With chipatis, rotis, or wheat tortillas for lunch or dinner, these Indian potatoes are fantastic. You can get the spices at any grocery store in India.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 large potatoes, peeled and cubed
- 1 ½ tablespoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 2 green chile peppers, chopped
- 1 (1 inch) piece fresh ginger root, finely chopped
- 1 teaspoon chili powder
- 1 teaspoon coriander, ground
- 1 teaspoon amchoor (dried mango powder)
- ½ teaspoon salt
- 1 bunch fresh cilantro, chopped
Instructions
- Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
- Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 7 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 320 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
TASTY! Very simple to make and substitute olive oil for ghee if you want.
Excellent. I’m giving 4 stars because I accidentally added cardamom thinking it was coriander. When I realized my mistake I went ahead and added coriander as well. I also used 2 serrano peppers. This dish reminds me of a potato sabzi I used to make but I don’t have the recipe handy and I can’t recall the precise ingredients.
These are delicious. I wish more of the flavors made it onto the potatoes. Mine tasted mostly just like home fries.
I am giving this three stars because as it is, it is just OK. I doubled the spices and it was much better. Very enjoyable – thank you for posting!
I just made these and all I can say is “wow”!! They are so good, I didn’t have any chilies so I just left them out and with the chili powder, they were spicy enough for me but I will make them again with the green chilies and I am sure they will be great!! Thank you so much for this recipe, its a keeper!!
We definitely enjoyed these and I will be making again. I used more than 4 potatoes and bumped up all ingredients from there. I used a bit of poblano peppers as I was not quite sure which kind to use. I think I will try it again with Anaheim. Did not have amchoor so used fresh lemon juice. Did add a bit of tumeric for color. Skipped the fresh cilantro as we ate from pots on the stove. I’ll definitely use this recipe again as it is such a welcome change of taste for potatoes. Family ate it down to the last speck, but was waiting for rave reviews. Everyone thought they were very tasty, but no one was raving about them which is what usually happens. A keeper? Absolutely. If I ever find amchoor, will try them again and revise the stars upward, if warranted.
Made this recipe last night with the girlfriend. I’ve never been clear about what a chili pepper is exactly, so we used fresh Serranos. I recommend 1, not 2, for the average eater. Sour cream was nice on them. Served with a Yogurt Drizzled Spicy South Indian Chicken, salad, and Plum Wine. Very good.
I made these today and only changed 2 things [as other reviewers suggested]. I used sesame oil and lemon. Very awesome.
Added tumeric and garam masala to the boiling potatoes. Also had to use lemon juice as I did not have mango powder. Also used sesame oil as I did not have clarified ghee, could have used peanut or vegetable oil. Might be nice with a 1/4 up of frozen coconut and for a filling meal, add a can of drained chick peas. Very good and nice and spicy.
this is so easy to make and yummy! it would make a great dosa filling too.
We loved these potatoes. Such a delicious combination of flavors! The amchoor really adds that extra touch. I used two yellow sweet potatoes and two white potatoes–both worked well with the flavors. I used coconut oil instead of ghee, and I took another reviewer’s suggestion and added coconut (dried and unsweetened). I’ll make this exactly the same way next time.
Very good and a great alternative to heavier tasting Indian dishes. Even better overnight. I didn’t have mango powder and just added lemon juice to taste instead. I’d love to see how this tastes with the mango powder tho’ – maybe next time!
These potatoes were good but a bit dry. Next time I’ll make them spicier and find some way to make them saucier. I added a can of rinsed and drained chickpeas to make a full meal.
I cooked an all Indian dinner for me and my husband last week. We both love the flavours from India, and living in the Netherlands we have several excellent Indian restaurants nearby. Since I lost my job one month ago unexpectedly, I have time now to enjoy my passion for cooking ethnic food. We loved these potatoes! I can handle much spicier food than my husband, so I cut down on the spicier items…I do not think it was necessary…my husband would have liked the potatoes a little less dry…will try perhaps the suggestion of peanut oil next time. OH! I found the mango powder at at specicialty shop only 4 blocks from my house!! Curious to see how it is next time! A real winner recipe! Thank you…
Yum. I used ground cumin instead of seeds, lemon juice instead of mango powder, and added coconut (as suggested by another member). I’ll definetly make these again … like, tonight.
Thanks for taking the time to add this very traditional Indian recipe! I have prepared and eaten it all my life. You can pretty much change the proportion of all spices and condiments to match your taste. So feel free to cut down on chillies. If you do not have dried mango power, just use fresh lemon juice and it will be just as good. For a different twist, add 1/4 cup thawed frozen coconut – this is very traditional around the Indian coast. Also, use peanut or vegetable oil instead of ghee to make it healthier.
this recipe goes well with chapati. while boiling the potato i added a pinch of tumeric pwdr and a pinch of garam masala. i also added methi leaves in the end wd the cilantro. this is a good recipe
Really tasty, though I couldn’t find any amchoor in the couple of stores I checked in. I used one big anaheim pepper, ground ginger and a bit of dried cilantro as substitutes, along with just regular margarine. These were good and spicy, and went really well with the honey and curry chicken that I made along with it. I’d definitely make them again, whether or not I find the amchoor.
I couldn’t find amchoor – I don’t have a lot of south asian markets here. I mottied the chiles and served with lemon pickle (not everyone’s cup of tea I know!!!), and it was very nice. I added some turmeric for colour and my guest (who declined the lemon pickle) was very happy. I serbed it with shaag paneer and garlic parathas (I cheated on these and picked them up from my local Indian restaurant). This would make an excellent stuffing for a Dosa with some sambal, mint or onion chutney as condiment. Next time and it will be soon.
Wow, these ARE good. the first time i made this dish, i boiled the potatoes too long so this turned out more like indian mashed potatoes. very very spicy stuff, but its also very good. the second time, today, they were perfect. im eating a bowl of it rite now and i have a huge jug of water next to me. we really liked this, but its not recomended for young childern. but for teens and adults, this stuff is great! to bring down the heat a bit, i served this with some sour cream at the side. thanx RG!!!