Potato Roast - South Indian Potato Curry

potato roast/south Indian potato curry recipe - simple roast recipe with red chilli powder and turmeric powder along with aromatic ginger garlic paste.

I have been MIA for past few days and need some break or some kind of thing after i traveled and return from native and i feel little lonely kinda thing and i want to cook some recipes to post it here.So it takes sometime to prepare and post it and i posted some recipes which are lying in my draft in past few days and this is my last post in my draft.Thought of posting it today and here comes the recipe which is so easy to make and this is so easy for beginners and bachelors to make this one without any difficulty.This is perfectly pairs with jeera rice and rasam.

The recipe calls for simple ginger garlic paste,turmeric powder and red chilli powder and there you get the roast perfectly.the only thing you want a little extra oil to get it better roasted one.You can apply the same recipe for yam,elephant yam and also for sweet potato.For sweet potato it gives the both sweet and spicy taste to it.Lets move on making the roast,

potato roast/south indian potato curry

potato cubes roasted in spices

Ingredients

• potato - 3 nos boiled and peeled
• onion - 1 finely chopped
• Red chilli powder - 1 teaspoon
• turmeric powder - 1/4 teaspoon
• Ginger garlic paste - 1 teaspoon
• salt - to taste
• fennel seeds - 1 teaspoon
• oil - as needed

Instructions

1. Cube the potatoes which are pressure cooked upto 3 whistles and this is enough fro making roast.
   
2. Then in a mixing bowl,take the ginger garlic paste,red chilli powder,turmeric powder and salt and make a marinade.
   
3. Add the cubed potatoes and toss it well for uniform coating and then you have to rest it for 10 minutes atleast.
4. Then heat oil in the kadai,and then add fennel seeds to it.After they splutter add finely chopped onions to it and cook till it get soft.
5. then add the marinated potatoes and mix it well.Lower the flame and toss it frequently.
6. Switch off the flame when they seems evenly roasted.
7. Serve with steamed rice and with rasam.