Spicy Potatoes is a very simple and common dish in North India. It goes well with any kind of bread like Parantha, Puri, Kachori, Naan, Bread Loaf and just by itself too. It can be used as a filling in wraps, sandwiches and paranthas. It’s pretty versatile.
|Preparation Time:||30 minutes|
|Vegetable Oil||1 tbsp|
|Jeera (cumin) powder||1/2 tsp|
|Methi (fenugreek seeds) powder||1/2 tsp|
|Red chilli powder||3/4 tsp|
|Dhaniya (coriander) powder||1 tsp|
|Freshly pureed tomatoes||1/2 cup|
|Fresh Coriander Leaves||1/4 cup|
- Boil the potatoes till they are soft: Put potatoes in a pressure cooker. Add about an inch of water. Close the lid and cook. Turn down the heat once it starts whistling. Cook for 7 more minutes. Turn off the heat. Open the cooker when steam dies down.
- Wash and chop coriander leaves coarsely and keep aside. Chop green chillies and keep aside.
- Peel the potatoes when they are comfortable to touch. Cut them in one inch pieces.
- Heat oil in a nonstick pan and add cumin powder, methi powder, red chilli powder, coriander powder.
- Mix the spices and then add pureed tomatoes and green chillies. Cook till oil starts separating. Keep stirring once in a while.
- Add cut potatoes and salt. Mix well.
- Add about half cup of water so that it’s not too dry. Cook for a couple more minutes.
- Turn off the heat. Add coriander leaves and mix. Spicy potatoes are ready to serve.
- You may have to adjust the duration of boiling potatoes depending on your cooker and stove.
- This recipe comes out a little spicy. If you don’t like spicy food, reduce the chillies as per your taste.
- I often used canned cut tomatoes and blend them to use in this recipe.