Monday, 19 November 2012

Spicy Potatoes with garlic

I had a few days away from blogging because I was celebrating Diwali with friends and family. It was lovely to be able to cook and share some traditional dishes with them.

At the weekend, I took the to the local farmer's market.   I love going to the farmer’s market as you can pick up so many varieties of home grown vegetables.  I bought a huge bag of the tiniest new potatoes I have ever seen. In fact, the potatoes were so tiny that I felt that if I peeled them – there would not be much potato left to taste!! At the same time they were covered in a lot of mud. I managed to clean the potatoes by soaking them for a couple of hours. In spite of cleaning them, I didn't have the heart to eat them with the skin on so I decided to steam them first.

Once steamed, I cooled them by pouring cold water on them. This helped to peel the skin too. Once the skin was peeled, it was so much easier to cook them. I decided to make these spicy potatoes which my friends loved.  You can serve these as a starter or  at barbecues with salad too.  We had them with hot hot chappatis and rice.  This is a very easy to make recipe.

Ingredients for 4 servings:

25 small baby potatoes
½ tsp salt
½ tsp turmeric
1 tbs chick pea flour (besan)
1 tbs dhana jeeru (ground mixture of coriander and cumin)
3-4 cloves of minced garlic (you can more if you like garlic)
2-3 green chillies – sliced into two (optional)
Bunch of fresh coriander
6-8 fresh curry leaves (optional)
1 tsp cumin
2 tbs lemon juice
1tbs sugar or sugar substitute
2 tbs sunflower oil


1. Steam the potatoes and peel the skin.

2. Heat the oil and add in the cumin seeds. Once the cumin seeds go brown, turn the heat to medium and add in the potatoes and stir them so that they are coated in the oil.

3. Add the salt, turmeric, chick pea flour and dhana jeeru.

 4.  Add the garlic and sliced green chillies.

5.  Stir the mixture and allow to cook on a medium heat for 5-6 minutes.  Allow the potatoes to brown very slightly and become crisp.

6.  Add the fresh coriander and curry leaves if you have them available.

7. Stir in the coriander as this will give it a lovely lemony fragrance of the coriander and curry leaves.

8.  Add the lemon juice and sugar and cook for a couple minutes more.

 9. The spicy potatoes are ready to be served.

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  1. What a tempting dish,yummy yummy

  2. same pinchhhh : )...I too posted a baby potato curry ... it is lovely to see u get fresh vegetables from the farmers market .... your potato curry rocks

    1. Same vegetable but cooked in a new way- makes the dish taste different too. Loved your version too.

  3. so very delicious!!!
    Prathima Rao
    Prats Corner

  4. I tried this receipe and it was very delicious. The taste of spices and garlic was haven.Friends of mine like it as well. Thanks Keep on giving us such simple recepies.

    1. Thank you for leaving your comments Yoshi Yamamoto.

  5. That looks mouth watering....addition on lemon juice might have given nice taste to the recipe....

  6. Spicy baby potatoes look so tasty..

  7. Meenaji, this is really simple and flavorful recipe. Thanks for sharing.

  8. this is really super easy and delicious...

  9. My daughter will go crazy if she saw this potatoes,her all time fav.

  10. yummm....salivating recipe here...slurpp
    Tasty Appetite

  11. Yummy! These look and sound delicious I will definitely be giving them a try.

  12. Will try this recipe this weekend :-D

  13. Wow. This looks amazing. Bookmarked!

  14. Excellent tips & method about recipes, you have a wide range of indian recipes list available, helpful site - thanks
    Indian Racipes

  15. I haven’t tried potatoes with garlic. This seems so yummy. Thanks for the recipe.

  16. This looks so delicious and easy to make. I will try this very soon.


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