It’s been a while since I posted anything North Indian on the blog. I have barely been able to post about the Daring Kitchen challenges. But, I am trying and here is a fresh, new authentic recipe 🙂 .
Pea like potatoes, not peas and potatoes. This is about the very new smallest potatoes that you can find. Even in India, folks would be really pleased if they could lay their hands on fresh small potatoes. You can get very very tiny ones there. Spring and summer months are usually the best bet to find them freshest. Its difficult to find really tiny ones here but Farmer’s Markets usually carry fresh baby potatoes. These have very tender skins and are never peeled. On our visits to the Farmer’s Market, the husband does not like to pass by these without buying cause potatoes are his favorite vegetable 🙂 . In my grandmother’s house, ‘aloo ka rassa’ or (potatoes and water with spice should be the correct description :-)) ) was made every day…..every day for 30-40 years……can you believe that? Now that I have finished describing our undying love for potatoes, let me proceed to the recipe. It is an easy one and requires very little preparation.
- Baby Potatoes (smallest you can find) washed and scrubbed 1/2 Kg
- Fresh Ginger washed, scrubbed and minced 2″ piece
- Green chilli minced 1 (optional)
- Canola Oil 2 Tbsp. (Vegetable oil is fine too)
- Cumin seeds 1 tsp.
- Asafoetida 1/2 tsp.
- Turmeric powder 1 tsp.
- Red chilli powder 1/2 tsp.
- Salt to taste
- Coriander seeds dry roasted and ground coarse 2 Tbsp.
- Amchur/Dry mango powder 1 Tbsp.
- Garam Masala 1 tsp.
- Cilantro leaves torn 1/4 cup
Washed scrubbed baby potatoes
The most important step I believe in these potatoes is the grinding of coriander seeds. In a wok, dry roast the coriander seeds till they turn aromatic and lightly brown in color. Set them aside. When they are cool enough to handle, grind them pretty coarse. This one ingredient will enhance the taste of the potatoes.
Heat oil in the wok (not a great idea to skimp on oil if looking for best taste……I must admit, I most often do 😉 ) add cumin seeds, asafoetida and turmeric powder. When the spices seem to be frying a little, add half the ginger and green chilli (if using). These do taste good when a little spicier than usual.
Next add the scrubbed potatoes, sprinkle the salt, mix and cover the wok. Reduce the heat to medium low. Let it cook for 10-15 minutes, stirring every 5 minutes. When the potatoes become tender, add the coarsely ground coriander powder, remaining amount of ginger, garam masala and amchur. Mix well and cover again for 2-3 minutes. Remove from heat and finally add the cilantro leaves and mix well.
Spicy baby potatoes or Matariya aloo are ready! Try these and I bet, these won’t last for long. These can be eaten on their own, as a side dish or with paranthas.