Karare Aloo (Crisp Spiced Baby Potatoes)
- Baby potatoes, with peel on, 500 gms
- Hing/Asafoetida, ¼ tsp
- Mustard seeds, 1 tsp
- Dried red chilies, 2-3, broken into pieces
- Curry leaves 15-20
- Garlic cloves, roughly crushed with the back of the knife or using a mortar pestle, 10-12
- Coriander powder, 2 tsp
- Red chili powder, 1 tsp
- Turmeric, ½ tsp
- Garam Masala powder, ½ tsp
- Salt, to taste
- Mustard oil, 3 tbsp
Clean and pat dry the potatoes. Keep aside.
Smoke mustard oil on high in a wok, lower the flame and let it cool down a bit.
Add in the mustard seeds. When the seeds crackle, add the asafoetida, curry leaves and red chilies and stir for about 10 seconds on low flame.
Add in the garlic and fry till it changes colour. Add in all the dry spices and mix quickly with the garlic.
Immediately add in the potatoes, stir well and cook uncovered for 4-5 minutes.
Add in a couple of tablespoons of water, cover with a lid and cook till done- remember to stir intermittently.
If the potatoes and spices start sticking to the base of the pan, do again sprinkle with a tablespoon or two of water.
When the potatoes are cooked, remove the lid and increase the heat to high. Toss around on high heat for another 4-5 minutes to crisp up the potato skins.
Perfect with meals or to snack on – hot, cold or at room temperature.