Spicy Potato


by
Spicy Aloo, baby potatoes deep fried and simmered in a tomato based gravy with an aromatic mixture of spices.


Added to 73 cookbooks   This recipe has been viewed 34774 times

A fiery combination of spices, dominated by the exclusive taste of poppy seeds, cumin seeds and dry coconut, adds a special touch to this dish.

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Spicy Potato recipe - How to make Spicy Potato

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For The Paste
2 tbsp oil
1/2 cup sliced onions
2 tbsp grated dry coconut (kopra)
1 tbsp coriander (dhania) seeds
1/2 tbsp cumin seeds (jeera)
1/2 tbsp poppy seeds (khus-khus)
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
4 to 5 peppercorns (kalimirch)
4 whole dry kashmiri red chillies
1 bayleaf (tejpatta)
4 garlic (lehsun) cloves

Other Ingredients
2 cups boiled and peeled potatoes , cut into halves
1 tbsp ghee
salt to taste
1 cup fresh tomato pulp

For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
For the paste

    For the paste
  1. Heat 1 tbsp of oil on a non-stick tava (griddle), add the onions and dry coconut and cook on a medium flame for 2 minutes, while stirring occasionally.
  2. Transfer the mixture into a plate and keep aside.
  3. In the same non-stick tava (griddle), heat the remaining 1 tbsp of oil and add the coriander seeds, cumin seeds, poppy seeds, cloves, cinnamon and peppercorns, mix well and sauté on a medium flame for 30 seconds.
  4. Add the red chillies and sauté on a medium flame for another 30 seconds.
  5. Add the bayleaf and sauté on a medium flame for 30 seconds.
  6. Transfer the mixture in the same plate of onions and add the garlic cloves.
  7. Blend the mixture in a mixer to a fine paste using little water. Keep aside.

How to proceed

    How to proceed
  1. Heat the ghee in a kadhai, add the potatoes and salt and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  2. Add the prepared paste, tomato pulp, ¼ cup of water and a little more salt, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
  3. Garnish with coriander and serve hot with rotis or parathas.

Nutrient values per serving
Energy229 cal
Protein2.4 g
Carbohydrates26.1 g
Fiber2.9 g
Fat12.8 g
Cholesterol0 mg
Vitamin A326.1 mcg
Vitamin B10.2 mg
Vitamin B20 mg
Vitamin B31.6 mg
Vitamin C33.8 mg
Folic Acid35.5 mcg
Calcium53.6 mg
Iron1.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium18.8 mg
Potassium341.9 mg
Zinc0.6 mg

RECIPE SOURCE : PotatoesBuy this cookbook

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