Fry

Three Spiced Fierce Potatoes

by:
November 18, 2010
5 Ratings
Three Spiced Fierce Potatoes
Author Notes

The ingredients are very simple but the combination of hot fierce red chilly with starchy potatoes and tangy tamarind makes it a huge hit! Eaten on its own or with corn or potato chips. —kulsum Kunwa

  • Serves 2
Ingredients
  • 3 Large size Potatoes
  • 2 teaspoons red chilly powder (reduce to taste)
  • 1/4 teaspoon turmeric powder
  • 1/2 cup water
  • 2 teaspoons coriander powder
  • 1 tablespoon tamarind paste
  • 1 tablespoon vegetable oil
  • Salt to taste
  • Cilantro to garnish
In This Recipe
Directions
  1. Boil the potatoes till almost fork tender. Don't let it completely boil through as it will cook further.
  2. Cut the potatoes into quarters.
  3. Meanwhile mix the spices, tamarinf and water together including the salt.
  4. In a wok, heat the oil and fry the potatoes for couple of minutes.
  5. Add the spice mixture and quickly toss the potatoes around to absorb all the spice. Cook for 7-10 minutes. Add more water if required.
  6. Serve with garnish of cilantro.
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  • healthierkitchen
    healthierkitchen
  • mrslarkin
    mrslarkin
  • kulsum Kunwa
    kulsum Kunwa
kulsum Kunwa
Freelance food photographer, food writer and recipe developer based in Kuwait. I'm passionate about familiarizing people with Indian cuisine through modern and contemporary take on Indian food on my blog Journey Kitchen.

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4 Reviews

healthierkitchen
healthierkitchen February 2, 2011
These sound amazing. What would you serve with this?
 
Author Comment
kulsum K.
kulsum K. February 3, 2011
Glad u like it. I love to eat this by itself, but its great with Indian flatbread - roti. But tell you what's even better? Try eating it will baked/fried potato chips - the spicy potatoes and crispness are a great combination

P.S. - Since your name says "healthier kitchen" I doubt you will opt for the second :)"

Thank you!
 
mrslarkin
mrslarkin November 18, 2010
These look yummy! I like your blog!!
 
Author Comment
kulsum K.
kulsum K. February 3, 2011
Thank you so much :)