Chettinad Baby Potato Roast | How To Make Chettinad Potato Roast By Preetha | Mother's Day Special | India Food Network

Preetha makes her mom's favorite dish in celebration of Mother's Day! The Chettinad Baby Potato Roast is so delicious do try it at home and let us know how much you loved it and don't forget to subscribe!

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Ingredients:
Dry roast and grind to a powder:
2 tbsp coriander seeds
1 tbsp poppy seeds
1 tbsp black pepper
1 tbsp cumin seeds
2 dried red chillies
2 cloves
1/2 cinnamon stick
1 cardamom
1 small staranise
6 curry leaves
2 tbsp grated coconut
Other ingredients
2 cups baby potatoes, peeled, pricked with fork and par boiled in mildly salted water
2 tbsp oil
Curry leaves
2 tsp fennel seeds
1 tbsp ginger garlic paste
1 slit green chilli
Turmeric powder- a pinch
Salt to taste
Water as required
1 tsp lime juice
Coriander leaves

Method:
Dry roast ingredients required for powder and grind. Keep.aside.
In a kadhai, heat oil and add fennel seeds and curry leaves.
Add ginger garlic paste, chilli, turmeric and sauté for few seconds.
Add par boiled potatoes, salt as required and sprinkle some water. Mix and cover and cook for few minutes.
Add ground powder, sprinkle water again and cover and cook till potatoes are well done.
Add lime juice and toss. Garnish with coriander leaves and serve hot.