Masala roasted (Aloo) baby potato, or as I call it Indian spiced baby potatoes, is a simple potato recipe which is full of flavors and spices from the freshly ground spice mix. Indian spiced baby potatoes goes very well with any Indian bread but usually served with Paratha or Puri. Indian spiced baby potatoes can be packed for the kids lunch box as well and it is a great meal to pack for the long distance traveling with family. Potatoes are known be to be packed with phytonutrients that include carotenoids, flavonoids and caffeic acid. These substances are known to help prevent cell damage, help in digestion, heart health, blood pressure and even cancer prevention. So this recipe is not only extremely tasty, but pretty healthy as well!
To begin making the Masala Roasted (Aloo) Baby Potato, first wash the potato and par boil them in the pressure cooker for one or two whistles over medium heat. Once the pressure released from the cooker, open the cooker, peel the boiled potato and set aside in a bowl.
In a cast iron skillet dry roast the coriander seeds, fennel seeds, cumin seeds, dry red chilies and black peppercorns for the spice mix till they are slightly browned and fragrant. Turn off the heat and allow it to cool a bit. Once cooled grind the spice mix into a fine powder. Transfer to a bowl and keep aside.
The next step is the roast the potatoes. Heat oil in stir fry pan over medium heat. Add cumin seeds and asafetida. Once the seeds crackle add the boiled baby potatoes (aloo) along with fresh spice mix, dry mango powder and salt. Stir to combine well and roast the potatoes until they turn crisp from outside.
Garnish the Masala Roasted Aloo with freshly chopped coriander leaves and drizzle lemon juice just before serving. Serve indian spiced baby potatoes along with Paratha or Puri for the breakfast or Sunday brunch.