Spicy potato recipe – How to make spicy potato recipe – side dish for rotisTweet
Spicy potato is a delicious dish cooked in tomatoes and spices. It serves a good side dish for rotis, puris and parathas and a great accompaniment to steamed rice or dal rice too. It is a mouth watering recipe flavoured with chillies and spices which gives a aromatic flavour to the dish. Spicy potato is also one of the easy dish which can be prepared with easily available ingredients at home.
Prep Time : 15 mins
Cook Time : 20 mins
Servings : 2-3 persons
Potatoes – 5
Onions – 2 (chopped finely)
Tomatoes – 4 (to be ground to a fine puree)
Coriander powder – 1 teaspoon
Cumin powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Red chilli powder – 1/2 teaspoon (optional)
Garam masala – 1/2 teaspoon
Cooking oil – 2 tablespoons
Mustard seeds or rai – 1/2 teaspoon
Cumin seeds or jeera – 1/2 teaspoon
Few chopped coriander leaves for garnishing
Salt to taste
TO GRIND TO A SMOOTH PASTE (GREEN PASTE)
Garlic cloves – 10
Ginger – 1 small piece chopped finely
Green chillies – 4
Coriander leaves – 1/2 cup
HOW TO MAKE OR PREPARE SPICY POTATO RECIPE
Boil the potatoes or pressure cook with enough water for upto 3 whistles or till well cooked. Once cooled down, peel them and chop them into small pieces. Set aside
Blanch the tomatoes and blend them to a fine puree. Keep it aside.
Grind the garlic cloves, ginger, green chillies and coriander leaves with little water to make smooth paste. (green paste)
Heat oil in a pan on medium flame. Add the mustard seeds and allow them to splutter. Once it stops spluttering, add cumin seeds and stir fry till they turn light brown in colour. Add chopped onions and saute till they become translucent.
Add the green paste and saute on a low flame for a minute till the raw smell goes away. Then add the tomato puree and cook on low heat for 2-3 minutes.
Add coriander powder, cumin powder, turmeric powder, salt and garam masala. Mix well. Then add chopped boiled potatoes and give a good mix.
Add 1/4 cup of water. Mix well. Cook on a low flame for another 2-3 minutes while stirring occasionally. Garnish with chopped coriander leaves. Serve hot with rotis or parathas.
Ensure that the potatoes are not too mushy.
Adjust the spices according to your taste.