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Spicy Baby Potato Roast (Instant Pot / Stove Top)

South Indian style, simple and easy recipe for Spicy Baby Potato Roast / Chitti Bangaladumpa Vepudu. Both Stove Top and Instant Pot methods with step wise pics and tips are given below.

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime: Given Below   Cuisine: Indian


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First things first! This recipe is NOT SUITABLE for kids. And is well received & relished ONLY by those who like to eat SPICY food. Its better to avoid serving such food items to people with low spice acceptance level.

And there is a special South Indian Spice Mix / Vepudu Karam Podi, that I used, which wins the game here.

Spicy Baby Potato Roast (instant pot / stove top)

Why to use Baby Potatoes for ‘Spicy Potato Roast’:

One more aspect that makes this recipe a happy pick is, if you got to choose the baby potatoes that are more tiny, than the ones I chose, there is no need to even cut them into halves.

It doesn’t take much time to boil them because they are very tender.

And the skin is very thin & delicate, there’s no need for peeling, just use them as is.

Possible Alterations for the recipe, ‘Spicy Baby Potato Roast (Instant Pot / Stove Top)’:

To replace the Spice Mix used: Authentic South Indian taste for this recipe, lies in the spice mix used. But the nearest replacements would be Sambar Powder (or) South Indian Curry Powder.

Adding Onion and Garlic: Just after the tempering, add long thin slices of onions (½ cup) and whole garlic cloves (6). Stir them well. When they become transparent, add the potatoes and continue with the recipe. 

To Add other spices: You might add any of these as additional spices>> Garam Masala Powder (¼ teaspoon) (or) Ground Coriander Powder / Dhaniya powder.

Not Using Baby Potatoes: Just go for any normal large white, red potatoes for this recipe. But prefer to boil them whole, then peel and cube them.

How to serve, ‘Spicy Baby Potato Roast / Chitti Bangaladumpa Vepudu’:

This, Spicy Baby Potato Roast, makes an excellent side in any of the meal platters / thali which I shared previously.  

The best way to serve this dry curry is as a side dish with steamed white rice and along with some pulusu / South Indian soup. 

Like these>>> 

So the theory here is, it has to be in a combination of this dry curry and some soupy gravy style another side. 

Or else, eliminate the paprika / red chilli powder used, and serve it as a starter / appetiser.

Health Benefits of ‘Spicy Baby Potato Roast Dry Curry’:

Potatoes are high in carbs.

The spice mix has lots of health benefits which I mentioned in detail here>>> Health Benefits of Spice Mix for Roasted Veg / Vepudu Karam Podi

To conclude, this dry roast curry is suitable for Vega, Vegetarian, Plant Based, Gluten Free diets. Not suitable for kids though.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Instant Pot recipes collection⇒  lnstant Pot / Electric Pressure Cooker Recipes

Curry recipes collection⇒  Curry / Koora / Stir Fry

Meal Platters collection⇒  Bhojanam / Thali / Meal Platter

Related Posts with ‘POTATO’:

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Spicy Baby Potato Roast (Instant Pot / Stove Top) Vegan, Gluten free, South Indian chitti bangaladumpa vepudu, starter, side dish in 20 mins.

Ingredients:

Ingredients for Tempering:

  • Cooking Oil – 3 tablespoons
  • Jeera / Cumin Seeds – ¼ teaspoon
  • Mustard Seeds / Aavaalu – ½ teaspoon
  • Dry Red Chillies – 2 (optional)
  • Curry Leaves – 10 (optional)

Special Ingredients:

Spicy Baby Potato Roast (instant pot / stove top)

Step Wise Pics Procedure for ‘Spicy Baby Potato Roast (Instant Pot / Stove Top)’:

STOVE-TOP METHOD (time:15mins)

Take the washed potatoes into a sauce pan, fill with water until they are dipped.Put on stove-top under high flame, boil until they soften (takes10 mins).
Put a frying pan on stove-top under medium flame. Add all the ‘Ingredients for Tempering’, fry them until they splutter.Cut each potato into half, transfer them into the pan. Season with salt, turmeric powder, red chilli powder & spice mix.
Mix up everything thoroughly, such that the seasonings coat well on the potato pieces.
Spicy Baby Potato Roast (Instant Pot / Stove Top) Vegan, Gluten free, South Indian chitti bangaladumpa vepudu, starter, side dish in 20 mins.
Switch off the gadget, transfer the dish onto a serving tray. Done!!

INSTANT POT METHOD (time:8 mins)

To boil the potatoes in an Instant Pot pressure cooker using PIP method
Pour 2 cups of water into the inner pot. Place all the washed potatoes into a steel vessel and put the vessel on the steel stand that fits in the Instant pot vessel. Close the IP lid & valve. Set to PRESSURE COOK mode, for 5 min under HIGH PRESSURE.
Release the pressure either naturally (NPR) [or] after 5 mins quickly (QPR).Empty the Inner pot. Set to SAUTE mode for 3 mins, add ‘Ingredients for tempering’, sauté them. Transfer all the potato halves, salt, turmeric powder, red chilli powder, spice mix.
Spicy Baby Potato Roast (instant pot / stove top)
Mix up everything thoroughly, such that the seasonings coat well on the potato pieces.
Spicy Baby Potato Roast (Instant Pot / Stove Top) Vegan, Gluten free, South Indian chitti bangaladumpa vepudu, starter, side dish in 20 mins.
Switch off the gadget, transfer the dish onto a serving tray. Done!!

Tips:

  • Adjust the salt & spice as per your taste.
  • Alternatively, you can use Sambar Powder / Curry Powder, in case you do not have time to prepare the, Spice Mix for Roasted Veg / Vepudu Karam Podi.
  • But, the whole of the dish gets the authentic aroma & taste just with the, special  Spice Mix for Roasted Veg / Vepudu Karam Podi.
  • If you already have the potatoes boiled, the whole dish would be complete within 3 mins.
  • Since, these are baby potatoes, 5 mins of pressure cooking in IP is good enough.

Result:

  • Expect the dish, to be spicy enough. Hence, this would not be suitable for young children.
  • We had this, Spicy Baby Potato Roast (Instant Pot / Stove Top), as a side along with steamed white rice and Pappu Pulusu / Indian Spicy Lentil Soup.
  • The flavour is mainly just because of the special spice mix, especially with the saunf / fennel used in it.
  • You wouldn’t believe, how much the curry leaves gave that extra aroma. Try to add a handful if you have them.
Spicy Baby Potato Roast (Instant Pot / Stove Top) Vegan, Gluten free, South Indian chitti bangaladumpa vepudu, starter, side dish in 20 mins.

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Spicy Baby Potato Roast (Instant Pot / Stove top)

VegCookBook by Praveena
South Indian style, simple and easy recipe for Spicy Baby Potato Roast / Chitti Bangaladumpa Vepudu. Both Stove Top and Instant Pot methods with step wise pics and tips are given below.
Prep Time 2 mins
Course Appetizer, Main Course, Side Dish
Cuisine Indian, South Indian
Servings 4 servings

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Frying pan (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

  • 12 count Baby Potatoes / Chitti Bangaladumpa
  • 3 teaspoon Spice Mix for Roasted Veg / Vepudu Karam Podi
  • 2 teaspoons Salt (or as per taste)
  • teaspoons Red Chilli Powder / Paprika (or as per taste)
  • ½ teaspoons Turmeric Powder

Ingredients for Tempering:

  • 3 tablespoons Cooking Oil
  • ½ teaspoon Jeera / Cumin Seeds
  • ½ teaspoon Mustard Seeds / Aavaalu
  • 2 count Dry Red Chillies (optional)
  • 10 count Curry Leaves (optional)

Instructions
 

STOVE-TOP METHOD (time:15 mins)

  • Wash the potatoes thoroughly. Take the washed potatoes into a sauce pan, fill with water until they are dipped.
    Put on stove-top under high flame, boil until they soften (takes 10 mins).
  • Put a frying pan on stove-top under medium flame.
    Add all the 'Ingredients for Tempering', fry them until they splutter.
    Cut each potato into half, transfer them into the pan and season with salt, turmeric powder, red chilli powder & spice mix.
  • Mix up everything thoroughly, such that the seasonings coat well on the potato pieces.
    Switch off the gadget, transfer the dish onto a serving tray. Done!!

INSTANT POT METHOD (time:8 mins)

  • Wash the potatoes thoroughly. Pour 2 cups of water into the inner pot.
    Place all the potatoes into a steel vessel and put the vessel on the steel stand that fits in the Instant pot vessel.
    Close the IP lid & valve.Set to PRESSURE COOK mode, for 5 min under HIGH PRESSURE.
  • Release the pressure either naturally (NPR) [or] after 5 mins quickly (QPR). Either is fine.
    Take the potatoes out, cut each into 2 pieces. Empty the water from the Inner pot.
    Start the IP again, Set to SAUTE mode, for 3 mins.
  • Mix up everything thoroughly, such that the seasonings coat well on the potato pieces.
    Switch off the gadget, transfer the dish onto a serving tray. Done!!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword baby poatoes recipes, Indian style Potato roast, instant pot spicy baby potato roast, potato roast in instant pot pressure cooker, spicy potato roast south indian style recipe

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