Ingredients:

• 15 – baby Potatoes
• 1 tsp – salt
• 2 tbsp – Olive oil
• For sauce:
• 3 tbsp – Olive oil
• 1 tsp – ground paprika (or chilli powder)
• 1 tsp – Cumin seeds
• 15 – Garlic flakes, peeled
• 1 tsp – coriander leaves, very finely chopped
• 2 tbsp – white Vinegar
• 2 tsp – hot water
• Salt – to taste (optional)

Method:

1. Preheat the oven to 200 degree C.
2. Wash and scrub the potatoes clean. Do not peel.
3. Prick them all over with a fork.
4. Mix salt and oil together.
5. Coat all the potatoes, with this mixture.
6. Arrange them in a shallow baking dish in single layer.
7. Drizzle any leftover oil over them.
8. Bake in the oven till the skin wrinkles (25 minutes approximately).
9. Shake the pan a couple of times in between.
10. This will ensure an all over and even baking of potatoes.
11. For sauce:
12. Grind cumin in a mixie till crushed.
13. Add chilli or paprika and grind again.
14. Add garlic and grind till crushed well.
15. Add oil and grind for 30 seconds.
16. Mixture should thicken to a paste.
17. Add water, vinegar, salt, and run, till blended.
18. To serve:
19. Place hot potatoes in individual dish, pour sauce over.
20. Or serve both separately, and allow individuals to help themselves.
21. Can also be served as an accompaniment to saffron rice.

Recipe courtesy of Saroj Kering