Reviewed: Oct. 22, 2011

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.

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Reviewer:

BAKININBUDAPEST

Cooking Level: Expert

Reviewed: Mar. 12, 2011

we've got to get some photo evidence of this goodness...

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Reviewer:

yayoi

Reviewed: Aug. 5, 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.

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Reviewer:

pichoro

Reviewed: Nov. 4, 2008

I made these today and only changed 2 things [as other reviewers suggested]. I used sesame oil and lemon. Very awesome.

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Reviewer:

StephClunis

Cooking Level: Intermediate

Living In: Upper Darby, Pennsylvania, USA

Reviewed: Sep. 17, 2008

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.

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Reviewer:

MayerMangat

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jul. 17, 2007

this is so easy to make and yummy! it would make a great dosa filling too.

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Reviewer:

Mochi Puffs

Reviewed: Dec. 10, 2006

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.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Nov. 12, 2006

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!

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Reviewer:

HAILBUZZY

Cooking Level: Expert

Home Town: Taiping, Perak, Malaysia

Living In: Austin, Texas, USA

Reviewed: Aug. 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.

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Reviewer:

Cooking Level: Intermediate

Home Town: Weatherford, Oklahoma, USA

Living In: Norman, Oklahoma, USA

Reviewed: Feb. 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...

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