– 500g baby potatoes – 2 tbsp oil – 1 tsp cumin seeds – 1 tsp ginger-garlic paste – 1 tsp red chili powder – 1/2 tsp turmeric – 1 tsp garam masala – Salt to taste – Fresh coriander leaves (for garnish)
Boil baby potatoes until soft. Peel the skin gently and keep them aside. Make sure they don’t break while boiling to retain their shape.
Heat oil in a pan. Add cumin seeds and let them splutter. Then add ginger-garlic paste and sauté until the raw smell disappears.
Now, add red chili powder, turmeric, garam masala, and salt. Stir the spices on low flame to avoid burning and mix them well together.
Add the boiled potatoes to the pan. Toss them gently so that each potato is coated nicely with the spicy masala mix.
Cook on medium flame for 8–10 minutes, stirring occasionally. Let the potatoes get slightly crispy and absorb the flavors well.
Garnish with chopped coriander leaves before serving. These spicy baby potatoes go well with roti, rice, or can be served as a snack.
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