Thursday, November 1, 2012

Spiced Baby Potato Roast

I love cooking for family and making them happy with dishes of their choice and also some specials from my kitchen prepared specially for them. Two weeks back, we had invited in-laws for dinner and I was busy drafting out the menu for the meal. As they do not have onions and garlic, a lot of my usual dishes got ruled out and I was pondering over some unique combination to dish out something that would 'wow' them!

Spotted those little baby potatoes lying in the basket and for the gravy I remembered the coconut milk I had picked up at the store earlier that week. So teamed up the two along with some spices and voila... a brand new dish, which every one loved at the dining table! :) It was a good combination and I had mentally book marked the recipe for a second attempt sometime later, with some tweaks.

So, for this month's Magic Mingle, the ingredients are Potatoes and Cumin. Both of which are in this dish that I had created. Only this time, I gave cumin a major share holding and cut out some other spices. I liked today's version even better than the first attempt! :) Its flavourful, yet mild and yum!


Baby Potaotes - 12-15
Cumin Powder - 2 tsp
Cumin Seeds - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Curd - 1 tbsp
Coconut Milk - 1/2 cup
Dried Fenugreek Leaves / Kasuri Methi - 1 handful
Pepper Powder - a dash
Salt - to taste
Oil - 1tbsp

  • Boil the baby potatoes, peel off the skin.
  • Put these peeled potaotes in a large mixing bowl and add cumin powder, chilli powder, trumeric powder, salt, curd and a dash of oil.

  • Mix well. Using a fork, poke holes in each of the potatoes so as to allow the spices to get inside.
  • Keep aside the marinated potatoes for a few minutes.

  • Heat oil in a pan, add cumin seeds.
  • Once they begin to crackle, add in the marinated potatoes and allow to roast on medium flame for about 10-15 minutes. At frequent intervals turn them over to ensure they are evenly roasted all around.

  • Once the potatoes turn golden brown, switch off the stove.

  • Add in the coconut milk and dried fenugreek leaves.
  • Mix well and then switch on the stove and allow to cook for not more than 2 minutes on medium flame. Coconut milk is not to be cooked for too long, as it thickens very quickly.
  • Sprinkle a bit of pepper powder if you want extra spice, as the coconut milk would have reduced the spice level of the potatoes.
  • Transfer onto a serving bowl and serve hot with rice or rotis. They may even team up great with Methi Pooris.

    Sending it to Magic Mingle


  1. looks absolutely inviting and tempting.. very delicious recipe dear..

  2. ooooooh! smoking!!!!!:D
    marinate potatoes?? whoa...tats somethin new! the combo ..the idea....overall a 10 outta 10 :)

    1. Yeah babe... and they are simply awesome... try them out :)

  3. early morning...opened my eyes and these potatoes are just calling me..lovely! marked n will make them for dinner today itself!!

    1. Oh please do try them out... you will LOVE them :) Let me know once you try them... :)

  4. They look so delicious... spicy and yummy!

  5. Hi Nan,
    A foodie blog by an amchi! Great. Loved this potato recipe. Interesting use of kasoori methi.I am your latest follower. Do visit me. Regards.

  6. It is yummy looking potatoes. lovely.

  7. I love anything made with baby potatoes they are so yummy must try this one they look so good.

  8. Hey Nanz...I tried this recipe turned out really well(add info : used Idaho potatoes :-) )