Spicy baby potato fry is a delicious dish made with baby potatoes that are steamed and seasoned with spices. Perfect as a side dish with chapati, parotta or with rice and curry. It is a vegan and gluten free recipe.
Jump to:
If you enjoy cooking Indian food, this is one of the easy side dishes you have to try. It is made with basic spices that you may already have in your pantry. The freshly ground spice mixture is an essential part of this dish that gives the dish an incredible taste and texture that will please your whole family.
It's a versatile dish to prepare on busy weekdays. Be it to pack in a lunch box or for a simple yet filling meal that doesn't require much preparation time. The best part is that you can include it in your weekly meal plan to further save time.
You could grind the spice blend and steam the potatoes the day before if you plan to make this dish. Then, you can cook it in about ten minutes on a busy day without having to cut, peel, or grind anything.
Ingredients
- Vegetables and herbs: Baby potatoes, curry leaves and fresh coriander leaves.
- Spices, lentils and nuts: Cumin seeds, coriander seeds, fennel seeds, peanuts, salt, turmeric and red chilli powder.
- Liquid: Water to steam potatoes and oil to cook. I used olive oil but you could use any cooking oil that you regularly use.
See the recipe card for quantities.
How to make potato fry?
Add water to the idli pot, place the trivet and then a steamer basket on top.
Place washed baby potatoes inside the steamer basket.
Close the pot with a lid and cook over medium heat for 15 minutes until potatoes are tender.
Meanwhile, heat a small pan on another burner over medium heat.
Add coriander seeds, cumin and fennel seeds. Dry roast for 3-4 minutes until the spices release aroma.
Now add peanuts and roast for 3-4 minutes until they release aroma and change colour.
Switch the heat off and allow the spices to cool completely.
Transfer the spices to the blender or spice grinder and grind it to powder.
Once the potatoes are steamed, switch the heat off, take the lid off the pot and remove the steamer basket from the idli pot.
Put the basket in the sink under a tap and run some cold water a few times so that they cool down.
Peel the potatoes and place them on a plate. Set them aside.
Heat oil in a large pan or skillet over medium heat. Add cumin and let them crackle for a few seconds. Then add curry leaves and stir.
Add the peeled baby potatoes to the pan and stir well.
Cook for 3-5 minutes stirring regularly to prevent them from sticking to the pan.
Now add salt, turmeric and chilli powder. Stir well until potatoes are well coated with spices and cook for 2-3 minutes.
Finally, add freshly ground masala, chopped coriander leaves and mix well.
Switch the heat off.
Serve spicy baby potato fry with the main meal, chapati or parotta.
Tips and Tricks
Stirring: Stir regularly while cooking potatoes with spices and adjust the heat as needed to prevent them from sticking to the base of the pan.
Gently Toss: Toss potatoes gently while mixing with the spices to prevent them from breaking.
Remove basket with caution: The steamer basket will be extremely hot to touch, so remove it using oven mitts or gloves.
Do to cut down oil: This recipe requires extra oil to ensure potatoes don't stick to the base of the pan. So ensure not to decrease oil. As an alternative, use less oil and a nonstick pan.
Serving Suggestions
Pack it in lunch box along with chapati, curd rice or mildly flavoured rice such as mushroom pulao, carrot rice, jeera rice, coconut rice or peas pulao.
It can also be served as an accompaniment with roti, chapati or paratha.
Serve it as part of thali, which typically includes a variety of dishes served on a large platter with steamed rice, paratha, pulao, raita, dal, turai sabzi, bhindi do pyaza, pickle and desserts such as basundi or lauki halwa.
How to steam potatoes in instant pot?
- Fill the instant pot's inner steel pot with one cup of water.
- Place the trivet at the base of the pot.
- Place a steamer basket on the trivet.
- Place the washed baby potatoes in the steamer basket.
- Close the pot with the lid.
- Move the steam release valve to the sealing position.
- Press the steam button and set the timer for 4 minutes.
- Let the pressure release naturally for ten minutes after the timer goes off.
- After 10 minutes, turn the steam release valve to the vent position to manually release the remaining pressure.
- Once the pin next to the steam release valve drops, open the lid.
- Remove the steamer basket from the pot with caution.
Check out the instant pot carrot and potato recipe video on blog for the steaming process.
Storage
Fridge: Store leftover potato fry in an airtight container in the fridge and finish it off in 3 days.
Reheat: Place the required portion in a heatproof bowl and heat it in the microwave until piping hot. Alternatively, reheat it in a pan over medium heat on the stovetop.
FAQ
Yes, you can boil potatoes, but I suggest steaming instead because boiling increases the chance of overcooking the potatoes, which could leave them mushy.
KEEP IN TOUCH
Do let me know if you try this spicy baby potato fry recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Equipment
- 1 Idli Pot/Steamer
- 1 Steamer Basket
- 1 Trivet
- 1 Heavy Bottom Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 480 gms (or) 1.5 Cups Baby Potatoes wash
- 1 Teaspoon Coriander Seeds
- ½ Teaspoon Fennel Seeds
- ½ Teaspoon Cumin Seeds
- 2 Teaspoons Peanuts
- 3 Tablespoons Oil
- ½ Teaspoon Cumin Seeds
- 1 sprig Curry Leaves remove leaves from the stem and wash
- ½ Teaspoon Turmeric
- 1 Teaspoon Red Chilli Powder
- Salt as required
- 8-10 sprigs Fresh Coriander Leaves wash and chop finely
Instructions
- Add water to the idli pot, place the trivet and then a steamer basket on top.480 gms (or) 1.5 Cups Baby Potatoes
- Place washed baby potatoes inside the steamer basket.
- Close the pot with a lid and cook over medium heat for 15 minutes until potatoes are tender.
- Switch the heat off, open the lid and take the steamer basket out.
- Meanwhile, heat a small pan on another burner over medium heat.
- Add coriander seeds, cumin and fennel seeds. Dry roast for 3-4 minutes until the spices release aroma.1 Teaspoon Coriander Seeds, ½ Teaspoon Fennel Seeds, ½ Teaspoon Cumin Seeds
- Now add peanuts and roast for 3-4 minutes until they release aroma and change colour.2 Teaspoons Peanuts
- Switch the heat off and allow the spices to cool completely.
- Transfer the spices to the blender or spice grinder and grind it to powder.
- Once the potatoes are steamed, switch the heat off, take the lid off the pot and remove the steamer basket from the idli pot.
- Put the basket in the sink under a tap and run some cold water a few times so that they cool down.
- Peel the potatoes and place them on a plate. Set them aside.
- Heat oil in a large pan or skillet over medium heat. Add cumin and let them crackle for a few seconds. Then add curry leaves and stir.3 Tablespoons Oil, ½ Teaspoon Cumin Seeds, 1 sprig Curry Leaves
- Add the peeled baby potatoes to the pan and stir well.
- Cook for 3-5 minutes stirring regularly to prevent them from sticking to the pan.
- Now add salt, turmeric and chilli powder. Stir well until potatoes are well coated with spices and cook for 2-3 minutes.½ Teaspoon Turmeric, 1 Teaspoon Red Chilli Powder, Salt
- Finally, add freshly ground masala, chopped coriander leaves and mix well.8-10 sprigs Fresh Coriander Leaves
- Switch the heat off.
- Serve spicy potato fry with the main meal or any Indian flatbread.
Notes
Nutrition
Related
Looking for more side dish recipes? Try these:
More Baby Potato Recipes
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
Leave a Reply