Potato Roast is a popular side dish in south Indian cuisine that goes well with sambar, rasam rice and curd rice. It is a simple, quick, and delicious dish. In this method, I have half-cooked potatoes and roasted with spices. In other methods, you can directly add chopped/sliced potatoes and roast with masala powders or you can shallow fry potatoes and roast it with the spice mixture. As compared to other methods, this method will absorb less oil since the potatoes were already cooked.
- 4 Potatoes
- 1/2 tsp Urad Dal
- 3/4 tsp Chili Powder
- 1/2 tsp Red Chili Powder optional
- 1 pinch Turmeric Powder
- 1/2 tsp Coriander powder
- 1/4 tsp Garam masala Powder
- 1 pinch Asafoetida
- 2 tsp Oil
- 1 medium size Onion
- 10 Garlic Pods
- 1/2 tsp Mustard Seeds
- Few Curry Leaves
- Few Coriander leaves
- Salt as needed
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Wash and cut potatoes into half, pressure cook for 2 whistles
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Once done, wash boiled potatoes with cold water and drain the water completely.
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Now peel the potatoes, cut them into small pieces.
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In a bowl, add chilli powder, red chilli powder, coriander powder, garam masala powder, turmeric powder, and salt, combine it evenly.
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Add the potatoes to the mixture. Mix it well and set it aside.
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Heat oil in a pan, add mustard seeds, urad dal, and curry leaves, allow it to splutter.
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Add chopped onions, saute for a minute.
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Add the garlic pods and coriander leaves, fry them for a minute.
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Add the potatoes, saute for a minute in medium-low flame.
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Roast until the potatoes become slightly golden brown.
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Serve hot with rice.