Tava Roasted Potatoes

roasted potatoes 1

Potatoes are such a versatile vegetable that you can make them everyday into a different form and still never get bored of it. From being part of a medley of vegetables to becoming a stand alone dish, potatoes are present in everyone’s pantry for sure. Really, can any vegetable take its place of versatility and need? Nope! Aloo kachalu is the king of all vegetables… especially in Indian cooking.

In this recipe, aloo is our star along with some ghee and spices. And what a 5 star dish it becomes!

The interesting thing about this dish is that the boiled potatoes are roasted on a tawa (a flat round utensil) instead of a saucepan. What it does is, makes more space for the potatoes to spread out and cook flat, thus roasting them from all sides evenly. A tawa is a utensil all indian kitchens possess for making rotis and other breads.

The recipe is simple and yet the dish is stunning. I often munch off half of it while making it. πŸ˜›

Ingredients
Serves 2

1. Potatoes – 3-4 medium

2. Clarified butter (Ghee) – 3 tbsp

3. Cumin seeds (Jeera seeds)- 1 tsp

4. Asafoetida (Hing) – a big pinch

5. Cumin powder (Jeera powder) – 1 tsp

6. Turmeric powder (Haldi) – 1/4th tsp

7. Red chilli powder – 1/4 th tsp

8. Dried Mint leaves – 1 tsp, crushed to a powder

9. Salt – 1 tsp or to taste

Method

1. Boil the potatoes in a pressure cooker. Place the potatoes to a pressure cooker and add sufficient water. Let it whistle for a couple of times, until you know the potatoes are soft and cooked through.

β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”

2. Once the potatoes are boiled, peel and chop them roughly into cubes.

β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”

3. Heat the clarified butter in a tawa. Once the ghee is smokey hot, gently drop in the cubed potatoes. spread them out on the tawa and turn them around to roast from all sides.

β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”

4. Mix in the masalas – cumin powder (jeera powder), turmeric powder (haldi), red chilli powder, dried mint leaves and salt.

β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”

5. Now reduce the heat/flame to low and roast the potatoes, tossing occasionally, for 20-25 minutes. Scrape bits of potatoes that stick to the tawa. They are very crispy bits and lend a crunchy texture to the dish.

β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”

6. Once done, remove from tawa and serve with roti, dal and raita. This potato vegetable also goes well with butter garlic naan.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s