Hello, friends, food lovers, and community members! I hope you are all doing well and enjoying time with your loved ones.
Currently, I am in India, but I made this recipe in Norway after harvesting a few items from my garden. Unfortunately, this year wasn’t great for gardening, and we only had a limited crop that came up on its own, including red currants, some pea pods, calendula, and these small potatoes.
My husband thought the potatoes were too small to use, but I was determined to try something with them, so I made spiced mini potatoes. I would never buy potatoes this size, but since they were from the garden, I couldn't bear to throw them out.
Here you can see the size of potatoes, they are small but of very good quality. altogether they were around 350 grams
Ingredients:
350 grams of cooked and peeled mini potatoes
2 tsp oil
1 tbsp chopped coriander leaves.
2 cm ginger sliced or made julienne
1 tbsp fresh grated coconut.
spices in powder form
1 tsp chilli powder
1/2 tsp turmeric powder
A pea-sized hing
1 tsp salt
1/3 tsp dry mango powder
1 tsp garam masala
1 tsp curry leaves powder
whole spices
2 tsp coriander seeds
1 tsp cumin seeds
25 black peppercorns
1/2 tsp funnel seeds
1 tbsp dried mint leaves
First, I washed and cooked potatoes.
then I peeled them and kept them aside.
Roasted whole spices one by one: coriander seeds, black pepper, cumin seeds, and funnel seeds on low heat until they are aromatic.
Mixed them with chilli powder and turmeric powder.
then just warmed mango powder, garam masala,
Hing and mint leaves salt to get out the moisture to make the masala powder easily.
Ground the spices in a mixer.
The spice mixture after grinding.
I pressed each potato using hand pressure to get some cracks.
Heated oil in a pan.
Added ginger to the warm oil and stirred.
Added potatoes to the pan, stirred them carefully.
Chopped coriander stirred well.
Added spice powder around 4-5 tsp to it. (You can use less or more) Toss potatoes until coated with spices thoroughly.
Covered and cooked for around 3-4 minutes on a lower heat.
Garnished with 1 tbsp fresh grated coconut and a few coriander leaves.
