Tamil nadu) cuisine is famous for its spices so making fresh spice powder and use it in dish is super flavorful. This is a simple potato roast cooked just different way with freshly ground spices. Traditionally you can make it with baby potatoes but I had leftover boiled potatoes so I just used that one. The leftover spice mix I used it in my other regular curries and enhance the taste.
This dish goes really well with puri, paratha or roti. I had it along with my Chana masala.
Ingredient for the spice mix
2 tsp cumin seeds
1 tbsp. coriander seeds
5 Red dried chilies whole
1 tsp Black pepper corn
1 tbsp. urad dal
1 tbsp. chana dal
For the potato fry :
2 cups boiled potatoes, cut in squares or 15 boiled and peeled baby potatoes
1/2 cup onion chopped
6 to 7 curry leaves
1 tsp. Mustard seeds
salt to taste
1/4 tsp. turmeric powder
Pinch of Hing
2 tbsp. oil
Method for Chettinad spice mix
Dry roast all the masala ingredients for 5 minutes on a medium to low flame. Let it cool down completely.
Grind it to a coarse powder.
You can make in in bulk and store it in airtight container in the fridge. It stays fresh up to 2 months.
Potato Fry :
Heat oil in a pan. Add mustard seeds and let it splutter.
Add curry leaves and onions and sauté till onion becomes translucent.
Once onion gets soft , add potatoes and mix it and cook for 2- 3 minutes.
Now add salt and 3 tbsp. or more depend upon your testbeds. Mix nicely and let it cook on low to medium flame for 5 to 6 minutes until all masala coats to potatoes nicely.
Turn off the flame and sprinkle some coriander leaves and enjoy it with rice, sambar rice or plain rice.