Spicy potatoes with tamarind. Lip-smacking dry baby potatoes coated with spices. A no onion garlic and easy to make dry curry. You can serve it as a side dish or also as a teatime snack.
A completely gluten free and vegan dish.
I always make it with fluffy puri or fulko luchi.
Everyone loves potatoes in my home and this spicy tangy potato is a all time favorite. You can also enjoy it as a starter.
Not only delicious but potatoes are also a comfort food. Baby potatoes are very common in this season but if you don’t have baby potatoes, you can also use boiled and cubed large potatoes.
Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy.
Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging.
Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings.
All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone.
You may like some more potato recipes on this blog.
6. Potato curry
9. Potato pie
12. Stuffed potatoes
14. Dum aloo
15. Masala aloo
19. Aloo kofta curry
20. Dum aloo
This spicy potato or chatpata masala aloo is very easy to make. You need only some boiled baby potatoes, dry spices and tamarind. You will love the spicy tangy and delicious taste. I have used slit green chilli to garnish. If you want your potatoes more spicy and slit or chopped green chilli with spices. You can also use hot variety red chilli powder.
Baby potatoes – 500 gram, boiled
Cumin seeds – 1/2 teaspoon
Hing or asafoetida – 1/4 teaspoon
Dry red chilli – 1
Cumin powder – 1 teaspoon
Coriander powder 1 teaspoon
Turmeric powder – 1/4 teaspoon
Black pepper powder – 1/2 teaspoon
Kashmiri red chilli powder – 1 & 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Tamarind paste – 1 tablespoon
Salt to taste
Oil – 2 tablespoon
1. Peel the boiled potatoes. Prick all the potatoes with a fork.
2. Heat oil in a pan. Add cumin seeds, hing and dry red chilli.
3. When the seeds starts to splutter add the potatoes and salt. Fry till the potatoes becomes brown.
4. Reduce the heat. Add all the powder spices and saute for 2 minutes on low heat to avoid burning. You can sprinkle little water if require. I didn’t.
5. Saute till the potatoes coated well with spices.
Now add tamarind paste and and mix well. Taste and add little more salt or tamarind if require.
6. Remove from heat. Garnish with cilantro or coriander leaves and slit green chilli.
7. Serve as a side dish with roti, paratha, puri, luchi, naan, dal chawal or any bread. Or serve it with toothpicks as a teatime snack.
1. You can add slit or chopped green chilli with spices if you want your potatoes more spicy. Or use hot variety red chilli powder.
2. You can also use boiled and cubed large potatoes if you don’t have baby potatoes.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.