Spicy Baby Potato Bites with a Hint of Beetroot
45 minutes
1107 reads
About Spicy Baby Potato Bites with a Hint of Beetroot
Get ready for an explosion of flavor! These vibrant Spicy Baby Potato Bites offer a delightful mix of textures and tastes, from tender potatoes to a rich, savory sauce kissed with beetroot's subtle sweetness.The secret lies in the warming spice blend of green chilies, ginger, and garlic, perfectly balanced by crunchy sesame seeds. Easy to make and undeniably impressive, these bites are perfect for parties, side dishes, or a light lunch.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Produce
- 21 Baby Potatoes medium-sized
- 1 Onion chopped, medium
- 1/4 cup Bell Peppers capsicum, chopped
- 2 Chilies chopped, green
- 1 large Tomato
- 1/4 cup Beetroot cooked and peeled
- 13 Curry Leaves
Spice Paste
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
Spices and Oil
- 1 tbsp Mustard Oil
- 1/4 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/4 tsp Chili Powder red
- 1 1/2 tsp Salt or to taste
Garnish
- 1/2 tsp Fenugreek Leaves kasuri methi, dried
- 1 tbsp Sesame Seeds
Instructions
- Boil the baby potatoes in salted water until tender. This ensures they cook evenly and are seasoned throughout.
- Drain the potatoes and rinse them under cold water to stop the cooking process. This helps them cool down quickly for peeling.
- Peel the potatoes while they are still slightly warm. The skins should come off easily.
- Blend the cooked beetroot and tomato together until smooth. This creates a vibrant sauce that adds color and a subtle sweetness.
- Heat the mustard oil in a pan. Add the chopped green chilies and sauté briefly. This infuses the oil with their flavor.
- Add the curry leaves, ginger paste, and garlic paste to the pan. Sauté for a minute until fragrant.
- Add the chopped onion and a pinch of salt. Sauté until the onion softens and becomes translucent.
- Add the turmeric powder and sauté for another 30 seconds. This allows the turmeric to bloom and develop its flavor.
- Add the chopped bell pepper and sauté for 2-3 minutes until slightly softened.
- Pour in the beetroot-tomato puree and bring to a simmer.
- Add the red chili powder, coriander powder, and cumin powder. Mix well to combine.
- Gently add the boiled and peeled baby potatoes to the pan. Reduce the heat to low and simmer for a few minutes, allowing the potatoes to absorb the flavors of the sauce.
- Transfer the potato bites to a serving plate. Sprinkle with dried fenugreek leaves for a distinctive aroma and sesame seeds for a delightful crunch.
Recipe Notes
Good To Know
- I've used less red chili powder because of the green chili and capsicum. Add more if you prefer it spicier.
- Don't have baby potatoes? Boil larger potatoes and cube them.
- If the masala seems dry, sprinkle a little water over the potatoes.
- Rub the kasuri methi between your hands before adding to release its flavor.
- For extra crunch, lightly pan-fry or air-fry the boiled baby potatoes until golden before mixing with the other vegetables.
- If you enjoy more tang, sprinkle a mix of chaat masala and a dash of lemon juice just before serving.
- To add a pop of color and nutrition, grate raw beetroot over the finished dish.
Expert Tips
- Adjust the amount of green chilies and capsicum to control the heat level. Taste and adjust as you go.
- For a richer flavor, try using mustard oil when sautéing the spices and vegetables.
Storage Instructions
- This dish is best served immediately for maximum crunch.
- If you need to prep ahead, keep the potatoes and vegetables separate and combine them with the seasonings right before serving.
Recipe Video
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Recipe Nutrition
Calories: 319kcalCarbohydrates: 52gProtein: 8gFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 855mgFiber: 8gSugar: 4g
Roshni Subudhi
Articles: 15
6 Comments
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Such a lovely dish! Thanks for sharing.
What a delightful recipe! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.
This looks so appetizing! Thank you.
I am going to try this today itself…Love the vibrant color of Baby Potatoes and really innovative use of beetroot.
Such a scrumptious dish! Thank you.