These baby potato dish is just not another potato recipe what you make everyday, but has a special value in your plate, these are flavourful, delicious and exceptional. Boiled baby potatoes, sautéed in the most amazing flavoured TADKA with minimum spices!
For this dish, tadka is flavoured with black pepper, curry leaves, roasted peanuts , sesame seeds and green chillies. Although I have added black pepper twice ( double the amount ) dish is not over powering with the pungent spiciness but actually enhances all the flavours !
Sesame seeds and Peanuts adds beautiful crunch and provides little balance as both ingredients are full of minerals and protein and makes a smashing combination. Although generally we peel the skin of the potatoes, with this recipe I have always used potatoes with the skin.
These lip smacking and finger licking baby potatoes are ideal for the Vrat or Upwas as they are cooked without any onion or garlic.
These yummy and irresistible potatoes can be enjoyed with mild plain Yogurt and Rajgiro Siro/Halwa ( Amaranth flour pudding )
📖 Recipe
Sesame Peanut Baby Potatoes
Ingredients
- 500 grams baby potatoes
- 1 teaspoon black pepper lightly crushed
- 3 tablespoons sesame seeds
- 4 tablespoons roasted peanuts with the skin lightly crushed
- 1 teaspoon cumin seeds
- 3 tablespoons ghee
- 1 sprig fresh curry leaves
- 5 green chillies slit
- 1 teaspoon ground black pepper
- lemon juice to taste
- sea salt to taste
- 5 tablespoons fresh coriander finely chopped
Instructions
- Wash the baby potatoes thoroughly and prick each one with a sharp knife.
- Boil the potatoes in salted water until just tender.
- Drain well and peel the skins if preferred.
- Heat the ghee or oil in a kadai or frying pan over medium heat.
- Add the cumin seeds and allow them to crackle.
- Add the green chillies and curry leaves and sauté for a few seconds.
- Stir in the lightly crushed roasted peanuts, lightly crushed black pepper, and sesame seeds. Reduce the heat and cook for a few seconds until fragrant.
- Add the boiled potatoes and season with sea salt and the freshly ground black pepper.
- Toss gently to coat the potatoes evenly and cook over high heat for 1 to 2 minutes.
- Remove from the heat and drizzle with fresh lemon juice.
- Garnish with the chopped coriander and serve hot.
Notes
- Leave the potato skins on for extra texture, or peel them if preferred.
- Avoid overcooking the potatoes so they hold their shape.
- Delicious served with dal, curry, yogurt, or as part of an Indian meal.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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