Potato is a staple vegetable in my pantry which i use any given day. In today's blog post i'm going to talk about the potato fingers recipe which is just awesome for our south Indian lunch menu, be it any variety rice like coconut rice, lemon rice or curd rice or the typical sambar sadam/rasam sadham, this recipe goes well with any of these dishes.
This is a toddler friendly recipe too as there are no green chillies added and i have kept the spice powders to minimal quantity.
There are couple of recipes using potato which remain my favorites. You can try these recipes here
Baby Potato Roast
kashmiri Dum Aloo
Broccoli Potato curry
Tawa Potato Roast
Mini hasselback potatoes
Potato Fish curry
Potato Podimas
I bet this one would definitely become one of your favorite potato recipes once you give it a try. Happy Cooking !
Ingredients:
4 medium sized potatoes
2 tsp cooking oil, olive oil preferred
1 tsp mustard seeds
1 tsp split urad dhal
1 sprig of curry leaves
1 tbsp chopped coriander leaves
1 tsp channa dhal(optional,if you really like that crispy bites then go for it and add it during tempering)
1 tsp red chilli powder
salt to taste
a fat pinch of turmeric powder
Steps:
Wash and slice the potatoes into the shape of pinky finger or even larger. You can peel off the skin if you want. Letting the skin on gives you a more crisper version.
Heat a wok or non-stick pan with oil.
Once the oil gets warm, add mustard seeds and urad dhal.
Let it splutter.
Then add sliced potatoes and toss them well for a minute.
Add salt.
Add turmeric powder.
Add red chilli powder.
Give it a good mix.
Add a cup of water and let it cook covered for about 12 minutes on medium-high flame.
Tip: The actual cooking time depends on the kind of tawa or pan you are using.
Make sure to check the water in between, if needed more water.
Now, the potatoes are cooked thoroughly and soft enough.
Finally add chopped coriander leaves and curry leaves.
Let it get roasted on high flame for about 3-4 minutes.
Switch off the flame and serve potato fingers alongside curd rice or lemon rice or rasam rice.
You can also serve it as a starter.
This is a toddler friendly recipe too as there are no green chillies added and i have kept the spice powders to minimal quantity.
There are couple of recipes using potato which remain my favorites. You can try these recipes here
Baby Potato Roast
kashmiri Dum Aloo
Broccoli Potato curry
Tawa Potato Roast
Mini hasselback potatoes
Potato Fish curry
Potato Podimas
I bet this one would definitely become one of your favorite potato recipes once you give it a try. Happy Cooking !
Ingredients:
4 medium sized potatoes
2 tsp cooking oil, olive oil preferred
1 tsp mustard seeds
1 tsp split urad dhal
1 sprig of curry leaves
1 tbsp chopped coriander leaves
1 tsp channa dhal(optional,if you really like that crispy bites then go for it and add it during tempering)
1 tsp red chilli powder
salt to taste
a fat pinch of turmeric powder
Steps:
Wash and slice the potatoes into the shape of pinky finger or even larger. You can peel off the skin if you want. Letting the skin on gives you a more crisper version.
Heat a wok or non-stick pan with oil.
Once the oil gets warm, add mustard seeds and urad dhal.
Let it splutter.
Then add sliced potatoes and toss them well for a minute.
Add salt.
Add turmeric powder.
Add red chilli powder.
Give it a good mix.
Add a cup of water and let it cook covered for about 12 minutes on medium-high flame.
Tip: The actual cooking time depends on the kind of tawa or pan you are using.
Make sure to check the water in between, if needed more water.
Now, the potatoes are cooked thoroughly and soft enough.
Finally add chopped coriander leaves and curry leaves.
Let it get roasted on high flame for about 3-4 minutes.
Switch off the flame and serve potato fingers alongside curd rice or lemon rice or rasam rice.
You can also serve it as a starter.
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