How to make Masala Baby Potatoes - SK Khazana -
Baby potatoes tossed in simple masalas and served in two ways
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby potatoes (बेबी आलू), Ghee (घी)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Masala Baby Potatoes - SK Khazana checkout Baby Potatoes in Tamarind Sauce, Aloo Gol Matol, Aloo Tuk, Sea Salt Roasted Baby Potatoes . You can also find more Snacks and Starters recipes like Pasta Pakodas French Toast Malai Kabab Paneer Ke Nuggets
Masala Baby Potatoes - SK Khazana Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Masala Baby Potatoes - SK Khazana Recipe
Baby potatoes boiled & peeled 26-30
Ghee 4 1/2 teaspoons
Cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Cumin seeds 1 teaspoon
Iceberg lettuce 3-4
Medium cucumber 1
Tomato slice 1 to garnish
Fresh coriander sprigs to garnish
Malta orangrs 2
Tinned pineapple slices cut into big chunks 3
Tinned cherries seeded and halved 8-10
Fresh cherries to garnish
Method
Step 1
Heat 2½ tsps ghee in a non-stick pan, add ½ tsp cumin powder and ½ tsp garam masala and mix well. Add baby potatoes, remaining cumin powder, remaining garam masala and salt land mix well. Cook on high heat for 2-3 minutes, stirring continuously. Transfer half of the cooked potatoes into a bowl.
Step 2
Add remaining ghee to the potatoes remaining in the non-stick pan and add cumin seeds and mix till the cumin seeds coat all the potatoes.
Step 3
Place some lettuce leaves in a serving bowl and put the potatoes over them. Cut the cucumber into flower, place a tomato slice and garnish with coriander sprigs.
Step 4
Halve a malta orange and place both the halves upside down on a serving platter. Halve the remaining malta orange and cut 6 thin slices horizontally, remove the seeds and place them all around the halved orange.
Step 5
To make cocktail sticks of the remaining potatoes, insert a pineapple chunk, halved cherry and baby potato on each toothpick. Insert 7-8 such cocktail sticks on top of each orange half. Garnish with fresh cherries.
Step 6
Serve both the potatoes immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
