Follow these steps for perfect results
baby potatoes
boiled, peeled
oil
for frying
dry red chili
cumin seeds
curry leaves
coriander powder
turmeric powder
cumin powder
red chili powder
garam masala powder
amchur powder
salt
to taste
lemon juice
fresh coriander leaves
chopped
Boil the baby potatoes in a pressure cooker with water until cooked.
Let the potatoes cool down and peel them.
Heat oil in a कढ़ाई (wok or deep pan).
Add dry red chili, curry leaves, and cumin seeds to the hot oil.
Sauté for 10 seconds until fragrant.
Add coriander powder, red chili powder, turmeric powder, amchur (dry mango) powder, cumin powder, and garam masala powder.
Sauté the spices for 30 seconds.
Add the peeled baby potatoes to the कढ़ाई.
Mix the potatoes with the spice mixture, ensuring they are well coated.
Cook for 6-7 minutes, stirring occasionally.
Add salt and lemon juice.
Mix well.
Turn off the heat.
Garnish with fresh coriander leaves.
Serve hot with panchmel dal, boondi raita, and phulka.
Expert advice for the best results
Adjust the amount of chili powder according to your spice preference.
For a richer flavor, add a dollop of butter or ghee while cooking.
You can also add other vegetables like peas or carrots to the dish.
Everything you need to know before you start
15 mins
Potatoes can be boiled ahead of time.
Garnish with fresh herbs and serve hot.
Serve as a side dish with Indian meals.
Serve as a snack with tea or coffee.
Spiced tea complements the spicy potatoes.
Discover the story behind this recipe
A common and popular side dish in North Indian cuisine.
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