Three Spiced Fierce Potatoes

November 18, 2010
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
  • 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
  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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    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.