Spicy Potato Video by Tarla Dalal

Spicy Potato Video by Tarla Dalal

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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.


Recipe Description for Spicy Potato

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


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)


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

  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.

See step by step images of Spicy Potato Recipe

RECIPE SOURCE : PotatoesBuy this cookbook

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