I can guarantee you one thing about this Spicy Whole Potatoes dish – that this dish would become your family’s favourite and it will be a part of your menu for special occasions. There are very few people who don’t like potatoes. Kids love potatoes, and they can have them daily in their lunch box and in dinner as well. I remember that whenever my mom used to boil potatoes for preparing stuffed paratha, or gravy based or dry sabzi, as kids my sister and I used to sneak in the kitchen to take away one or two boiled potatoes. We used to enjoy them simply with salt.
Usually cooking whole potatoes is not a regular trend. We always cut them into pieces or mash them for different dishes. We always avoid using them as a whole. Try this spicy whole potatoes dish once, and there will be constant push from your family members to cook them again and again.
You can call these Spicy Whole Potatoes as Stove Roasted Potatoes too. Roasted Potatoes sounds much more fashionable also 😉 – you can prepare this dish on your stovetop and with the title of ‘Spicy Roasted Potatoes’ can boast your cooking skills on Instagram! Just kidding😅 – but seriously, that’s what teens do nowadays! They cook and garnish the dish. Everyone is waiting eagerly to taste it. But no, wait… first have to be clicked for Instagram… and… done! OK, now come and taste everyone 🙋 honestly speaking – not much difference between them and food bloggers 😇.
So, if you have never tried any dish from whole potatoes till now, try these spicy whole potatoes. I hope if you like potatoes, you will be loving this dish with whole potatoes.
400 gm potatoes
5 tbsp oil
1/4 tsp rai (small mustard seeds)
1/4 tsp jeera (cumin seeds)
1/8 tsp asafoetida (hing)
2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp red chili powder
1 tsp amchoor /lemon juice
Green chilies sliced
Chopped green coriander leaves for garnishing
Points to remember:
- Don’t over-boil potatoes that they crack or become too soft.
- Try to take same sized small or medium potatoes. That way, they will get boiled with the same consistency.
- If you have fresh small-sized potatoes, then you can prepare them without peeling also. Crisp potato skin tastes really good.
- You can use spices of your choice also. Try dry oregano, crushed dry fennel seeds, long slices of raw mango, dry red chili, freshly grated coconut, fresh dill leaves, fresh mint leaves, fresh fennel leaves, dry fenugreek leaves (homemade Kasuri methi) … anything… till wherever your imagination and taste buds match!
If interested, you can check a few more posts based on potatoes in the blog:
Wash and boil potatoes in the pressure cooker. If potatoes are small in size then one pressure (or whistle) is enough. If they are medium in size then not more than two quick pressures.
Once potatoes are boiled and steam of the pressure cooker settles down, shift potatoes to a sieve and immediately wash them with cold tap water. Potatoes will remain firm in cold water. Peel when the water drains out from potatoes.
With the help of a toothpick, prick potatoes from all sides. With this step potatoes wouldn’t taste completely bland from the inside.
Heat oil in a broad heavy-bottomed pan and crackle rai, hing, jeera (small mustard seeds, asafoetida and cumin seeds).
Keep the heat on the sim. Add peeled potatoes along with salt, coriander powder, chili powder and turmeric powder. Mix everything well. Slice green chilies and add and cover the pan.
These potatoes should be cooked on sim heat. Use a separator if your stove doesn’t give sim heat.
Keep on stirring potatoes time-to-time from all sides. Let them become crisp from all sides and get a beautiful brown colour!
Add some more sliced green chilies and fresh coriander leaves for garnishing!