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| Main Ingredients | Baby potatoes, Oil |
| Cuisine | Indian |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 600 grams baby potatoes, peeled
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- Salt to taste
- 2 teaspoon crushed black peppercorns
- 1 tablespoon tomato ketchup
- 1/4 cup fresh mint leaves
Method
- Heat sufficient oil in a kadai and deep fry the potatoes till golden.
- Heat 2 tbsps oil in a non stick kadai and add mustard seeds.
- When they splutter add cumin seeds and sauté till they change colour.
- Drain the potatoes and add to this kadai.
- Add salt, peppercorns, tomato ketchup and mix well. Add mint leaves and mix.
- Cover and cook on low heat for 10 minutes. Serve hot.
Nutrition Info
| Calories | 330 |
| Carbohydrates | 29.6 |
| Protein | 2.1 |
| Fat | 24.8 |
| Other Fiber | 0.1 |
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