Best Potatoes Ever!

Best Potatoes Ever!

20 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  RUCHI

“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.”

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Adjust Servings

Original recipe yields 4 servings



  1. Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
  2. Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.

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Reviews (20)

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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.



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.

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Amount Per Serving (4 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 71 g
  • 23%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 320 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Sri Lankan Potato Curry


next recipe:

Spicy Potato Wedges