Spicy Mini-Potatoes

Ingredients

Boiled Baby Potatoes - 40-45 (add Salt and Turmeric while boiling for approx. 15-20 mins)

Canola Oil - 1-2 tbsp
Fresh Curry Leaf - 10-15
Cinnamon - 1 stick
Cumin Seeds - 1/2 tsp
Dry Red Chilli - 2-3
Tomato-Ginger-Garlic-Onion Paste - 10 tbsp (Grind 2 medium Onions, 1 inch Ginger, 2 Tomatoes, 7-8 Garlic Pods)

Turmeric Powder - 1 tsp

Salt - 1 tsp
Chilli Powder - 1/2 tsp
Coriander Cumin Powder - 1 tbsp
Amchoor Powder - 1 tbsp


Method

Boil the baby Potatoes with salt and turmeric. Bring it to a boil and let it simmer for a few minutes till a fork\knife can easily poke into a potato. I throw the boiling water and let it sit for sometime to reach room temperature (or slightly warmer) before trying to peel.

Heat Canola oil in a flat pan.
Add fresh Curry leaves, Cinnamon, Cumin seeds and dry Red Chilli and let it temper the oil.
As the above sizzles and looks slightly roasted, add the Tomato-Ginger-Garlic-Onion Paste.
Stir it often so it does not stick to the sides.
Add Turmeric Powder, Salt and Chilli Powder and mix it well with the above paste.
Add Coriander Cumin Powder and Amchoor Powder.
Add the boiled Potatoes and mix it well. Stir it for about another 10 mins in Medium heat.

Enjoy it with Roti, Rice-Dal or with Dahi Vada as a side!