- Baby potatoes - 1.5 lb (around 20)
- shallots - 3 crushed
- Garlic - 5 cloves crushed
- Black pepper - 1/4 tsp crushed
- Dry red chillies - 2 crushed
- Curry leaves - 1 spring
- Paprika - 1/2 tsp
- Cumin - 1/4 tsp
- Mustard seeds - 1/4 tsp
- Oil - 3 tbsp
- Salt - to taste
- Yogurt - 1 tbsp
Boil the potatoes whole in salted water until they are just cooked.(Do not overcook - remember baby potatoes take less time to cook than mature ones).Let it cool and peel the skin and keep aside.
Toss the peeled potatoes with the paprika and yogurt and keep aside.If you get bigger sized ones you can cut them in 2 after boiling.
Heat oil in a pan and add in the mustard seeds and cumin seeds, when it splutters add in the crushed shallots, garlic and dry red chillies and stirfry until light brown.
Add in curry leaves and black pepper powder and mix. Add in the marinated baby potatoes and stirfry on medium flame until the mixture is fried and the outside of the potatoes start turning crisp.