Friday, August 24, 2012

Spicy- Garlicy Potatoes

Spicy- Garlicy Potatoes makes a good accompaniment to rotis. I found this recipe in a cook book (by Jaya V Shenoy) and absolutely loved her idea. 
The cute baby potatoes, the vibrant red color from red chillies and the flavor infused by garlic....hhhmmm...This is what I imagined after reading her recipe. 

It turned out very good but was little spicy for us. Next time I would be adding little tamarind to cut down the spice level. I would say it is a treat for all the potato lovers!!

  • Baby Potatoes*- 10
  • Roasted Red Chillies- 8 (I used byadgi)
  • Garlic pods, large sized- 7
  • Oil- 2-3 tsp
  • Mustard seeds- 1/2 tsp
  • Salt- To taste
*If you do't have baby potatoes then use the normal potatoes. Just chop them into big chunks.


Wash the potatoes and then cook them in a pressure cooker with enough water and salt, for one whistle and then simmer it for 2-3 minutes and turn off the heat.
Peel the skin of the potatoes. The potatoes should be firm yet cooked.

Now, to prepare Masala: Grind the roasted red chillies and garlic along with little salt, to get a fine paste (I added few teaspoons of water, which helped in making a fine paste).
Add the masala to the peeled potatoes.

Now mix it well so that each potato gets a good coating of the masala.

Now heat oil in a wide pan. Once hot, add mustard seeds. After it splutters, add the masala coated baby potatoes. 

Give a gentle mix so that each potato gets its share of oil. Continue to heat it for 2-3 minutes. When all the potatoes looks nicely fried, turn off the heat.
Spicy- Garlicy Potatoes are ready!!

Serve it hot along with Pulka, rotis or chapatis. Above measurement serves three people.

Note: You can try adding a little bit of tamarind to cut down the spice level.


  1. Looks really nice! Will be trying it as soon as I get baby potatoes! And I will let you know how it goes.

    You could probably try baking it in the oven after costing with the paste - works very well with regular potato curry - the only thing to remember is to do the tempering after it comes out of the oven since the seeds and dhalls get burnt.

    Thanks for being a regular inspiration!

  2. Thank you so much Vidya for those encouraging words. They really made me happy. I liked your idea of baking it. Maybe it might give a nice crust. Let me know how it turned out! Do try other recipes as well:-)

  3. A very tasty recipe. Even though I have the mentioned recipe book, never tried it out. You rpicture are so tempted that had to make them.Loved the recipe. Thank you so much.Please star posting recipes again.

    1. Thanks Shubha. Glad you liked it. Will try to post the recipes again.