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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pichoro

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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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StephClunis

Cooking Level: Intermediate

Living In: Upper Darby, Pennsylvania, USA

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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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MayerMangat

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Reviewed: Jul. 17, 2007

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

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le petit haricot

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Milwaukee, Wisconsin, USA

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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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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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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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HAILBUZZY

Cooking Level: Expert

Home Town: Taiping, Perak, Malaysia

Living In: Austin, Texas, USA

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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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KJ

Cooking Level: Intermediate

Home Town: Weatherford, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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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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Jules

Cooking Level: Expert

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Reviewed: Jan. 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.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Nov. 4, 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.

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OSUMSU

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Reviewed: Mar. 18, 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

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RHODORASOLANKI

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Reviewed: Jan. 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.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Jan. 12, 2005

I couldn't find amchoor - I don't have a lot of south asian markets here. I mottied the chiles and served with lemon pickle (not everyone's cup of tea I know!!!), and it was very nice. I added some turmeric for colour and my guest (who declined the lemon pickle) was very happy. I serbed it with shaag paneer and garlic parathas (I cheated on these and picked them up from my local Indian restaurant). This would make an excellent stuffing for a Dosa with some sambal, mint or onion chutney as condiment. Next time and it will be soon.

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SMPARSONS

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Reviewed: Aug. 23, 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!!!

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