These Indian potatoes taste awesome for lunch or dinner with chipatis, rotis, or wheat tortillas. The spices can be found at any Indian grocery store.

RUCHI
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

352.2 calories; 7.2 g protein; 71 g carbohydrates; 12.3 mg cholesterol; 320.4 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2005
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. Read More
(62)

Most helpful critical review

Rating: 3 stars
11/08/2013
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! Read More
(1)
26 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/04/2005
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. Read More
(62)
Rating: 5 stars
11/04/2005
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. Read More
(62)
Rating: 5 stars
08/26/2003
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!!! Read More
(18)
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Rating: 5 stars
01/18/2005
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. Read More
(17)
Rating: 5 stars
03/19/2005
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 Read More
(11)
Rating: 5 stars
01/11/2006
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. Read More
(9)
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Rating: 4 stars
02/22/2006
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... Read More
(7)
Rating: 5 stars
07/17/2007
this is so easy to make and yummy! it would make a great dosa filling too. Read More
(6)
Rating: 4 stars
08/16/2006
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. Read More
(6)
Rating: 5 stars
08/07/2009
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. Read More
(5)
Rating: 3 stars
11/08/2013
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! Read More
(1)