• Preeti Shridhar

Baby Potatoes Ghee Roast


Baby Potatoes Ghee Roast is my take on the iconic chicken ghee roast, a Manglorean delicacy. It originated in kundapur, a small town near Mangalore. It has a fiery red, tangy and spicy with a flavor of ghee roasted spices. My version is not very spicy.

Ingredients : Baby potatoes. 500 gms Onions 2+1 medium, finely sliced Ghee 1/4 cup Curry leaves 10-15 Salt 1 tsp Marinade Onions. 3 medium Kashmiri red chilli 2

Garlic cloves 10 large Ginger 1 tbsp grated Ghee roast masala 2 tbsp Salt 1/2 tbsp Mustard oil 2 tbsp Yogurt 2 tbsp Tamarind paste 1 tbsp Method

  1. Wash and soak kashmiri red chilli in hot water.

  2. Wash and boil baby potatoes until tender but not mushy.

  3. Peel them while still warm. Toss them in 1 tsp salt.

  4. Fry one onion until crispy. Keep it aside for garnish.

  5. To prepare the marinade, roast the onions on open flame.

  6. Peel them and make a paste with garlic, ginger, Kashmiri chili.

  7. Use as little water as possible to make the paste.

  8. Mix in other ingredients mentioned under marinade.

  9. Marinade baby potatoes in this paste for atleast an hour.

  10. Heat ghee in a heavy bottom pan.

  11. Add curry leaves and sliced onions.

  12. Once onions turn pinkish brown, tip in the potatoes with all the marinade.

  13. Sprinkle some water if needed and fry the potatoes till ghee floats on top.

  14. I like to add a teaspoon of sugar in the end but you can omit it completely.

  15. Garnish with fried onions.

  16. Serve with rice or paratha.


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