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Burnt Ginger Garlic Baby Potato Masala


200 gms baby potatoes

1 medium size onion (chopped)

7 garlic cloves & 1 inch ginger (minced)

4 tbsp fresh yogurt/curd

1 tbsp garam masala

1 tsp red chilli powder

1 tbsp Kitchen king masala

1 tsp turmeric powder

2 tbsp fresh coriander (minced)

3 tbsp cooking oil

Salt to taste

Step 1

 Clean the baby potatoes and cut them into small cubes with the skin.

Now put them in a bowl of cold water with salt for 15 minutes. Drain it and pat dry the potatoes. This process helps to release excess moisture from the potatoes.

In a small bowl, mix yogurt/curd with garam masala, red chilli powder, kitchen king masala, turmeric powder to make the masala/spice paste.

Step 2 

Heat a pan with cooking oil and add the chopped onion, minced ginger-garlic. Saute it in medium-high heat for 10 minutes until burnt partially.

Note – keep a point not to overburn it, to avoid bitter taste.

Add the potatoes and fry with the onion, ginger-garlic for another 10 minutes in medium-low heat for the potatoes to absorb the burnt flavour.

 Step 3

 Now add the masala paste. Mix it well and let it simmer for 15 minutes on low heat. Keep stirring in between to distribute the spice evenly.

Add a little salt to taste as required, stir for another 5 minutes. Finish the dish by garnishing with some fresh coriander and serve.

Picture Courtesy: Banashree C Chowdhury

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