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Baby Potatoes Pan Roasted with Herbs & Smothered with Fresh Cream

Baby Potatoes Pan Roasted with Herbs & Smothered with Fresh Cream By Videhi

Potatoes… Fresh Cream…Herbs and Spice oo la laaa now this is just too Nice.  I have learnt to make this many years ago which then involved slicing and deep frying the potatoes. Since then I have tweeked it, adding some ingredients and omitting others.    In this recipe I have chosen to boil and pan roast the potatoes steering clear from the dreaded deep frying 😉  My hubby just loves this dish and many non vegetarian family and friends are just left in awe after relishing this dish of deliciousness…:-)

Recipe as follow:

Preparation:      10 minutes

Cooking time:   30 minutes

Serves:                 3-4 as a side dish

This is what you need:  Ingredients

2 tsp (10ml) cooking oil

¼ tsp black mustard seeds

10-15 tender curry leaves

½ tsp yellow asafoetida

½ tsp turmeric powder

1 kg Baby Potatoes washed and peeled

1 tsp (5ml) salt (adjust accordingly)

1 tsp (5ml) dried mixed herbs

½ tsp freshly ground black pepper

450 – 500ml fresh cream

1 red chilli optional

Fresh basil leave – to Garnish

Let’s cook 🙂 

  • Wash, peel and boil potatoes in salted water until soft but still firm. Do not boil potatoes to mashing point.  Boiling time depends on the size of the potatoes starting from 10 – 20 minutes. To ensure quicker cooking time and flavour absorption, poke some holes with a toothpick, in the potatoes before boiling them.  Once that is done, strain and keep aside
  • Now heat oil in a big pan. Add mustard seeds and curry leaves, as soon as seeds pop and leaves splatter – add the asafoetida and turmeric powder. Give the pan a good swirl and then toss in the potatoes.  Season with salt.  Lower heat (medium hot)  now roast the potatoes until they form a beautiful golden brown in each side.  This will take about 8-10 minutes. (you may add a chilli at this point if you like)
  • Thereafter add the black pepper and mixed herbs. Give it a good stir and then pour in the fresh cream.  Swirl the pan so the herbs and cream fully coat the potatoes.  Cover the pan with a lid leaving it slightly ajar , so that it does not over boil.  Cook for 10 – 12 minutes until the fresh cream has thickened and reduced to more half.
  • Garnish with fresh basil leaves
  • Serve as a side dish …absolute Delish!!!

# wink_wink;-)  wrap in rotis/ wraps or  pack in pitas with green salads #nomnom


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This entry was posted on February 15, 2016 by in Vegetarian and tagged , , , , , , .
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