Potato Roast (Aloo Roast) is a widely popular curry in the south-indian especially Tamil Nadu cuisine. This roast goes very well with all types of sambar/kozhambu/rasam and even with just plain curd rice. Potato roast can be made in couple of ways. Potato can be directly roasted with or without boiling it prior to the roasting process. When the potato is directly used for roasting, it consumes little extra oil than the other method. When the potatoes are pressure cooked, they are mostly cooked and then roasted, hence the oil consumption is little less in this method. I roast potatoes either ways and both are equally tasty and palatable and always a instant hit at home. Children especially would love these kinds of roast items.
When potato roast is made directly without cooking the potatoes, it is most ideal to cut the potatoes to small pieces and cook them, owing to their small size, the potatoes cooks faster and gets more crispier as it gets roasted.
Ingredients:
Chopped Potatos - 2 Cups
Red chilly powder – 2 tsp
Turmeric powder – 1 tsp
Salt – 2 tsp
Oil – 6-8 tbsp
Seasoning ingredients: Oil – 2 tsp, mustard seeds – 1 tsp, broken urud dhal – 1 tsp, channa dhal – 1 tsp, curry leaves – 10, hing – ½ tsp
Method:
1. In a non-stick pan/kadai, add the oil and when it gets heated up, add the chopped potatoes and turmeric powder and mix well. Also add ½ tsp salt and mix well.
2. Close the pan/kadai with a lid and sim the flame to minimum and allow the potato to get cooked. Periodically open the lid and toss the potatoes lightly to evenly roast it and close the lid.
3. When the potato is 50% cooked, add the red chilly powder and remaining salt and cook covered until the potato gets roasted well. If needed add another 2 tablespoon of oil during the cooking process.
4. When the potatoes are well roasted (they should be brown crust layers coated on the potatoes and shouldn’t turn very black), season as given and pour the seasoning onto the cooked potatoes and mix well and then remove.
Tips:
1. Using Gingly oil (Nallennai) for this dry roast, add ups more flavor to the curry.
2. Cooking the potatoes covered, helps in faster cooking.
3. Seasoning at the end, ensures the dhals don’t get burnt during the cooking process and enhances the flavor from the lightly roasted hing from the seasoning.
4. Optionally, adding equal proportions of sambar powder and red chilly powder instead of just chilly powder, gives a variation in the taste for the curry.
5. Adding and mixing 3/4th teaspoon cumin powder (fresh raw cumin seeds dry powdered as it is), just 2-3 minutes before removing the curry, adds up the flavor for the curry.
When potato roast is made directly without cooking the potatoes, it is most ideal to cut the potatoes to small pieces and cook them, owing to their small size, the potatoes cooks faster and gets more crispier as it gets roasted.
Ingredients:
Chopped Potatos - 2 Cups
Red chilly powder – 2 tsp
Turmeric powder – 1 tsp
Salt – 2 tsp
Oil – 6-8 tbsp
Seasoning ingredients: Oil – 2 tsp, mustard seeds – 1 tsp, broken urud dhal – 1 tsp, channa dhal – 1 tsp, curry leaves – 10, hing – ½ tsp
Method:
1. In a non-stick pan/kadai, add the oil and when it gets heated up, add the chopped potatoes and turmeric powder and mix well. Also add ½ tsp salt and mix well.
2. Close the pan/kadai with a lid and sim the flame to minimum and allow the potato to get cooked. Periodically open the lid and toss the potatoes lightly to evenly roast it and close the lid.
3. When the potato is 50% cooked, add the red chilly powder and remaining salt and cook covered until the potato gets roasted well. If needed add another 2 tablespoon of oil during the cooking process.
4. When the potatoes are well roasted (they should be brown crust layers coated on the potatoes and shouldn’t turn very black), season as given and pour the seasoning onto the cooked potatoes and mix well and then remove.
Tips:
1. Using Gingly oil (Nallennai) for this dry roast, add ups more flavor to the curry.
2. Cooking the potatoes covered, helps in faster cooking.
3. Seasoning at the end, ensures the dhals don’t get burnt during the cooking process and enhances the flavor from the lightly roasted hing from the seasoning.
4. Optionally, adding equal proportions of sambar powder and red chilly powder instead of just chilly powder, gives a variation in the taste for the curry.
5. Adding and mixing 3/4th teaspoon cumin powder (fresh raw cumin seeds dry powdered as it is), just 2-3 minutes before removing the curry, adds up the flavor for the curry.
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