Baby Potato Recipe Vegrecipesofindia: Easy & Tasty Ideas

Baby potatoes are not only adorable in size but also pack a punch of flavor and versatility in the kitchen. Whether you roast, boil, or sauté them, these tiny spuds elevate any meal with their creamy texture and ability to absorb spices beautifully.

In Indian cuisine, baby potatoes are frequently used in a variety of flavorful dishes that are both comforting and easy to prepare. This recipe from VegRecipesOfIndia promises a delightful experience for both novice and seasoned cooks alike, combining aromatic spices with tender potatoes for a dish that is perfect as a side or even a main course.

Perfect for weeknight dinners or special occasions, these baby potatoes can be cooked quickly and deliver a burst of taste in every bite. With simple ingredients and straightforward steps, this recipe is a fantastic way to explore Indian flavors while keeping things wholesome and vegetarian.

Plus, baby potatoes are a great source of nutrients, making this dish a healthy and satisfying choice for your family.

Why You’ll Love This Recipe

This baby potato recipe ticks all the boxes for a great vegetarian dish. First, the potatoes are cooked to perfection—soft inside with a slight crisp on the outside.

The aromatic spices and herbs infuse the dish with layers of flavor that are both comforting and exciting. It’s a one-pot wonder that requires minimal prep and can be made with pantry staples you likely already have.

Moreover, it can be easily customized to suit your taste preferences, whether you like it spicy, tangy, or mild. It’s also gluten-free and vegan, appealing to a wide range of dietary needs.

You’ll find that it pairs well with many other Indian dishes or can be enjoyed on its own as a hearty snack or side.

Ingredients

• 500 grams baby potatoes (washed and halved if large)
• 2 tablespoons oil (vegetable or mustard oil works great)
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 green chilies, slit (adjust to taste)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish
• Juice of half a lemon (optional but recommended for tanginess)

Equipment

• Large non-stick pan or skillet
• Mixing bowl
• Spatula or wooden spoon
• Knife and chopping board
• Measuring spoons
• Colander (for washing potatoes)

Instructions

1. Prepare the potatoes: Wash the baby potatoes thoroughly. If they are larger, halve or quarter them to ensure even cooking. Set aside.
2. Heat oil: Place your pan on medium heat and add the oil. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Sauté onions and chilies: Add the finely chopped onions and green chilies to the pan. Cook until the onions turn golden brown, about 5-7 minutes, stirring occasionally.
4. Add ginger-garlic paste: Stir in the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
5. Spice it up: Lower the heat and add turmeric, coriander powder, red chili powder, and salt. Mix well to combine all the spices with the onion mixture.
6. Add potatoes: Toss the baby potatoes into the pan, stirring well to coat them evenly with the spice mix.
7. Cook the potatoes: Cover the pan with a lid and cook on low-medium heat for 15-20 minutes, stirring occasionally. If the potatoes start to stick, sprinkle a little water and mix.
8. Final seasoning: Once the potatoes are tender and cooked through, sprinkle garam masala and stir well to combine. Cook uncovered for another 2-3 minutes to let any excess moisture evaporate.
9. Garnish and serve: Turn off the heat, squeeze fresh lemon juice over the potatoes, and garnish with chopped coriander leaves. Serve hot.

Tips & Variations

Pro tip: For extra crispy baby potatoes, after cooking, increase the heat and roast them uncovered for a few minutes while stirring gently.

You can add a pinch of homemade chili powder for a smoky heat or toss in some mustard seeds at the beginning for a slightly different flavor profile.

If you prefer a richer version, add a tablespoon of butter or ghee at the end of cooking. For a tangier variation, try adding a teaspoon of amchur (dry mango powder) along with the other spices.

To make this dish even more substantial, add chopped tomatoes or peas during the cooking process. This recipe also pairs wonderfully with other vegetarian Indian staples like Aloo Gobi Curry.

Nutrition Facts

Serving Suggestions

This baby potato dish is wonderfully versatile. Serve it alongside steamed basmati rice or warm rotis for a complete meal.

It also works well as a side to lentil dishes like dal or vegetable curries. For a lighter option, pair it with a fresh cucumber salad or a simple yogurt raita.

Looking for a full meal inspiration? Check out the A to Z Vegetarian Recipes for Every Meal and Occasion to find complementary dishes that will round out your dinner table beautifully.

Conclusion

Baby potatoes are a humble yet delightful ingredient that can transform any meal with their creamy texture and ability to soak up spices. This recipe from VegRecipesOfIndia showcases how simple ingredients and straightforward cooking techniques can create a flavorful and satisfying dish perfect for any occasion.

Whether you’re cooking for family or friends, these spiced baby potatoes offer a delicious and nutritious addition to your menu.

Don’t hesitate to experiment with the spices and garnishes to make this dish truly your own. And if you love exploring vegetarian recipes that are easy and full of flavor, be sure to check out other favorites like Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or try warming up with a comforting bowl from the Cauliflower Soup Veg Recipes of India.

Happy cooking!

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