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Spicy Potatoes

Spicy Potatoes

Spicy potatoes

Spicy potatoes are a wonderful dish to serve as an appetizer, snack, or side dish.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Indian
Servings 4 people


  • 3 medium red potatoes
  • 2 tbsp oil
  • 1/2 tsp cumin seeds jeera
  • 1 tsp crushed coriander seed dhania
  • 1 tsp crushed fennel seed saunf
  • 1/4 tsp fenugreek seeds mathi
  • 1 tsp shredded ginger
  • 1/4 tsp black pepper
  • 2 green chilies, seeded and sliced long ways
  • 1 tsp salt
  • 2 tsp lemon juice
  • 2 tbsp chopped cilantro hara dhania


  • Peel strips of skin from the potatoes; leave some of the skin to provide color. Cut the potatoes into bite-size cubes.
  • Put the potatoes and one teaspoon salt into a pot. Cover with water and cook on medium high until tender but not mushy. Once the potatoes are cooked, drain the water and set aside.
  • Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When the cumin seeds crack, add the coriander, fennel, fenugreek seeds, and shredded ginger. Stir-fry for about half a minute.
  • Add potatoes and stir-fry the mixture over medium heat until they are a light golden brown.
  • Add salt, black pepper, and green chili. Roast another two to three minutes. Turn off the heat and add lemon juice and the cilantro mixture. Adjust salt, lemon, and pepper to your taste.


I use red potatoes because they are firmer and don’t get mushy.
Serve with Chai or Lemonade
Keyword Gluten Free, Quick And Easy, Snack, Tea Time Snack, Vegan
Tried this recipe?Let us know how it was!

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46 thoughts on “Spicy Potatoes

  1. Hi Manjula! I made these potatoes last night. They were the best potatoes I have ever made. Wow this recipe makes a delicious dish. I will make these again and again. Thank you for sharing this recipe.

  2. aunty i very much impressed when i saw ur Rasgulla receipe, yesterday i tried it but when i put it in sugar syrup for boiling all the resgullas broken totally pls tell me what i ned to take care while making rasgullas…….

  3. Hello Aunty, I have a question to ask that is When ever I make poha, after washing it get sticky. I saw ur poha recepie each & every piece of poha was non-sticky . Can u please tell me what should I do to make poha non – sticky & good & How should I wash it ? Whenever I got o sabzu mandi (USA), number of times I bougt the poha but after wash it get sticky . Please tell me how should I wash the poha so that every piece dont get stick with each other?

    1. Bhawna
      Also when you wash / soak the the thick poha, do so for only a very short amount of time… Less than a minute. This will help it to not get mushy and and to not stick together as well. After – drain well in a colander. After a few minutes, shake the colander to fluff it up.
      I hope this helps!

    1. Hi Anilz,
      No,its not sweet potatoes.Red potatoes is a variety of potato available in american grocery stores.They are slightly mild and earthy in flavor.The name is due to their red skin.If in USA, you can easily find these in the sections where other potatoes, yams etc are kept.
      I hope this helps

  4. Hello,
    Manjulaji i like your way of teaching for new generation/ students. Who donot know to cook. not to worry here is very good recipe for learn and cook. Thank madam it is wonderful job you are doing this type of service.

  5. Hi Manjula!

    I enjoy your recipes. However, my rotis still do not turn out as soft as I would like them though I seem to have followed your directions exactly. Please advise.

    1. I faced the same problem, but that’s because I was not using atta( whole wheat flour). So to make rotis soft I’m adding 2 tablespoons of oil for dough made of 1 cup of all purpose flour. I fry the rotis on nonstick skillet and they are very good. When I cook rotis in advance, after frying, I just cover them with a clean kitchen towel immediately, the steam will keep them moist, I will heat them in microwave oven just before serving.

  6. Hi Manjulaji,

    All ur recipes are excellent. I am a big fan of urs. I am planning a dinner for about 20 people. I am planning to make khasta kachori and dahi vada for appetizer and malai kofta (naan as bread) as one of the min dishes. Could you let me know the vegetable that I should prepare along with it. Also, how can I minimize preparation time on day of the party ? Can I prepare any of these dishes in advance ? Any of ur suggestions will be a very great help. Thanks in advance.

    With Best Regards

    1. Hi Mili,
      Khasta Kachori you can make in advance or if you want to serve hot, fry them half the way and refrigerate or freeze them till you are ready to serve and fry them back on medium heat. Dhai vada also can be prepare in advance soak it in warm water before ready to serve. With malai kofta you can make aloo gobhi, bhindi or green beans, mushroom peas, and buy naan ready made. Also for rice you can make zucchini rice.

  7. Hi Manjula,
    Can you tell me if there is a substitution for fenugreek seeds (can I use powdered fenugreek)? I know some ground spices taste different from the seed or fresh leaf itself. I’m having a hard time trying to find them in my area.

  8. Namuste’ Manjula ;-}
    Do you have a recipe for Chicken Curry,Channa Rice,Yellow Rice and Vegetable Bhagi?
    Thank you so much,love your videos,watching gives me confidence.
    I live in Enid Oklahoma.

  9. Hi ManjulaMasi,

    Its been nice to see this videos. As I am married & I love to cook as well as my wife but by seeing your videos I gave my wife & friends so many surprises.
    Would you please show the name of the ingredient in the video because it is always be helpful.
    Nothing else but to say thanks .

    Jai shri krishna,

  10. hello auntie, i haven’t seen the video yet, just by reading the comments, i wanted to ask, my daughters love potatoes, one is 8 and the other is 5. is this dish too spicy for them?-jaya

  11. hey manjula, could you tell us a good recipe for pregnant women. My frineds are all married, and i would love to serve them some seriosuly healthy food for the still to come babies. Thanks

  12. Namaste Manjula ji,

    your receipes are colourful, simple to make and mouth watering.

    can you post a receipe for baby corn please, either fry or gravy


  13. Hi Suhani:
    I use either kind of potato depending on what I have on hand. If you use the brown, you must peel the skin. The red potatoes, with the skin on, give a nice color to the dish.

  14. Manjula,

    I just found your page and boy oh boy I can’t wait to try several recipes! Thank you so much for showing us how to cook! Look forward to new receipes =)

  15. These ROCK! By the by, I used anise instead of fennel (because I had anise!) and it worked fine. I just made my second batch in two days…Yum yum yum. 🙂

  16. Hello Aunti ji

    My question is what are fennel seed called in Hindi, its just that i am more familiar with hindi terminology when it comes to cooking…

    Thanking you once again… 🙂

  17. I’ve never made Indian food but I’m looking forward to trying your recipes. I love the videos and your web site. The potatoes look so good that now I’m hungry. In fact, everything you’ve made looks wonderful. I look forward to seeing more videos in the future.

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