Recipe for Potato Roast / Aloo Roast or Sabzi
Last month, when I posted Mor Keerai on the blog as a dedication to my MIL, my husband insisted that I should blog about the delicious Potato Roast as well and happily agreed to pose for it. Many of them who visited the blog, loved the potato roast sitting quietly in the background and hence I thought of blogging this separately. Since I had no inclination to post this separately on the blog, I had just photographed the close up images minus any styling etc. I have the habit of taking close up shots of all the components that form part of the blog post, many of which don’t make it to the blog but always remain in a folder stored on the laptop. I sometimes like to go through my work to see how I can improve and such images really help me. After reading the comments, I was so glad that I took this photograph which looks pretty simple but made me realise that nothing goes unnoticed, hard work especially. Thank you everyone for that trust in me.
If there is one vegetable my husband demands every weekend, it is Potato Roast. Ofcourse, I don’t give into his demands. I am too stubborn with our diet plans in place and even though we don’t avoid anything in particular, Potatoes are once a month indulgence and we make sure we walk few kms extra to burn the calories.
South Indians love this sabzi and it is often the best accompaniment to Sambar. There is something about mixed vegetable sambar or the Arachavitu Sambar and Potatoes, the moment it reaches your mouth, you are one happy person, often indulging in few extra ladles of sambar and spoons of the curry and once the meal is over, a mandatory siesta is applicable. So, yes, this is what exactly Narayan believes too and while his siestas have become a luxury owing to hectic work and travel, he ensures on Sunday he takes a mandatory hour long nap followed by a cup of tea.
Potato Roast, the monthly indulgence is usually scheduled for Sundays when Narayan has extra bites of potatoes, makes extra rounds to the kitchen trying to indulge in a conversation with me while grabbing few pieces of the potato roasting in the pan while I drive him away requesting him to be patient until lunch.
A very simple recipe and easy to make and we both love this specially with baby potatoes, than the normal ones. Lipsmacking, Spicy, tasty and goes well with Curd Rice or Dal Tadka and steamed rice too. I am sure you will give it a try soon.
Some of my other favourite Potato Sabzis on the blog are the
- Sukki Batatyachi Bhaji
- Alu Shimla Mirch ki Sabzi
- Potato and Mint Raita
- Vangi Batatyachi Bhaji
- and Aloo Corn Methi Sabzi.
Recipe for Potato Roast / Aloo Roast / Sabzi
Prep Time – 10 mins
Cook Time – 40 mins
Serves – 2 to 3 nos.
- Baby Potatoes – 250 gms
- Mustard Seeds – 1 tsp
- Chana Dal – 1 tsp
- Turmeric Powder – ½ tsp
- Red Chilli Powder – 2 tsps
- Whole red chillies – few roughly torn into pieces
- Sesame Oil – 1.5 tblsp
- Hing – a big pinch
- Salt as per taste
- Curry leaves – few sprigs
- Wash the potatoes well under running water, drain and keep aside.
- Pressure cook the baby potatoes with their skin and without any water in a pressure cooker for just 4 to 5 whistles.
- Once the cooker cools, remove the potatoes, allow it to cool thouroughly before peeling the skin off.
- After peeling the skin, sprinkle turmeric powder, red chilli powder and some salt. Mix it well with a clean and dry spoon and keep aside.
- Meanwhile, heat a non-stick kadhai, add the required quantity of sesame oil, then add the mustard seeds and allow it to crackle.
- Add some hing in the hot oil along with curry leaves, chana dal and the whole red chillies.
- Now add masala coated baby potoates and just mix it very lightly with a spatula.
- Turn the heat to its lowest point and allow it to roast slowly.
- Since we are adding less amount of oil for the roasting, allow it to cook on very low heat with just few seconds of tossing in between
- After 20 minutes of cooking, they will turn nicely roasted and flavourful.
- Switch off the flame and serve it with hot rice, ghee and some dal as an accompaniment.
Recipe Notes –
- Smearing of red chilli powder and turmeric powder over the boiled baby potatoes ensures the masalas get coated evenly and it roasts well with a golden brown top.
- If you find the quantity of red chilli powder used here to be slightly more, you may reduce it according to your preference. Usually this is a spicy stir fry.
- If you are making this for lunch box, you can smear the masalas over potatoes and store it in your refrigerator and cook it the next morning.
- Do not place a lid over the pan while this is being roasted, it won’t provide the golden brown exterior and turn mushy.
- Don’t add any water for cooking the potatoes.
- Few people add curry powder or sambar powder too but I have not added the same. You can add if you prefer the taste.
- I love this vegetable with baby potatoes but you can use any other variety of potatoes too.