Spicy potatoes

By: Manjula Jain

Serving : 4 people
Total Time :30 minutes

Rate this recipe:

5 from 1 vote

Spicy potatoes

Spicy potatoes are a wonderful dish to serve as an appetizer, snack, or side dish.

Spicy Potatoes

Ingredients

  • 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

Instructions

  • 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.

Notes

Note
I use red potatoes because they are firmer and don’t get mushy.
Serve with Chai or Lemonade

Spicy potatoes

Spicy potatoes are a wonderful dish to serve as an appetizer, snack, or side dish.

  • 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)
  1. Peel strips of skin from the potatoes; leave some of the skin to provide color. Cut the potatoes into bite-size cubes.

  2. 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.
  3. 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.
  4. Add potatoes and stir-fry the mixture over medium heat until they are a light golden brown.
  5. 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.

Note

I use red potatoes because they are firmer and don’t get mushy.

Serve with Chai or Lemonade

Appetizer
Indian
Gluten Free, Quick And Easy, Snack, Tea Time Snack, Vegan

How to Make Spicy Potato Curry

Spicy Potato Curry is a flavorful dish made with tender potatoes cooked in a spicy and aromatic gravy. It's a popular appetizer or side dish in Indian cuisine, commonly enjoyed with rice or bread. This gluten-free and vegan recipe is quick and easy to prepare, making it perfect for a delicious and satisfying meal.

Step 1: Prep the Ingredients 

Start by gathering all the ingredients needed for the spicy potato curry. You'll require potatoes, tomatoes, ginger, green chilies, and a blend of spices such as cumin seeds, turmeric, coriander powder, and garam masala. Peel and chop the potatoes into bite-sized pieces, dice the tomatoes, mince the ginger, and slice the green chilies.

Step 2: Sauté the Aromatics 

Heat some oil in a pan over medium heat. Add the spices like cumin seeds and let them sizzle for a few seconds until fragrant. Then, toss in the minced ginger and sliced green chilies. Sauté them until they release their aroma and turn golden brown, infusing the oil with their flavors.

Step 3: Add the Potatoes 

Now, add the chopped potatoes to the pan. Stir well to coat them evenly with the aromatic oil and spices. Allow the potatoes to cook for a few minutes, stirring occasionally, until they start to lightly brown around the edges.

Step 4: Incorporate the Tomatoes 

Once the potatoes are partially cooked, add the diced tomatoes to the pan. Mix everything together gently, ensuring the tomatoes are evenly distributed among the potatoes. The tomatoes will add a tangy sweetness to the dish, balancing out the heat from the spices.

Step 5: Season and Simmer 

Now, it's time to season the spicy potato curry with salt, turmeric, coriander powder, and garam masala. Stir well to combine all the ingredients. Then, cover the pan with a lid and let the curry simmer on low heat until the potatoes are fully cooked and tender, and the flavors have melded together beautifully.

Step 6: Serve and Enjoy 

Once the spicy potato curry is ready, remove it from the heat and garnish with freshly chopped cilantro leaves for a burst of freshness and color. Serve the curry hot with steamed rice or warm rotis for a satisfying meal that will surely delight your taste buds.

Tips for Making the Best Spicy Potato Curry:

  • Adjust the amount of green chilies according to your spice preference. For a milder curry, use fewer chilies, or remove the seeds to reduce the heat.
  • To enhance the flavor, you can add a splash of lemon juice or a dollop of coconut milk towards the end of cooking.
  • For added texture and nutrition, throw in some vegetables like peas, carrots, or bell peppers along with the potatoes.
  • Feel free to customize the spices to suit your taste. You can experiment with adding spices like mustard seeds, fenugreek seeds, or curry leaves for a different flavor profile.

Variations of Spicy Potato Curry: 

  • Creamy Spicy Potato Curry: Stir in some coconut milk or cashew cream to create a lusciously creamy texture.
  • Spicy Potato and Chickpea Curry: Add cooked chickpeas to the curry for an extra dose of protein and heartiness.
  • Spicy Potato and Spinach Curry: Throw in a handful of fresh spinach leaves during the last few minutes of cooking for a nutritious twist.

Benefits of Spicy Potato Curry: 

  • Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins.
  • The spices used in this curry, such as turmeric and cumin, are known for their anti-inflammatory and digestive benefits.
  • This dish is vegan-friendly and can be enjoyed by individuals following a plant-based diet.

FAQs: 

Q: Can I make this curry ahead of time?

A: Yes, you can prepare the curry ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.

Q: Can I freeze leftover curry?

A: Absolutely! This curry freezes well. Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: Can I use sweet potatoes instead of regular potatoes?

A: Yes, you can substitute sweet potatoes for regular potatoes if you prefer. Just keep in mind that sweet potatoes have a sweeter flavor, which will slightly alter the taste of the curry.

Explore More Delectable Recipes 

For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula's Kitchen: Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras, Baingan Bharta (Roasted Eggplant) & Matar (Green Peas) Paneer.

Comments

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    Nadia Ashur
    May 17, 2016 at 8:53 am

    Hi Manjula, did u miss the garlic with the ginger, or just ginger itself? I thought always ginger & garlic go together. Thank you!

      Manjula Jain
      May 18, 2016 at 11:38 pm

      Nadia, I don’t use garlic but I do use ginger

    […] full recipe at https://manjulalive.wpenginepowered.com/2007/09/25/spicy-potatoes/ INGREDIENTS: Serving for four 3 medium red potatoes 2 tablespoons oil 1/2 […]

    Mary Blackledge Corroo
    September 28, 2014 at 8:24 am

    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.

    Vegan Spicy Potatoes
    July 17, 2013 at 4:15 am

    […] here for the full instructions from Manjula’s […]

    nirali
    December 2, 2012 at 10:16 pm

    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…….

      Manjula Jain
      December 4, 2012 at 12:36 am

      nirali,
      I think you squeezed too much water, paneer was too dry

    Bhawna Khanna
    August 21, 2011 at 10:09 am

    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?

      Manjula Jain
      August 21, 2011 at 10:57 am

      Bhawna,
      You need to use thick poha, that is the only poha will work. Other poha’s are too thin as soon you put the water thay will become sticky.

      Liane
      August 22, 2011 at 7:06 am

      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!

    preety
    June 22, 2011 at 2:04 pm

    hi aunty
    in video u say 1tablespoon,but in down recipe u say 1 teaspoon. i dont
    understand. please reaply

    Swann2b
    May 28, 2011 at 10:38 am

    Auntie, I made the Mushrooms and peas recipe and your spicy potatoes recipe last night. Was so yummy and esy ! Thank you for all your work !

    amal ikhlef
    April 13, 2011 at 1:41 am

    Excellent and delicious potaoes. Thank you

    zoeya
    August 14, 2010 at 7:06 pm

    hi manjula!

    your recepies are great and mouth watering!

    anilz
    April 30, 2010 at 12:43 am

    Hi ma’am,

    by Red potatoes, are you meaning the ‘sweet potatoes’ ?

    Thank you.

      Tanvi
      April 30, 2010 at 8:18 am

      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
      Thanks

      Jaya
      April 30, 2010 at 9:29 am

      In hindi they are “Lal Aloo” if that helps, but Tanvi is correct in her reply to you.

    Haseena Taj
    March 26, 2010 at 5:42 am

    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.

    mdr
    January 11, 2010 at 4:03 am

    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.

      Taruna
      December 9, 2010 at 6:15 am

      To make the rotis soft, knead the dough soft.

      Camelia
      June 9, 2011 at 6:17 pm

      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.

    Mili
    December 1, 2009 at 12:27 pm

    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

      Manjula Jain
      December 1, 2009 at 1:58 pm

      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.
      Enjoy!

        Mili
        December 1, 2009 at 2:10 pm

        Thanks a lot Manjula ji for the quick response :))

          Rajesh
          May 22, 2010 at 2:16 am

          Very nice recipe

    Jennifer
    September 13, 2009 at 9:44 am

    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.
    Thanks!
    Jennifer

      Manjula Jain
      September 13, 2009 at 10:52 am

      Hello Jennifer, fenugreek powder will not work dry leaf will be good otherwise do without fenugreek seed it will be fine.

    Honey
    April 23, 2009 at 5:05 pm

    Namuste’ Manjula ;-}
    Great videos and recipes,thank you so much
    Honey.

    Honey
    April 23, 2009 at 5:01 pm

    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.
    Honey.

      Jaya
      April 24, 2009 at 4:18 am

      There are no chicken, meat, fish, etc. recipes here. This is a purely vegetarian cooking site.
      Jaya

    sushmalohit
    February 26, 2009 at 3:49 am

    its great … it is very hummy…. i loved it but need to add green chilles….. thanks a lot … love u

    hitesh
    December 23, 2008 at 3:34 pm

    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,
    Hitesh

    Manjula Jain
    October 25, 2008 at 3:44 pm

    Hello Jaya,
    My seven year old grand daughter likes it very much, may be just adjust green chili

    jaya
    October 25, 2008 at 2:59 pm

    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

    Savitha
    October 5, 2008 at 5:25 pm

    Hello Manjula Aunty, Tried spicy potatoes was very delicious …

    Zarna
    August 11, 2008 at 9:52 pm

    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

    Savita
    August 1, 2008 at 9:46 pm

    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

    thanks
    savita

    Jaya
    June 19, 2008 at 12:06 pm

    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.

    suhani
    June 2, 2008 at 2:51 am

    can we make of brown potatoes instead of red potataoes?

    Lucy
    May 28, 2008 at 1:16 pm

    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 =)

    rashmi
    May 16, 2008 at 11:37 am

    hi your recipes r simply superb….keep it up

    Annette
    May 1, 2008 at 12:11 pm

    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. 🙂

    monika
    April 15, 2008 at 11:47 pm

    hi manjula ji
    i am north indian and liked ur recepies very nice keep it up

    Manjula Jain
    April 15, 2008 at 7:53 pm

    Fennel seed in hindi is saunf

    Hina
    April 15, 2008 at 12:54 pm

    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… 🙂

    Marci
    March 20, 2008 at 11:36 pm

    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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