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Tangy Spicy Potatoes

Sep-20-2017
Ruchika Sapra
150 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Tangy Spicy Potatoes RECIPE

A dish from the times when king rule was there in Punjab. It is prepared as a starter or as a side dish. The spices and the almonds gives this dish rich flavors.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Punjabi
  • Pan fry
  • Snacks
  • Side Dishes

Ingredients Serving: 4

  1. 7-8 small potatoes
  2. 1 cup curd
  3. 8-10 black pepper corns
  4. 3-4 cloves
  5. 1 inch piece cinnamon stick
  6. 2. 5 tablespoon ghee
  7. 1 teaspoon garlic ( grated)
  8. 1 teaspoon ginger ( grated)
  9. Salt ( to taste)
  10. 1 teaspoon coriander powder
  11. 1/4 teaspoon red chilli powder
  12. 1 tablespoon almonds ( chopped)

Instructions

  1. DRY ROAST AND GRIND 3-4 CLOVES, 1 CINNAMON STICK & 8-10 PEPPERCORNS
  2. ADD POWDERED SPICES INTO 1 CUP HUNG CURD
  3. ADD 1 TSP GRATED GINGER & GARLIC
  4. ADD SALT TO TASTE & 1 TSP CORIANDER POWDER
  5. ADD 1/4 TSP RED CHILLI POWDER
  6. MARINATE 7-8 BOILED POTATOES IN THE CURD MIXTURE, REFRIGERATE FOR 2 HOURS
  7. SAUTE POTATOES IN 2 TBSP HOT GHEE WITH THE REMAINING MARINADE
  8. COVER & COOK FOR 7-8 MINS
  9. FLIP SIDES AND COOK COVERED FOR ANOTHER 7-8 MINS
  10. PUT POTATOES THROUGH WOODEN SKEWERS
  11. FRY SOME ALMONDS SLIVERS

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Astha Gulati
Sep-25-2017
Astha Gulati   Sep-25-2017

Superbbb...

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