How to cook up perfect spicy Indian potatoes
An innovative recipe would involve stuffing these spiced potatoes in tortilla wraps along with big chunks of chopped onion and bell peppers. “Green Chutney”” (a freshly grounded paste of mint, coriander, onion, green chilly and lime juice along with salt and very little sugar) can be used as a sauce in the wraps!
Spicy Indian potatoes recipe
- 5 medium sized potatoes
- 2 green chillies
- 1.5 lemons
- 1 pinch of salt
- 1 pinch of turmeric powder
- 1 tbspn cumin seeds
- 1 full tbspn dry mango powder
- 1 tspn mustard seeds / 1 tspn crushed coriander seeds or powder
- 1 tspn red chilli powder
- 3 tbspn sunflower / olive oil / garam masala (This is a typical mixture of ground spices including black and white pepper, cloves, cardamom, cinnamon and bay leaf. If this is not available, try a combination of oregano, herbs, pepper, chilly flakes and a speck of pickle)
Boil the potatoes in a pressure cooker and put aside to bring them to room temperature (for around 30 minutes). Chop them into evenly sized pieces. Heat 3 tablespoons of oil/ghee in a pan. Cook in medium flame. Add 1 tbspn of cumin seeds and 1 teaspoon of mustard seeds along with 2 chopped green chillies. When the cumin seeds are ready to burst, add the potatoes with salt (according to taste- approximately 1.5 teaspoons should be a good amount), a pinch of turmeric and 1 FULL tbspn of dry mango powder. Add 1 teaspoon of red chili powder and crushed coriander seeds each. Garam masala is the last component, 1-1.5 teaspoons of which should be evenly sprinkled on the whole platter. Squeeze the lemons on top. Mix well but DO NOT stir too much. Cook for 4-5 minutes. Add coriander leaves on top to garnish your dish and relish the flavours in your mouth.
About Indian spices
These spicy Indian potatoes dish can be thoroughly enjoyed without any support staff. Enjoy your spicy Indian potatoes ..
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