little potato recipes Archives

Roasted potatoes in a spicy yogurt curry (30 minutes)

January 1, 2019 by Suki Leave a Comment

HAPPY NEW YEAR 2019! 🙂 Let this year bring you all happiness, health, love, time and hope.

I was hiding and was staying away from social media for sometime. Just a break! I take it sometimes. Helps me JI am sure everyone does once in a while.

All of us are looking for quick dinner recipes these days and this is one. I had it with plain hot basmati rice and next day with roti. Both choices tasted great. Makes sense! Busy world with job, workouts, friends, party, family get together and kids mostly.

I am not a big fan of milk but I eat a lot of yogurt. Health benefits of yogurt: Aids in proper digestion, reduces cholesterol levels, helps preventing yeast infections, nourishes hair and improves bone health J! So try to include them in your diet somehow if you cant take plain yogurts.

You can use little baby potatoes or use regular potatoes by chopping them into cubes. 🙂

My other favorite potato recipes: Cheesy Baked potatoes, cheesy roasted potatoes with sour cream, little potato biryani, paneer potato kebab tacos, potato kurma

Roasted potatoes in a spicy yogurt curry (30 minutes)

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 2

Ingredients

Little Baby potatoes – 12
Oil – 2 tbsp
Yogurt – 3 tbsp
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Fennel powder – ½ tsp
Turmeric powder – ¼ tsp
Salt – 2 tsp
Cream – 1 tbsp (optional)
Dry fenugreek leaves/ kasuri methi – 1 tsp
Coriander leaves – 2 tsp (chopped finely)
Brown sugar/ White sugar – a pinch

Instructions

Boil the baby potatoes with 1 tsp salt, remove the skin and make a hole on it using fork,
In a pan, add 1 tbsp of oil, Shallow fry the potatoes in oil and keep it aside.
Mix the yogurt, red chilli powder, coriander powder, cumin powder, fennel powder, turmeric powder and salt. Keep it aside.
Heat 1 tbsp oil in the same pan in a low heat and add the yogurt mixture and cook for 5 mins.
Add the potatoes and allow cooking until the oil separates out around 10-12 mins.
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Finally add fresh cream (optional), dry fenugreek leaves, chopped coriander, a bit of sugar (I added brown sugar) and mix well. Switch it off.

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Dum Aloo Biryani/ Little Potato Biryani

July 25, 2018 by Suki 2 Comments

Rich and flovorful biryani made with potatoes. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian potato biryani in a restaurant style. Who does not love the exotic fragrant biryani? Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita and mirchi ka salan.

I have had this question many times in my blog or in email on my biryani masala powder recipe. I mostly use aachi (Indian brand) biryani powder and there are very few times I make my own masala. If you really want to make, you can use the recipe from here from my fellow blogger that I have tried before. – Biryani recipe.

Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani, Paneer Biryani , Egg Biryani, Ambur Mutton Biryani, Mushroom Biryani and Vegetable Biryani.

5.0 from 1 reviews

Dum Aloo Biryani/ Little Potato Biryani

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 5

Ingredients

• Marinate:
• • Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
• • Biryani powder – 2 tbsp
• • Red chilli powder – 1 tsp
• • Coriander pwder - 1 tsp
• • Jeera/ Cumin Seeds - 1 tbsp
• • Green chilli - 5 (cut them roughly)
• • Mint - ½ cup (chopped)
• • Coriander- ½ cup ,chopped
• • Curd – ¾ cup
• • Oil – 2 tbsp
• • Baby potatoes – 500gms, boiled for 1 whistle or 15 minutes boil in microwave or 10 mins in pan and peel the skin off.
• • Salt – 2 tbsp
• • Lime juice – 2 tsp
• • Fried onions – 1 tbsp

Rice:
• • Basmati rice – 2 cups (soaked for ten minutes)
• • Jeera - 2 tsp
• • Salt – 3 tbsp. (according to taste)

Others:
• • Fried onions – 1 tbsp
• • Ghee - 2 tbsp
• • Oil – 1 tbsp
• • Orange food colour mixed with 2tsp of water or saffron in warm water
• • Rose Essence – Few drops
• • coriander and mint leaves– to garnish

Instructions

Marinate everything listed under “marinate” section with the boiled potatoes for at least 30 minutes to 2 hours.
Soak basmati rice for 10 minutes. Do not wash the rice for many times; it will make you lose the rice flavor.Just one rinse should be good.
Boil 5 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 6 minutes after adding rice. That is usually 80% done.
Meanwhile, add oil in a heavy bottomed pan, add the marinated potatoes and keep it without switching on.
Now layer the rice with the cooked rice on the potatoes, top it with fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium flame for 7 minutes and 25 minutes on very low flame.
Now remove the weight and foil and fluff the rice carefully.

Notes

1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating potatoes is a must. Marinate at least for an hour, I soaked for 2 hours.
6. Don’t overcook the rice, and then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.

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Mouthwatering Vegetarian Potato Recipes You Need To Try

July 7, 2015 by Suki 5 Comments

Forget your boring potato sides this summer and try one of these luscious recipes!

Potatoes are an easy way to increase the nutrients and fibre in your diet. So be sure to have your potatoes. I always like to have potatoes on weekend for my brunch.As you all would have known , I love potatoes and paneer in vegetarian dishes.

I was contemplating of recipes to do with small potatoes. Got ideas of doing potato sausage soup, potato donuts, roasted rosemary garlic potatoes, bacon wrapped potatoes, crispy baked potato chips, twice baked golden potatoes, mini stuffed potatoes, mini potato quiche, Parmesan roasted baby potatoes, potato pizza, cheese potatoes, potato crepes, little potato pies, smashed potatoes, spicy honey potatoes, mini potatoes with cream and herbs. And got some indian recipe ideas too. We call the small potatoes as aloo in India. So, here it goes – Crispy Indian aloo, dum aloo, flatbread stuffed with spicy potatoes, potato parathas, aloo dum chaat, aloo spinach, crispy spicy aloo, aloo rice, potato biryani, potato peas masala, potato pickle,potato samosa, and potato gravy. I wanted to mainly see the beauties and not mash them. So I usually concentrate more on a recipe where we can see these little potatoes without just only feeling them. Thought of mentioning my ideas as it may help for people who want to try different recipes from these little potatoes.

Potatoes! Baked potatoes, Mashed potatoes, potato casseroles, hash browns and so on! Seriously, I have not tried a potato recipe that I didn’t like. The least I like are the French fries.Potatoes are the easiest ones to cook and also one of the most favourite vegetables of all especially the kids. And it’s really hard to go wrong with recipes when we have potato as our ingredient. It will be tasty always.

I have listed potato recipes below 🙂 and it will be a never ending listing 😉 I will surely edit them as it comes 😀

My other Collection recipes: Biryani Recipes, Breakfast in 20 minutes or less , Garlic based Recipes.

BABY POTATO ROAST

Indian style vegan baby potato roast that is crispy outside and soft on inside.It is an ultimate comfort food and you can also serve them as a starter and serve with yogurt dip. It is so simple and delicious. Purely VEGAN. Recipe is here

2. POTATO GARLIC TIKKA

Little potatoes are marinated in yogurt and spices, skewered and then grilled over the oven. Recipe is here.

Purely Vegetarian. Vegan Note: Replace yogurt with soy yogurt.

3. CAULIFLOWER POTATO PEAS MASALA

Simple stir fry of potatoes, peas and cauliflower flavoured with aromatic Indian spices. This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the couch. Recipe is here.

Purely VEGAN.

4. POTATO/BAJJI FRITTERS

Tempting Finger food snack. It is a great snack for any day of the week, deep fried and quick to make! addictive combo! right?! Recipe is here.

Purely VEGAN.

5. HERB & GARLIC OVEN ROASTED POTATOES

A great roasted potato side dish made with herbs and garlic. They are baked in a hot oven for 30 minutes or so until lightly browned, crisp on the outside and tender inside, almost like a potato chip. recipe is here.

Vegetarian. Avoid the Cheese to be purely vegan.

6. CHEESY ROASTED BABY POTATOES WITH SOUR CREAM

Cheesy, Garlicky, crispy roasted baby potatoes hot from the oven – completes the perfect brunch! recipe is here.

Avoid the cheese and cream for vegans.

7. PARMESAN OVEN BAKED POTATO WEDGES WITH MINT DIP

Crispy oven baked potatoes coated with freshly grated parmesan and a generous dose of garlic! They are crispy, flavorful and delicious! recipe is here.

Avoid the cheese to be purely vegan.

8. POTATO ONION ROAST

Perfectly roasted spicy potatoes with caramelized onions!recipe is here.

Purely Vegan.

9. MINI SAMOSA

Crispy on the outside and filled with spicy little potatoes and peas, these bite size samosas are irresistible.recipe is here.

Purely Vegan.

10. CREAMY MASHED POTATOES WITH BAKED KALE CHIPS

Creamy, lump-free, easy and flavorful with some crunchy kale chips. recipe is here.

11. POTATO SUKKA/ POTATO DRY ROAST

Perfectly roasted spicy potatoes with ginger and garlic.!recipe is here.

Purely VEGAN.

12. SAAG ALOO CAPSICUM

Indian spiced potatoes with spinach and capsicum — a perfect side dish.recipe is here.

USe coocnut milk instead of milk in the recipe to make it vegan friendly.

13. ALOO RASEDAR/ POTATO TOMATO GRAVY

Easy spiced potato curry from Uttar Pradesh cuisine – Winter special.The rice is also no onion no garlic recipe.

recipe is here. Purely VEGAN.

14. RESTAURANT STYLE VEGETABLE BIRYANI

This delicious layered biryani is fragrant, flavorful, and filling. Carrot, beans, peas and potatoes cooked in gravy of spicy yogurt and served with basmati rice topped with cashews and fried onions.recipe is here.

Vegans can leave the ghee and replace yogurt with coconut milk.

Cheesy Roasted Baby Potatoes with Sour Cream

July 2, 2015 by Suki 11 Comments

Cheesy, Garlicky, crispy roasted baby potatoes hot from the oven – completes the perfect brunch!

My favorite baked baby potatoes! They are the perfect side dish for your dinner or breakfast! Crispy oven baked potatoes coated with freshly grated cheese and a dose of sour cream! They are crispy, flavorful and delicious!They are simple and perfect every time i make them. Crispy on outside and soft on inside. They are irresistible all over.

I always like to have potatoes on weekend for my brunch.As you all would have known , I love potatoes and paneer in vegetarian dishes. So, I have a lot of potato recipes in my recipes already. My other favorite potato recipes arePOTATO/BAJJI FRITTERS, PARMESAN OVEN BAKED POTATO WEDGES WITH MINT DIP, POTATO GARLIC TIKKA, HERB & GARLIC OVEN ROASTED POTATOES, POTATO ROAST, POTATO SUKKA/ POTATO DRY ROAST, CAULIFLOWER POTATO PEAS MASALA , SAAG ALOO CAPSICUM, MINI SAMOSAS

Cheesy Roasted Baby Potatoes with Sour Cream

Author: Suganya Hariharan

Recipe type: Breakfast

Prep time: 30 mins

Cook time: 45 mins

Total time: 1 hour 15 mins

Serves: 16 potatoes

Ingredients

• Little Potatoes – 16
• Sea salt – ¼ cup
• Garlic - 1 tbsp, minced
• Rosemary – ¼ tsp
• Paprika/Chilli powder – ¼ tsp
• Black pepper – ¼ tsp
Lime- 1, diced
• sugar – 1 tsp
• Oil – 2 tbsp
• Grated cheddar or any cheese you prefer – 2 tbsp

For Garnish:
• sour cream/yogurt - 2 tbsp
• parsley – 2 tbsp, chopped
• Red Chilli Flakes – ¼ tsp

Instructions

Wash & Place the potatoes in a bowl of water with two cups of cold water. Let them stand for 30 mins. Then pat dry with paper towels.
Preheat oven to 450˚F
In a bowl, mix the salt, garlic, chilli powder, pepper powder, lime, sugar, rosemary and 1 tbsp of oil. . And toss the rest of the mixture with the dry potatoes in it.
Take a baking sheet and place the tossed potatoes.
Put them in oven and cook potatoes after 30 mins until the potatoes are cooked through, browned and crispy.
Toss the potatoes with the grated cheese.
When it is melted and roasted, take it off from oven and garnish with yogurt or sour cream and parsley and red chilli flakes.

Notes

1. You can use the parchment paper to line in the baking sheet.
2. Coriander/spring onion can be used instead of parsley to garnish

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Baby Potato Roast

June 25, 2015 by Suki 4 Comments

Indian style vegan baby potato roast that is crispy outside and soft on inside.

It is an ultimate comfort food and you can also serve them as a starter and serve with yogurt dip. It is so simple and delicious. They are crispy, flavorful and delicious!They are simple and perfect every time i make them. Crispy on outside and soft on inside. They are irresistible all over. this recipe is my Mom’s recipe. She always make this for me 🙂 whenever there is garlic rasam or onion kuzhambu, she makes sure she prepares this. I missed it so I prepared this for myself ! I love to eat them always. It reminds me of my childhood. I am sure she will be happy if she checks this recipe here. I am sure this is a bachelors cooking recipe, as we can make it easily in no time.

As you all would have known , I love potatoes and paneer in vegetarian dishes. So, I have a lot of potato recipes in my recipes already. My other favorite potato recipes are POTATO/BAJJI FRITTERS, PARMESAN OVEN BAKED POTATO WEDGES WITH MINT DIP, POTATO GARLIC TIKKA, HERB & GARLIC OVEN ROASTED POTATOES, POTATO ROAST, POTATO SUKKA/ POTATO DRY ROAST, CAULIFLOWER POTATO PEAS MASALA , SAAG ALOO CAPSICUM, MINI SAMOSAS

Baby Potato Roast

Author: Suganya hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: serves for 3

Ingredients

• Baby Potato/ Little Potato – 15
• Red Chilli powder – ½ tbsp
• Sambar powder – 3 tsp
• Tumeric powder – ¼ tsp
• Fennel powder – ½ tsp
• Rice flour – 2 tsp
• Asafetida - pinch
• Salt – as needed
• Oil – 1.5 tbsp
• Mustard seeds – ¼ tsp
• Urad dal – 1 tsp
• Curry leaves – 1 sprig

Instructions

Wash little potatoes and pressure cook with ¾ cup of water with ¼ tsp of turmeric powder and cook for 3 whistles or boil for 15 minutes by covering the potatoes with water.
Peel the skin off or if you think it is really clean and ready to use like the potatoes I got, you can use with the skin.
Mix the potato with rice flour, sambar powder, fennel powder, chilli powder, salt and asafetida and mix well. Keep it aside.
Heat 1.5 tbsp of oil in a pan in medium heat, add mustard, after it crackles, add urad dal,and curry leaves.
Bring the heat to low, and add mixed marinated potatoes
Sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes.
Turn in between to make sure it gets cooked evenly.
Keep frying until the potatoes get roasted here and there in color. Switch off the flame.

Notes

1. Don’t pressure cook for long and make it mushy.

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Taste great with rasam, sambar, kuzhambu,dal or as snacks/appetizers

Mini Samosas

December 18, 2014 by Suki 8 Comments

Crispy on the outside and filled with spicy little potatoes and peas, these bite size samosas are irresistible.

They are the quintessential Indian tea-time snack .Whenever you think of Indian snacks and the first thing that pops up is Samosa. After coming here, I understood that it has got a big name in the foreign world. Many of my colleagues have told me that they love samosas but never got a chance to make it for them. Tomorrow is my Christmas potluck 🙂 at work. So, I am making these mini samosas for the party. Whenever I make the big samosas at home, I make the dough and do like a 4 or 5. But for potluck, I wanted to make more, so thought of making these mini beauties using the advantage of easy availability of samosa pastry these days. I used the beautiful “little potatoes” from the little potato company to do this 🙂 I could see it’s creamier inside the crispy outside. You can just use the samosa with potato filling. But I am using both potato and peas filling. You can ditch this and use chicken potato filling or potato cheese filling and so on. I am taking it tomorrow to work 🙂 Will update if it was a hit 😉 among my colleagues.

Whenever there are some parties or dinner gatherings, these are perfect! I was so scared to make them, not because it is hard to make 😉 It is for the reason that the first bath would be finished before the second batch even gets fried. I should accept the fact that they are time consuming, but if the pastry dough is store bought, it’s quick 🙂 Thank you little potato for those beautiful potatoes 🙂 your potatoes tempts me to cook 😀

The idea of cocktail samosas is great. They are bite sized. And The samosas and hot chai combination is irresistible. Perfect as appetizers and you can have more 😉 It is easy to prepare samosas at home, but many fear to do it :O even I buy the shop ones many times 😀 But it is greasy mostly, 🙁 so I stop getting it outside. Deep fried food should not be actually greasy. If it is greasy, it means it wasn’t cooked at the right temperature. So, here is the recipe to make these super easy and delicious little potato samosas.

Mini Samosas

Author: Suganya hariharan

Recipe type: Appetizer

Cuisine: Indian

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 15

Ingredients

Little potatoes - 15 - Used baby boomer and Blushing belle
Peas - 15 - Boiled
Oil - 2 tsp
Jeera - 1 tsp
Onion - 1, chopped finely
Green chilli - 2, chopped finely
Red chilli - 1, broken
Hing - a pinch
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Fennel seeds - 1 tsp
Coriander seeds - 1 tsp
Amchur powder/ chaat masala - ½ tsp (optional)
Coriander leaves - 2 tbsp, finely chopped
Spring roll pastry sheet - 15
Maida/ all-purpose flour - 2 tbsp
Salt - 1 1 /2 tbsp
Oil - to deep fry

Instructions

Pre steps:
Keep pastry sheet at room temperature for 20 mins before preparing the samosa.
Boil the little potatoes for 15 minutes, mash and keep aside.
Boil the peas for 5-7 minutes and keep aside
Crush the fennel seeds and corainder seeds coarsely and keep aside.
Mix maids with water to make it a paste and keep aside.

Steps:

Little potato masala:
Heat a pan with oil and temper with jeera, broken red chilli and hing. Now add the chopped onions and green chilli and sauté till golden brown.
Now throw the boiled mashed potatoes, peas, turmeric powder, red chilli powder, crushed fennel and coriander seeds powder and amchur powder with salt and sprinkle a tbsp of water.
Mix well and fry for 2 minutes in medium flame, finally add coriander leaves, mix well and switch off. Keep it aside.

Samosas:
I used store brought pastry sheet. If you are making your own, check the notes. So spoon a tsp of prepared potato masala in each strip over the top. Fold as show in the picture into triangle samosas. Towards the end, spread little all-purpose paste and end sticking the samosa.
Prepare the prepared samosas covered as well, preferable with wet kitchen cloth.
Heat the oil to high temperature and slide the samosas gently into the hot oil. Reduce the flame to low as soon as you add the samosas. This will make sure that the samosa does not absorb too much of oil. If you directly add samosas in low flam, it will drink up lot of oil.
Turn over in between and fry the samosas till golden on a low flame. Drain samosas on paper towels to remove excess oil.

Notes

If you do not have spring roll pastry sheets, you can do the same with all-purpose flour, Make stiff dough with 1 cup all-purpose flour, a tbsp of oil, salt and water, keep aside for 30 minutes, knead and make equal sized balls. Roll as thin as possible and cut into square. Use more oil to roll it easily.

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Potato Garlic Tikka

December 11, 2014 by Suki 17 Comments

Little potatoes are marinated in yogurt and spices, skewered and then grilled over the oven.

Potatoes are an easy way to increase the nutrients and fibre in your diet. So be sure to have your potatoes. When “The little potato company”, Number one concern quality wise decided to send me a sample package of their potatoes, I was very excited. They have a lot of goodness in one little package. They are all natural, never processed, always fresh, and has a lot of variety that you will never get bored with. Plus these little potatoes are only 60 calories per serving. I got these red skin and blue skin potatoes. I have already cooked with the red skin and buttery yellow flesh before. Excellent when it is roasted or mashed. But I was excited to cook with the bright blue/ purple skin ones. The first thing I did was to cut them half and discover her secret that is underneath her blue skin, she’s really yellow flesh with purple streaks. Thank you “The little potato company” for giving me a chance to try it

I was contemplating of recipes to do with small potatoes. Got ideas of doing potato sausage soup, potato donuts, roasted rosemary garlic potatoes, bacon wrapped potatoes, crispy baked potato chips, twice baked golden potatoes, mini stuffed potatoes, mini potato quiche, Parmesan roasted baby potatoes, potato pizza, cheese potatoes, potato crepes, little potato pies, smashed potatoes, spicy honey potatoes, mini potatoes with cream and herbs. And got some indian recipe ideas too. We call the small potatoes as aloo in India. So, here it goes – Crispy Indian aloo, dum aloo, flatbread stuffed with spicy potatoes, potato parathas, aloo dum chaat, aloo spinach, crispy spicy aloo, aloo rice, potato biryani, potato peas masala, potato pickle,potato samosa, and potato gravy. I wanted to mainly see the beauties and not mash them. So I was concentrating more on a recipe where we can see these little potatoes without just only feeling them. Thought of mentioning my ideas as it may help for people who want to try different recipes from these little potatoes. As I finished writing this, I am already hungry and musing what I can do for tonight dinner. So finally decided to do this potato tikkas by marinating potatoes and bell peppers in yogurt and spices, skewered and baked in the oven. Can you ever go wrong with bell peppers and potatoes..?

The tikkas can be also added to a flavorful tomato sauce and made as potato tikka masala. Also I have baked them in oven alternatively you could grill them. If you don’t have an oven, don’t worry just shallow fry the skewered potatoes with veggies. The only challenge I would say to this dish is don’t overcook if frying or don’t over bake else you would have a dry potato. So take care of this and I assure your dish would come out great. 🙂

Vegan Note: Use soy yogurt instead of yogurt.

It can be had as an amazing starter or sides for roti, naan or rice. Also can be placed in taco and can have as a roll or wrap. Great starter for any party!

Simple. Easy. Elegant. Enough said.

5.0 from 2 reviews

Potato Garlic Tikka

Author: Suganya Hariharan

Recipe type: Appetizer

Cuisine: Indian

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 10

Ingredients

Little Potatoes – 15, chopped half ( I picked both blushing belle and something blue)
Capsicum/ Bell Pepper – 1 cup, cut into cubes ( I used green and Red)
Red Onion – ½ cup, Cut into cubes
Cashew – 10 (soak in 1 tbsp of water for ten minutes)
Ginger – 1 inch
Garlic – 7
Yogurt – ¾ cup
Red Chili Powder – 2 tsp
Coriander Powder – 2 tsp
Kasuri Methi Leaves / Dry Fenugreek leaves – 1 tsp
Lemon Juice – 1 tbsp
Salt – 2 tbsp
Oil – 2 tbsp
Chopped coriander and lime – for garnish

Instructions

Soak skewers in cold water for 30 mins , this helps to stop them burning.
Parboil the potatoes in a pan for ten minutes. You can microwave also.
Blend the cashews, ginger and garlic to a fine paste. And keep aside.
Mix together yogurt, cashew ginger garlic paste, red chilli powder, coriander powder, fenugreek leaves, salt and lemon juice.
Now add the boiled potatoes, chopped bell pepper and onions to the mixed paste and Mix well.
Preheat oven to 180 degrees C.
To assemble, add the bell pepper, potato, another color bell pepper, potato, onion, potato and so on to the skewers. Little potato is the star ingredient so assemble accordingly.
Grease a pan and place the arranged skewers and drizzle some oil. Bake them for 20 minutes.
Remove from the oven after twenty minutes, garnish with coriander and lime wedges.

Notes

1. In case the marinade is too runny, add a spoonful of besan to the mixture.

2. You can also prepare with tofu, paneer or chicken.
3. If you are preparing potato tikka on a stove top, just toast the marinated potatoes and vegetables in a pan (spread little oil around the potatoes and vegetables for toasting). Then pack it on skewrs or tooth picks, show on direct flame for a few seconds and serve.
4. You can add some cherry tomatoes or normal tomatoes, carrots too along with other veggies. But remember tomato slices tends to let out water while baking so you can skip it if you want.

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Roasted potatoes in a spicy yogurt curry (30 minutes)

Dum Aloo Biryani/ Little Potato Biryani

Mouthwatering Vegetarian Potato Recipes You Need To Try

Cheesy Roasted Baby Potatoes with Sour Cream

Baby Potato Roast

Mini Samosas

Potato Garlic Tikka

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