Baby Potato Masala Roast Recipe| Chinna Urulai Masala Varuval Recipe

Posted on Jan 25th, 2016

by Sowmya Venkatachalam

Categories:

5 from 2 votes

Baby potato masala roast is a very scrumptious dry curry. It's a perfect accompaniment for many Indian main courses. We can make this scrumptious roast using onion and ginger-garlic, along with masala, giving it more flavor. Using the red chili powder gives this recipe an extra boost of spice too.

Prep Time 15

Cook Time 30

Total Time 45

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Reading Time: 4 minutes

Potato Roast is an all time favourite for many of us. Its a perfect accompaniment for many Indian Main Courses. Baby Potato Masala roast is a very scrumptious dry curry. No other accompaniment will ever beat the taste of these baby potato roast. For any rice varieties and also for any Indian Bread this is the best side dish. We can make a plain roast or we can make using onion, ginger-garlic along with masala. I prefer the second version which is more scrumptious than the plain roast with red chilli powder.

Tips for making Baby Potato Masala Roast:

When sautéing onions ,we can add a pinch of salt that will bring out the moisture from onions which help the onions to cook faster
Pressure cook baby potatoes for 2 whistles or max 3. If we cook more then the potatoes will be so mushy
Instead of pressure cooking, we can also peel the baby potatoes, poke each potato with a fork and add it to masala and stir-fry. This process is tricky, sometimes the inner side might not get cooked properly. So pressure cooking for 2 whistles is a better option
Adding Roasted gram powder, gives a nice crispy texture to the potatoes

You can also try:

Recipe Card for Baby Potato Masala Roast Recipe| Chinna Urulai Masala Varuval Recipe

Instructions with Step by Step Pictures:

Finely chop the onions, tomatoes and set it aside. Also chop the green chillies
Wash and Pressure cook the baby potatoes allowing for 2-3 whistles. Once cooked, allow it to cool and peel the skin and keep it aside

Heat oil in a pan, add mustard seeds and cumin seeds and allow it to sputter. Then add chopped green chilli and chopped onion and saute the onions till they turn translucent

Then add ginger-garlic paste and saute for few seconds along with onions. Then add chopped tomatoes to the pan

Now, add turmeric powder, coriander powder and red chilli powder and saute well. Then add the cooked and peeled potatoes

Toss the potatoes well along with salt so that they are coated well with the onion-tomato masala. Keep the flame in medium low and allow the potato to cook with the masala for 15 minutes.

Once the masala and the potatoes are incorporated well, add roasted gram flour (Pottukadalai podi) and toss well. Finally add finely chopped coriander leaves and gently mix well