Right here’s a South Indian model Potato Roast recipe, which is actually simplicity at its finest. This dish has minimal substances, that too those that are often obtainable in an Indian house pantry. Plus, it’s fast, straightforward to organize and can serve the aim of a tasty spicy aspect dish. All you bought to do is to boil the potatoes and pan roast them with mustard seeds, spice powders and curry leaves.
About Potato Roast
This Potato Roast (additionally referred to as Urulai Kizhangu Roast in Tamil language) is without doubt one of the finest choices for days, if you need to put together a scrumptious dish on a brief discover.
One other related South Indian approach of getting ready a fast aloo recipe is that this Potato Podimas (savory and spiced cooked potatoes).
Each these recipes don’t require a lot cooking expertise and could be simply ready by bachelors and even novices. I imply you don’t need to be a professional chef or stress over with the recipes of each these.
Along with these potato-based dishes, it’s also possible to do that spicy Mushroom Roast with North Indian flavors.
On this Potato Roast recipe, I’ve used sambar powder to herald a singular zing and elevate the style profile.
If you happen to don’t have readymade sambar powder at house, make it with this Sambar Powder recipe. Or else, put together the aloo roast with simply the turmeric powder and purple chili powder.
This aloo roast is a no onion, no garlic recipe, and is barely spicy and scorching. Nonetheless, the spices could be adjusted and there’s completely no downside with that.
How you can make Potato Roast
1. Boil or steam 3 medium-sized potatoes until they’re simply cooked. They need to not disintegrate or recover from cooked.
You could possibly cook dinner potatoes in a stovetop strain cooker, Immediate Pot or in a pan on the stovetop.
If cooking in a stovetop strain cooker, then first rinse the potatoes and place them in a 3-litre cooker with water nearly masking the potatoes. Stress cook dinner on medium warmth for two whistles or till they’re nearly cooked.
When the strain falls naturally by itself, then solely open the lid. Drain the water and set the potatoes apart to chill.
2. When the potatoes flip heat or cool, peel them.
3. Then cube or chop them.
Make Potato Roast
4. Warmth 2 tablespoons oil in a pan. Crackle ½ teaspoon mustard seeds first preserving warmth to a low.
5. Then, add 10 to 12 curry leaves and sauté for a couple of seconds or till the curry leaves flip crisp.
6. Add the diced potatoes and stir to combine.
7. Sprinkle all the bottom spice powders and seasonings:
- ¼ teaspoon turmeric powder
- ½ teaspoon purple chili powder or cayenne pepper
- ½ teaspoon sambar powder
- 1 pinch asafoetida
- salt as required
8. Stir nicely, in order that the spices coats the potatoes nicely. Sauté on low warmth for five to six minutes stirring in between.
The potatoes are sautéed in a pan on a low to medium-low warmth which makes them have a crisp texture.
For a extra crispy texture, you would add 1 to 2 teaspoons of rice flour after mixing the potatoes with the spices.
9. Carry on turning at intervals to make sure even crisping and roasting of the potatoes.
10. As soon as completely roasted, serve them scorching. You can even garnish Potato Roast with coriander leaves (for those who favor) or drizzle some lemon juice whereas serving.
11. Serve Potato Roast as a aspect dish with sambar-rice, rasam-rice or dal-rice combo.
Potato and Indian Delicacies
You go in any a part of the Indian subcontinent, one vegetable (truly a tuber) which you’ll persistently discover throughout households is the potato. I’d fairly name it a staple vegetable for us Indians.
There are various veggies and inexperienced leaves that nature has for us. However the sort of love that we’ve for the common-or-garden potato is one thing else solely.
So, when the foundation vegetable potato is so widespread in India, clearly there are specific dishes with potato which have variations as you go from area to area.
If not this fashion, then you’ll be able to even get pleasure from it with some dal-rice, rasam-rice, chapati/roti, poori, paratha and even plain dosa, uttapam, and so on. Principally, all the opposite regional varieties can be consumed in an analogous approach.
- Use both common potatoes or child potatoes to make this dish. Be sure that you boil the potatoes in a approach that they keep their form and never get mushy.
- If you happen to don’t have the sambar powder, make the dish with out it.
- Alter the spices as per your private likings. You possibly can even add some inexperienced chilies for a spicier dish.
- To make it extra genuine, you’ll be able to cook dinner it in coconut oil as nicely.
- Mash the Potato Roast slightly and use as a stuffing for dosas, sandwiches, rolls and wraps. Unfold on toasts for an open sandwich.
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Potato Roast Recipe
This Potato Roast is a simple and spicy South Indian dish made with potatoes. It has minimal substances, that too those that are often obtainable in an Indian house pantry.
Prep Time 20 minutes
Cook dinner Time 8 minutes
Complete Time 28 minutes
Stop your display screen from going darkish whereas making the recipe
Rinse the potatoes first a couple of instances in water.
Boil or steam the potatoes until they’re simply cooked. They need to not disintegrate.
You possibly can cook dinner the potatoes in a stove-top strain cooker, in a pan on stovetop or in an Immediate Pot.
For cooking in a stovetop strain cooker, place the rinsed potatoes in it. Add sufficient water masking the potatoes.
Stress cook dinner for two whistles on medium warmth or till the potatoes are nearly cooked.
Let the strain fall naturally within the cooker after which solely open the lid.
Drain the water and take away the potatoes. Or take away the potatoes with tongs and set them apart on a plate to chill.
Peel the potatoes and cube them once they turn out to be heat or are cooled.
Making potato roast
Warmth oil in a pan. Crackle the mustard seeds first on a low warmth.
Then add the curry leaves and saute for a couple of seconds or until the curry leaves turn out to be crisp.
Add the diced potatoes and stir to combine.
Sprinkle all the bottom spice powders, asafoetida and salt.
Stir nicely, in order that the masala coats the potatoes nicely. Saute for five to six minutes on a low warmth.
Carry on turning at intervals to make sure even crisping and roasting of the potatoes.
You can even garnish the roasted potatoes with coriander leaves for those who like.
Serve potato roast as a aspect dish with sambar rice, rasam rice or dal rice combo. You possibly can drizzle with some lemon juice for those who favor whereas serving.
- As a substitute of standard potatoes, you would use new potatoes or child potatoes to make this dish.
- If making the recipe with small potatoes or child potatoes, then strain cook dinner on medium-high to excessive warmth just for 1 whistle or till the strain builds up within the cooker and also you hear the hissing sound of the vent weight/whistle.
- The potatoes can be cooked in an Immediate Pot or in a pan on the stovetop including water as required.
- In accordance with your style preferences, add much less or extra of the spices and alter the seasonings accordingly.
- If in case you do not need sambar powder, make the dish with out it.
Potato Roast Recipe
Quantity Per Serving
Energy 301 Energy from Fats 135
% Every day Worth*
Saturated Fats 2g13%
Polyunsaturated Fats 1g
Monounsaturated Fats 12g
Vitamin A 343IU7%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 60mg300%
Vitamin B6 1mg50%
Vitamin C 142mg172%
Vitamin E 6mg40%
Vitamin Okay 6µg6%
Vitamin B9 (Folate) 623µg156%
* % Every day Values are based mostly on a 2000 calorie weight loss program.
This Potato Roast recipe publish from the weblog archives first printed in January 2014 has been republished and up to date on 12 August 2022.