Baby Potato Fry with Curry Leaves/Navratri Recipes
Baby Potato Fry with Curry Leaves/Navratri Recipes

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, baby potato fry with curry leaves/navratri recipes. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Baby Potato Fry with Curry Leaves/Navratri Recipes is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Baby Potato Fry with Curry Leaves/Navratri Recipes is something that I’ve loved my whole life. They’re fine and they look fantastic.

Baby Potato Fry Recipe with step by step pics. Easy Tamilnadu style Baby Potato Fry recipe. Potatoes are a favorite among kids and adults alike.

To get started with this recipe, we must first prepare a few ingredients. You can cook baby potato fry with curry leaves/navratri recipes using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Baby Potato Fry with Curry Leaves/Navratri Recipes:
  1. Prepare 1/2 kg Baby Potatoes boiled and peeled
  2. Make ready 1 cup fresh Curry Leaves
  3. Make ready 2 tbsps peanuts roasted and crushed
  4. Get 1 tsp Red chilli powder Optional
  5. Take to taste Rock Salt
  6. Get 1 large Tomato
  7. Take 1 teaspoon Cumin seeds
  8. Make ready 2 Dried red chillies

Heat oil in a kadai and splutter mustard seeds,urad dal,cumin seeds. Add finely chopped onions & curry leaves. After onion turn transparent,add the g&g paste. Saute till raw smell goes offf.

Steps to make Baby Potato Fry with Curry Leaves/Navratri Recipes:
  1. Heat 2 tbsps. oil in a deep non-stick pan, add the baby potatoes, red chilli powder and salt and mix well. Stir fry till a little golden. Transfer in a bowl and set aside. - Heat 1 tbsp oil in another pan, add the curry leaves and fry till crisp. - Roughly chop tomato and add fried curry leaves to a mixer jar and blend to a smooth paste.
  2. Heat remaining oil in the pan add cumin seeds, green chillies and a few curry leaves. - Add dried red chilli and ground paste and mix well. Add the fried potatoes and a little water, rock salt and mix well. Cover and cook on medium heat for 10 minutes.
  3. Add the crushed peanuts and mix well. - Transfer into a serving bowl and serve hot garnished with a fresh coriander sprig. The taste of the curry leaves tickles the palate and it is lip-smacking when scooped up with the Kuttu ki Puri.
  4. Notes - Prick the potatoes all over with a fork before cooking so that they imbibe all the salt, seasonings and flavours. - If you do not have fresh curry leaves you can use dried and powdered too. - If you do not want to fry the curry leaves you can dry roast in a pan or in a microwave.

This potato curry recipe uses baby potatoes to prepare visually appealing and tasty curry. When cinnamon and cloves begin to. Potato is used a lot in Indian recipes, simple stir fry recipes are almost always incomplete without it. Add the chopped mint leaves, paprika powder and give a good mix. Also add salt but be careful here as you will be adding potatoes to the curry which.

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