Potato Roast Recipe | Urulai Kizhangu Roast
Potato Roast also known as Urulai Kizhangu Roast in South India is a delicious stir fry made with cooked potatoes, mustard seeds, curry leaves and spices. This No Onion No Garlic South Indian Style Crispy Roasted Potatoes is served with Rice and Sambar or Rasam.
Servings 3 people
Equipment
- Pressure Cooker or Instant Pot For cooking potatoes
- Pan
Ingredients
- 500 grams Baby Potatoes cooked, peeled
- 2 tablespoon Sesame Oil substitute with vegetable oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Kashmiri Red chili powder
- ½ teaspoon Turmeric powder
- 1/8 teaspoon Hing or Asafoetida
- Curry Leaves, few sprigs
- Salt to taste
Instructions
- Cook and Peel 500 grams baby potatoes. Add salt, toss and keep aside.
- Heat a wok/kadhai/pan, add sesame oil and mustard seeds. Allow the seeds to crackle and then add asafoetida or hing.
- To this add curry leaves. Be careful as it will splutter a bit.
- Now add the cooked potatoes, spices (turmeric and red chili), salt to taste and mix gently.
- Lower the heat, allow the spices to coat the potatoes and cook for 10-12 minutes.
- Once the potatoes have crisped or appear roasted, switch off the heat and serve.
Notes
Variations – The recipe is a No Onion No Garlic version. If you want to add onion and garlic, use 1 medium onion and 4-5 cloves of garlic (both finely chopped). You can sauté them with mustard seeds and curry leaves, before adding the cooked potatoes and spices.
Storage / Leftovers -
Leftovers can be packed and stored in an airtight container. Store in refrigerator for 2-3 days. You can re-heat leftovers in a microwave.
If making for a dinner party or entertaining, you can prep the potatoes a day earlier. The potatoes can be cooked, peeled, diced and frozen for meal prep.
Note - I have used a non-stick pan for the recipe. If using cast iron pan or stainless steel pan, you may need extra oil for cooking else the potatoes will stick to the pan. Use your judgement while adding oil.