Baby potatoes- 20-22 (around 500 gms)
Ginger garlic paste- 1 tsp
Chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt- to taste
Oil- 1 tbsp
Curry leaves- 1 sprig
Double cream- 1/2 cup
Kasoori methi- 1 scant tbsp
Coriander leaves- 1/2 cup
Lemon juice- 1 tsp
Rinse the baby potatoes and leave the skin on.
Slice them in half if you think some of them are big. Try and get them in similar sizes.
Par boil in enough water till 3/4th done. Drain and keep aside to cool.
Once cool, marinate the boiled potatoes with ginger garlic paste, chilli powder, turmeric powder and salt.
Keep aside for about half an hour.
In a large pan, heat the oil and on medium heat roast the potatoes till they turn brown.
This may take a while. Keep tossing in between and make sure you dont break/mash the potatoes. Try and use a pan that will hold all the potatoes in one layer.
It is very likely that the masalas will start sticking to the bottom of the pan, so just keep adding splashes of water if you feel they are getting burnt (a tsp or 2 at a time).
Once the raw smell of the ginger and garlic disappears, add the curry leaves and continue roasting till they turn golden brown.
Pour in half the double cream, mix well and wait for it to be absorbed by the potatoes.
Follow with the the second half and continue to stir carefully.
Cook for a further 5 minutes or so, till the masalas are all coated on the potatoes.
Add the kasoori methi, 3/4th of the coriander leaves, and also salt if needed and give a final mix.
3 more minutes over medium heat and take it off the flame and stir in the lemon juice.
Transfer to a serving bowl, garnish with remaining coriander leaves and serve hot with either pulao, chapati or even as a side to to your favourite English Sunday roast.
Notes: You can of course use large potatoes. Just make sure you slice them evenly into large pieces. Dont make them too tiny.
Its a very versatile dish in the sense it goes very well with Indian and non Indian dishes.
Replace lemon juice with aamchor for a distinct taste.