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

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, baby potato fry with curry leaves/navratri recipes. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Baby Potato Fry with Curry Leaves/Navratri Recipes is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Baby Potato Fry with Curry Leaves/Navratri Recipes is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. 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. Make ready 1/2 kg Baby Potatoes boiled and peeled
  2. Get 1 cup fresh Curry Leaves
  3. Make ready 2 tbsps peanuts roasted and crushed
  4. Take 1 tsp Red chilli powder Optional
  5. Get to taste Rock Salt
  6. Take 1 large Tomato
  7. Take 1 teaspoon Cumin seeds
  8. Get 2 Dried red chillies
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.

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