Spicy South Indian Potatoes Recipes
TELANGANA ALOO
Try this Spicy Telangana Aloo Recipe at home. A lip-smackingly spicy and piquant South-Indian curry that leaves your taste buds asking for more.
Provided by Somdatta
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Mix all the ingredients of the masala together and grind them coarsely.
- I used fingerling potatoes. So I just washed them and used the fork to lightly pierce through them without going all the way.
- Smear them with salt, 1 tbsp of oil and 1/2 tsp turmeric and put in a 350 degrees oven for 30 mins. Make sure to turn them from time to time.
- In a pan, add the remaining oil and brown the onions. Set aside.
- Now add the ghee to the pan and fry some curry leaves. Set aside when done.
- Now add the oven baked potatoes to the pan and lightly saute them.
- Add the ground spice mix or masala and mix well.
- Turn off the heat, add the browned onions and sprinkle the lemon juice.
- Mix everything together and add the fried curry leaves.
- Garnish with more fresh curry leaves and serve as an appetizer or a side dish.
Nutrition Facts : ServingSize 4, Calories 216, Sugar 4, Sodium 13, Fat 11, SaturatedFat 3, UnsaturatedFat 8, Carbohydrate 28, Protein 4, Cholesterol 8
SPICY INDIAN POTATOES
I got this recipe from manjulaskitchen.com. It was so delicious we just ate it without any bread or accompaniment. I didn't even have time to take a picture because it was all gone! Maybe next time. The actual recipe states to boil the potatoes first, but I just added them to the pan and let them cook in the pan with the other ingredients. I don't know if the version below is exactly the same as from the website, but it's how I made it.
Provided by browniepie
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1) Peel and cut potatoes into small cubes.
- 2) Heat oil in pan.
- 3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
- 4) Add potatoes, turmeric powder, salt and green chilis. Mix well.
- 5) Lower heat to simmer and cover pan for about 18-20 minutes or until the potatoes are fork tender. You may want to add a splash of water at this step if it's too dry for the potatoes to get cooked well.
- 6) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
- 7) Remove from heat and stir in chopped cilantro and lemon juice.
Nutrition Facts : Calories 150.6, Fat 7, SaturatedFat 1, Sodium 298.8, Carbohydrate 20.4, Fiber 2.7, Sugar 1.5, Protein 2.5
SPICY SOUTH INDIAN POTATOES
Number Of Ingredients 16
Steps:
- 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces or coarsely mashed.2. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the mustard and fenugreek seeds and both the dals they should splutter upon contact with the hot oil, so cover the pan and reduce heat until the spluttering subsides.3. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Then mix in the coriander, pepper flakes, turmeric, asafoetida, curry leaves, and green chile peppers. Cook 1 minute, then add the potatoes, salt, and cilantro. Cover and cook, stirring occasionally and mashing a few of the pieces, over medium-low heat until the potatoes are golden, 5 to 7 minutes. Transfer to a serving dish, mix in the lemon juice, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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