My 38th recipe "Easy Potato Roast", a quick and easy side dish with delicious south Indian flavors. Who in this world would not like potatoes. Whether you are in the Indian side of the world or in the western side of the world, you will have so many different and delicious dishes that can be made from potatoes. This recipe is a very simple south Indian dish which pairs very well with any rice dish like Lemon Rice, Coconut Rice, Coriander Rice, etc. Though I can eat this everyday, I usually prefer preparing this dish whenever I feel lazy to cut any other veggies or when I am running short of time. This dish can be prepared in less than 15 mins and at times is a great savior for me.
| Serves | : | 2 |
| Total Time | : | 15 mins |
| Preparation Time | : | 3 mins |
| Cooking Time | : | 12 mins |
Ingredients:-
| Potato | - | 3 Large (sliced) | |
| Turmeric powder | - | ¼ tsp | |
| Sambar powder | - | 2 tsp (Chilli powder- 1 tsp + Coriander powder- 1 tsp) | |
| Salt | - | ½ tsp (Adjust as needed) | |
| Oil | - | 2 Tbsp | |
| Mustard | - | ¼ tsp | |
| Broken urad dal | - | 1 tsp | |
| Jeera | - | ½ tsp | |
| Curry Leaves | - | 5 | |
| Onion | - | 1 Small(Finely Sliced) | |
| Garlic | - | 3 (Finely chopped) | |
| Ginger | - | ½ inch piece (Finely chopped) |
Method:-
| 1) | First, peel the potatoes and cut into thick slices. Leave them immersed in water, so that they don't change color. | |
| 2) | Now, heat a pan with 1 Tbsp oil, add the mustard, let it splutter and then follow it by urad dal and jeera. Once they turn golden brown, add the onion, ginger, garlic, curry leaves and saute until the onion turns dark brown in color. | |
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| 3) | Now, Add the sliced potatoes and saute for 1 min. Then, add the turmeric, sambar powder, salt and again give a quick stir. Add water till the potatoes are half immersed. Cover with lid and cook in low-medium flame till the water evaporates. By that time the potatoes would be almost done. | |
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| 4) | Now, turn the flame to high and saute continuously, by adding the remaining 1 Tbsp oil at regular intervals. At one point the potato slices will not stick to the pan and will turn brown. Turn off the flame and transfer to serving bowl. | |
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| 5) | Serve hot as a side dish for any rice dish. | |
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Notes:-
| • | Adjust the water and cooking time as per the quality of the potatoes. The brown potatoes we get here cooks extremely quickly. | |
| • | Take care not to cook the potatoes until mashed. | |
| • | Take care not to burn the onions. It would taste bitter. | |
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