This family recipe for Peethewali Sabji of Baby Potatoes is a quick, easy, healthy and delicious side dish that complements most any meal.
Rice paste is added to spiced baby potatoes while cooking to give it a crispy texture.
Baby potatoes are the potatoes which are removed from the soil before they are fully grown. Due to this, you will find that baby potatoes have a sweeter flavor.
- 1 pound small baby potatoes
- ¼ cup rice
- 1 green chili
- 1 tsp cumin seeds
- ¼ tsp asafetida
- 1tbsp ginger garlic paste
- 1 tbsp coriander powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp amchoor powder
- ½ tsp garam masala powder
- salt to taste
- 1 tbsp chopped cilantro to garnish
- 4 tbsp cooking oil
- Soak rice for 15 minutes and grind with green chili and little salt into a fine paste. Keep aside to be used later in the recipe.
- Wash and scrub well the potatoes. Cut each potato into two pieces without removing skin.
- Heat the oil in a heavy-based pan; add the cumin seeds and asafetida and then the ginger garlic paste. Cook till the paste turns to light brown.
- Add the potatoes and sauté over high heat till they change color from translucent to slightly opaque.
- Lower the heat, add the coriander powder, red chili powder, turmeric powder, salt and amchoor and mix well. Add 2-3 tbsp water.
- Cover and cook over a low heat, stirring a few times to avoid scorching, till the potatoes are cooked through. Sprinkle more water if required. Cook till the potatoes look fried and the oil separates.
- Add the rice paste to the potatoes and cook for 5-6 minutes stirring frequently.
- Garnish with chopped cilantro and serve with hot Paratha or Roti.
Do You Know?
Baby potatoes are less in calories and naturally fat free. When used with skin on, they are a good source of fiber. Fiber is essential to maintain body weight and is good for digestion. It also helps reduce existing cholesterol levels. They are a moderate source of vitamins, namely folate, Vitamin C, B1 and B6.