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Baby Potato Sambal Recipe with stepwise photos. This sambal made using baby potatoes is 100% vegetarian. It tastes excellent when served as a side dish with pulao varieties, biryanis, poori or the South Indian sambar, rasam or curd rice.
On a TV channel, I saw this recipe for cooking fish. In order to suit our vegetarian palate, I adapted it. In the years since then, I have followed this recipe, with a few modifications.
I have the perfect simple and spicy potato dish to serve with rice if you are looking for one.
In order to avoid the dish from burning quickly, you must cook it over a low flame with patience.
Jump to:
- About Sambal
- Ingredients
- How to make baby potato sambal
- Recipe Notes
- Nutrition Profile
- Variations
- FAQ's
- More Recipes using Potatoes
- Recipe
- Comments
About Sambal
Sambal is basically a spicy, chilli-based condiment that is very popular mostly in countries like Indonesia, Singapore, the Philippines, and the Netherlands.
In order to add heat to any dish, vegetarian or not, a base sauce or paste is made very simply with very few ingredients.
As a marinade or sauce, sambal can either be made as a thick paste application or as a thick sauce.
This baby potato sambal uses very few ingredients and if you have the sambal paste pre-made then it takes very little time to cook as well.
Ingredients
Baby Potatoes: The sambal tastes great when made with baby potatoes, potatoes or any tuber of your choice.
Sambal Paste: Sambar onions, garlic, whole dry red chillies, white vinegar and salt.
Other ingredients: Oil to cook.
Please refer to the recipe card for the correct measurement of ingredients.
How to make baby potato sambal
To make the vegan sambal paste,
Take garlic in a mixer jar.
Add sambar onions to it.
Drain the soaked red chillies and add them to the mixer jar.
Pour the white vinegar & grind to a smooth paste and set it aside.
To make baby potato sambal,
Heat oil in a deep pan and add boiled peeled baby potatoes.
Cook till they are partially crisp & then add the sambal paste.
Simmer the flame & cook while mixing occasionally & adding oil little by little.
It is important to cook the potatoes to a crisp perfection until the raw smell has disappeared.
Switch off the stove and serve baby potato sambal.
Recipe Notes
Make sure to roast the potatoes initially as it will ensure that they do not break & become mushy while cooking.
Add oil intermittently throughout the cooking in stages. Do not dump all the oil at the beginning itself as it will make the spice paste cook very early and will become crisp even before coating the potatoes.
Do not add water to grind the paste.
Nutrition Profile
This recipe is
- Dairy-Free
- Egg-Free
- Gluten-Free
- High Fibre
- Nut Free
- Soy-Free
- Vegan
- Vegetarian
Variations
If you do not happen to have baby potatoes, you can always use regular potatoes, but just make sure that you slice them into even bite-sized chunks.
You can also make the same recipe with arbi (colocassia), yam & sweet potatoes.
As in traditional sambal recipes, fresh lemongrass and galangal can also be added if you have both.
FAQ's
Is Sambal Vegetarian?
Traditional sambal is not vegetarian since it is made with shrimp paste, but it can be made vegetarian. In fact, the basic sambal paste that I have used in this recipe is vegan.
How else the sambal paste can be used?
As well as being used to cook meat, the sambal paste can also be used to prepare vegetarian dishes. For instance, paneer or tofu can be marinated and then cooked using the same method.
Can the sambal paste be made in advance?
The sambal paste is just like ginger garlic paste that can be made several days ahead and can be stored in the refrigerator for over a month.
How to store sambal paste?
Always store the paste in food-grade plastic jars, glass or ceramic jars. Avoid storing it in metal containers.
More Recipes using Potatoes
- Jodhpuri Aloo Recipe – Baby Potato Recipes
- Baby Potato Biryani Recipe - How to make Baby Potato Biryani
- Potato Oil Roast Recipe
- Potato Mochai Curry Recipe | Urulaikizhangu Mochai Kara Curry
See more Side Dish Recipes for Rice
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Recipe
Baby Potato Sambal Recipe
Baby Potato Sambal using freshly made sambal paste that is served as a side dish with rice or pooris.
5 from 1 vote
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Prep Time : 5 minutes mins
Cook Time : 20 minutes mins
Soaking Time : 30 minutes mins
Total Time : 20 minutes mins
Servings : 3
Course : Side Dish
Cuisine : Sri Lankan
Author : Radhika
Equipment
Ingredients
- 200 gms Baby potatoes
- 6 to 7 Whole dry red chillies
- 5 Sambar onions or shallots
- 5 Garlic
- 1 tablespoon White vinegar
- Salt to taste
- 2 tablespoon Oil
Instructions
Heat ¼ cup of water and soak the red chillies in it for ½ hour.
Place washed baby potatoes in a pressure cooker. Add ¼ teaspoon salt, 2 cups water and close with the lid.
Pressure cook for 2 whistles and switch off the stove. Peel the skin and keep it aside.
Drain red chillies from the water and add them to a mixer jar. Add garlic, sambar onions, salt for the paste, white vinegar and grind to a smooth paste. Do not add water while grinding.
Heat 2 teaspoon oil in a deep pan (preferably iron or cast iron). Add the peeled baby potatoes and sauté over low flame for 2 minutes over high flame.
Keep shaking the pan and tossing well, so that the potatoes become golden brown and crisp all around.
Add the ground paste to the potatoes and mix gently so that the paste coats the potatoes well.
Cook over low flame, tossing and shaking the pan frequently while adding the remaining oil from time to time for the ground paste to get cooked.
After 10 – 15 minutes of cooking, the raw smell from the paste would have gone and the potatoes would have become crisper. Switch off the stove & remove the pan.
Serve this baby potato sambal with rice or pooris.
Keyword baby potato sambal, sriliankan sambal recipe, vegetarian sambal recipe
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