Curried Potatoes – The Indian Roast Potatoes


If there’s one dish that’s Tara’s absolute favourite, it’s this! Slightly crispy on the outside and soft on the inside, these curried potatoes are a perfect side with dhal, rice and chapati. They go well with yoghurt to dip dip too. ⁣

Ingredients: ⁣

  1. 500 grams small potatoes ⁣
  2. Oil to cook ⁣
  3. Salt to taste ⁣
  4. 1.5 tsp mustard seeds ⁣
  5. 1 tbsp split yellow peas, optional
  6. 1 tsp split urad dhal, optional. ⁣

    𝘞𝘦 𝘦𝘢𝘵 𝘴𝘱𝘪𝘤𝘺 𝘧𝘰𝘰𝘥𝘴 𝘴𝘰 𝘩𝘦𝘳𝘦’𝘴 𝘢 𝘴𝘶𝘨𝘨𝘦𝘴𝘵𝘪𝘷𝘦 𝘲𝘶𝘢𝘯𝘵𝘪𝘵𝘺 𝘰𝘧 𝘴𝘱𝘪𝘤𝘦𝘴. 𝘗𝘭𝘦𝘢𝘴𝘦 𝘢𝘥𝘫𝘶𝘴𝘵 𝘵𝘩𝘦 𝘲𝘶𝘢𝘯𝘵𝘪𝘵𝘪𝘦𝘴 𝘵𝘰 𝘴𝘶𝘪𝘵 𝘺𝘰𝘶𝘳 𝘱𝘳𝘦𝘧𝘦𝘳𝘦𝘯𝘤𝘦. ⁣
  7. 1 tsp turmeric ⁣
  8. 1 tbsp chilli powder ⁣
  9. 2 tbsp curry powder ⁣

Method:

  1. Boil potatoes until cooked, peel skin and keep aside. I boiled it in @instantpotofficial. Do not overcook the potatoes or they’ll fall apart and won’t remain a single unit. ⁣
  2. Heat oil in a pan. Add mustard seeds and once they crackle, add split yellow peas. ⁣
  3. Throw in the potatoes and sauté for 5-10 minutes. ⁣
  4. Add salt and spice powders. Sauté and cook until potatoes are beautifully golden and crispy on top. ⁣

    You can chop the potatoes after boiling but we prefer to keep it whole. Remember to cut into pieces or fingers for younger babies. ⁣

Curries Instant Pot Lunch and Dinner Snacks

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