Spicy Potato by Tarla Dalal

Tarla.Dalal's picture

Dec. 03, 2013

A fiery combination of spices, dominated by the exclusive taste of poppy seeds, cumin seeds and dry coconut, adds a special touch to this dish.


For paste
Oil 2 Tablespoon , divided
Sliced onion 1/2 Cup (8 tbs)
Grated dry coconut 2 Tablespoon
Coriander seed 1 Tablespoon
Cumin seeds 1/2 Tablespoon
Poppy seeds 1/2 Tablespoon
Cloves 2
Cinnamon stick 1
Peppercorn 5 (4
Whole dry kashmiri red chilles 4
Bay leaf 1
Garlic cloves 4
Other ingredient
Boiled peeled potatoes 2 Cup (32 tbs) , cut into halves
Ghee 1 Tablespoon
Salt To Taste
Tomato pulp 1 Cup (16 tbs) (fresh)
For garnish
Finely chopped coriander 2 Tablespoon



For Paste

1.Place a non-stick griddle on flame and heat 1 tablespoon oil in it. Add sliced onion and dry coconut. Cook on a medium flame for 2 minutes, stirring occasionally. Transfer the mixture into a plate and keep aside.

2.In the same non-stick griddle, heat the remaining 1 tablespoon of oil and add coriander seeds, cumin seeds, poppy seeds, cloves, cinnamon and peppercorns. Mix well and sauté for 30 seconds.

3.Add the red chilies and sauté for another 30 seconds. Then add the bay leaf and sauté for another 30 seconds. Transfer the mixture in the same plate with onion coconut.

4.In mixer, blend the mixture along with garlic to a fine paste using little water. Keep aside.


5.In a skillet, heat ghee, add the potatoes, season with salt, stir occasionally and cook on a medium flame for 3-4 minutes.

6.Add the prepared paste, tomato pulp, ¼ cup of water and a little more salt, mix well and cook on low flame for 2-3 minutes.


7.Garnish with coriander and serve hot with roti or paratha.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 269Calories from Fat 158

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 363 mg15.13%

Total Carbohydrates 26 g8.7%

Dietary Fiber 7 g28%

Sugars 3 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet