Masala Baby Potato Fry with Fresh Green Spring Garlic.

"Masala Baby Potato Fry (small potatoes/batata) with Fresh Green Spring Garlic" ... A delicious side dish that tastes aromatic and goes well when served as starter or with some biryani or any other spiced rice ..... I just keep popping them in my mouth while I carry on with my other kitchen work ... Yummilicious ... 

** Baby Potatoes or small sized potatoes are available in plenty during winter season, though they are available all round the year. Again spring garlic are also available during winter and they are really aromatic on taste. I came across these after marriage and settling in Mumbai 25 years back. These potatoes with their skin on, when cooked by frying method on slow heat, taste delicious and are really a joy to relish. They taste great when cooked in thick Iron kadai on slow heat till done. However, that process needs a little bit more oil and with changing times we are reluctant to use excess oil, specially with present generation. To avoid this the potatoes are cooked first either in a microwave or in a pressure cooker and then the remaining method is followed and it turns equally good. 

** I normally prepare them using microwave as pressure cooking will at times turn the potatoes too soft, which is not what we want for this particular recipe. The overcooked potatoes definitely will not only spoil the dish but is also not good to taste as it turns mushy, but you can use the same with some tricks which I will mention below. The one's in picture are slightly bigger and we do get them in smaller size like that off amla too which cook faster and crispier textured externally. You can prepare the same with normal garlic or you can add on hing if preferred too while frying them and tastes equally good. Do try out this simple dish and enjoy with your family and friends, but remember to cook on low heat and keep stirring often for best results and please do not hurry with the process. 

** Here is my simple method of preparing "Masala Baby Potato (small potatoes/batata) Fry with Fresh Green Spring Garlic" ... My Style .... 

** Now there are 3 ways of proceeding with cooking method for potatoes in this recipe. First one is the one I follow the Microwave technique, the second is pressure cooker method which is tricky and the third is slow cooking directly on kadai/pan which is the way it is actually to be done, but that requires more oil so I adopt the MW method. You can follow any method as I am writing all three. 

** Wash and scrub the baby potatoes well, there should be no trace of mud as we are not going to peel off the skin as that is the way we like it in my home. However, if you wish you can peel off the skin too, but trust me it tastes awesome with skin on and do give it a try once. I used about only 15-16 small potatoes for this recipe.

** Prick the washed potatoes all over with a fork, this helps in cooking process. Rub a little bit of salt all over the potatoes, mix well and keep it aside covered for 10 minutes. Now put it in a Microwave glassware dish and add in 1-2 tbsp of water and mix well and then cook slightly covered about 8-10 minutes on high level.

** The cooking time differs from oven to oven and also the amount of potatoes used, so please check in to see if the potatoes are cooked by pricking it with the edge of a knife and do remember to toss it once or twice in between cooking process too, If too dry, you can sprinkle some water and mix well and ten continue the process too. 

** If you do not want to use Microwave technique just put the salted potatoes in pressure cook pan with about 1/2 cup of water and pressure cook it to one whistle on medium heat. Immediately remove and with the help of tongs release the pressure from the cooker lifting the vent gently and then open the lid. Now put the potatoes immediately in a colander and rinse under running water, this arrests further cooking. 

** Again, if you are worried about pressure cooking method too, as it is really tricky to follow, the water content, heat, releasing the pressure etc. as it should be just right for perfectly done potatoes. Don't worry, just put the potatoes in enough boiling water and cook till done. Check inserting a knife to see if done. Once done, drain and rinse under running water and your problem is solve. 

** For Seasoning/Tempering : In a thick bottomed Iron kadai/pan heat 1-2 tbsp oil, when hot, lower the heat to medium and add ½ tsp jeera (cumin seeds) followed by 8-10 curry leaves (kadipatta/karbevu) and fry for a second or two. Now add in 4-5 sprigs of the fresh green spring garlic chopped roughly to 1/2 inch pieces and fry till they turn a bit brown in colour. 

** At this point lower the heat to minimum and add in the following masalas one by one. 1 tsp haldi (turmeric) powder, ¼ tsp jeera (cumin) powder, ½ tsp coriander (dhania/kothimbir) powder, ½ tsp Sambar Masala powder, ¼ tsp garam masala powder, pinch of hing (asafoetida) powder and pinch of fennel seeds (badisep/saunf) powder. 

** Mix the masala well in oil for a second and then add in the microwaved or pressure cooked potatoes and toss them well with the masala. Add salt to taste only, remember we have added them while cooking the potatoes, mix well, cover with a tight lid and cook on slow fire for about 8-10 minutes tossing it often till done. If you find the masala burning you can sprinkle some water in between. 

** Now if you want to follow the Direct (3rd) Method : prepare and keep the potatoes by washing, scrubbing, applying salt etc. as mentioned above ready. Preparing the seasoning also is the same, just increase the oil content to about 4-5 tbsp while doing so and then add the potatoes. Mix well, cover and cook on low heat, mixing well in between till done. This takes time and is best prepared in thick Iron kadai, for best results.

** "Masala Baby Potato (small potatoes/batata) Fry with Fresh Green Spring Garlic" are done and ready to be served. Serve them hot from tava as starters with lemon wedges along with some spicy rice dishes or any other dishes of your choice. You can even eat roti/chapati with them as they taste great when broken into chunks and relished. Do try out this delicious dish when in season and enjoy with your family and friends. 

** Note : This post has been re-edited for the sake of uniformity in blog. The recipe, however remains the same, while I have added on some forewords and added on more explanation in cooking method only.