds
- A big pinch of asafoetida
For karive masala :
- 1 cup fresh karive or curry leaves
- 1 cup fresh coriander
- 2 tsp cumin seeds
- 15 garlic cloves
- 20 green chillies
- 1/4 cup fresh coconut
1. Par boil the potatoes and peel them. Keep aside.
2. Grind the masala ingredients into a fine thick paste by adding 2 to 3 tbsp of water. Keep aside.
3. Heat oil in a wok, temper the mustard seeds, add asafoetida and then add par boiled baby potatoes. Gently mix. Fry the potatoes on high flame till slightly browned from all the sides.
4. Now add ground karive masala, mix and fry for 4 to 5 minutes on low heat till everything incorporates well and the flavour gets along with the potatoes.
5. That’s it…Spicy Karive Aloo is ready. Serve with hot steamed rice or rasam rice or chapati or as an appetizer too.
Other potato recipes….
Add salt while boiling potatoes to have evenly salted taste. This makes a big difference to over all taste of the curry.
Use large potatoes….cut into cubes…in place of baby potatoes, if later are not available.
Do not overcook the potatoes just par boil as we need firm potatoes.
Don’t add too much of water while grinding just a tbsp of water or 2.
Don’t fry potatoes for a long time after adding ground paste or else u ll end up in a very dry curry.
I have made the curry a bit spicy so adjust the spice level according to your taste.
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