Monday, February 16, 2009

Potato roast

First I should admit that , this potato roast may be a well known recipe for many. Because the simple but elegant potato curry could be the first for any beginner.
Who can deny a hearty serving of roasted potatoes along with the piping hot sambar and rice?
While browsing through my blog , I found that some potato roast is missing and immediately started posting this recipe.
I modified the well known original version with some marination (just like any non-veg roast).
(The original version do not call for any curd or marination. But doing so enhances the flavor)
We can enjoy each step in this cooking process , because of its flavor:)
I prefer to do this roast in a heavy iron wok ('Irumbu chatti' in Tamil). If we cannot find such a robust wok, we can get satisfied with a thick bottomed non stick vessel. Use the Indian store-bought potato for this dish. Because we cannot be sure of the original touch with other potatoes. If you know any other variety of potato that tastes like Indian potato, kindly let me know.


Potato - 4 (1/4 kg)
onion - 1 (chopped 1 cup)
Turmeric - a pinch
curd - 1/2 cup
Red chilli powder - 1 tbsp
Ginger garlic paste - 1 tbsp
Olive oil - 3 tbsp
Fennel seeds - 1 tsp
Curry leaf - 1 brig
cilantro , mint - a handful
salt - to taste.
Dry roast and grind:
Cinnamom - a bit
cumin - 1/2 tsp
fennel seed (sombu) - 1 tsp
cloves - 2
coriander seeds - 1 tbsp

Scrub and peel the potato skin. Wash and clean it.
Cut each potato into 4 - 6 big pieces.
Dry roast and grind the items given. This is the masala powder.
Mix curd, salt, Red chilly powder, turmeric , ginger garlic paste, prepared masala powder and marinate it for an hour or more.
Heat oil in a thick bottom vessel.
Fry the fennel seeds to red color.
Add the chopped onion, cilantro, mint leaf, curry leaf and fry for a while.
As the onion turns transparent , add the marinated potato mixture.
Stir well. Reduce the flame, cover it and cook with occasional stirring.
This roast should be cooked in very low flame.. Do not hasten the process, as it may char the dish.
If the curry starts sticking to the bottom, sprinkle little water and then cook it covered.
The masala will be slowly absorbed by the potato while the outer side becoming crispy.
Using a spatula gently check if the potatoes are done. Then check for salt .
Potato roast is ready!

Serving suggestions:
Mostly people serve it as a side dish for sambar & rice or rasam & rice.
Goes fine with roti also.
The consistency should be like a dry curry.
Serves four.


Finla said...

I love potato roast and this is making me drool here.

Chutneytales said...

Just now i had my dinner..but now im hungry.This potato roast is mouthwatering..I love to have this with rasam and rice..

Malar Gandhi said...

Marination sounds very you said, we can really enjoy the flavour, during each step of the cooking procedure!:) Love IT!:)

Varsha Vipins said...

The sound of that combo made me drool..yummy..:)

Cham said...

Marinating is different, looks spicy and delicous

Raks said...

Marinating using curd mixture is a good idea,i will try it out some time!

Unknown said...

an all time favo..never no for potatoes..

sriharivatsan said...

Who will say no to potatoes.. i can have this daily..This is making me hungry now..

Yasmeen said...

I'll go head over heels for such an irresistible potato roast:)

Purva Desai said...

this looks comfort food and delicious

Mahimaa's kitchen said...

the masalas that u use is diff from what i use.. very nice. who doesnt like potatoes? looks yummy.

Recipeswap said...

Potatoes look extremely delicious..marination makes it even tastier.

judsy hari said...

hi my name is judsy. i like ur blog very much. i found good recipes here which iam serching for. Its really good

Unknown said...

Look very yummy .. could eat with coconut milk rice too..

m.. going to try this combi this weekend.

ARUNA said...

yumm....yumm....yummy!!!! Yet another lip-smacking dish vicky!

Unknown said...

Tried last weekend as said and it was very yummy..
Thanks for sharing

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