"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
Watch video tips and tricks
potatoes, peeled and cubed
1 1/2 tablespoons
ghee (clarified butter)
green chile peppers, chopped
1 (1 inch) piece
fresh ginger root, finely chopped
amchoor (dried mango powder)
fresh cilantro, chopped
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.
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!
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!!!
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.
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
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...
this is so easy to make and yummy! it would make a great dosa filling too.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Potatoes Ever!
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 50
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make fluffy mashed potatoes that are, well, simply the best!
See how to make the perfect party appetizer.
This creamy potato salad tastes delicious chilled.