Spicy Whole Potatoes

Spicy Whole Potatoes

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.

Spicy Whole Potatoes

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.

Spicy Whole Potatoes

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.

Spicy 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:

  1. Don’t over-boil potatoes that they crack or become too soft.
  2. Try to take same sized small or medium potatoes. That way, they will get boiled with the same consistency.
  3. If you have fresh small-sized potatoes, then you can prepare them without peeling also. Crisp potato skin tastes really good.
  4. 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:

Aaloo ki sookhi sabzi (boiled potatoes with Indian spices)

Dahi waale aaloo (Potatoes with buttermilk)

Aalu ki tikiya(potato patties stuffed with spicy peas)

Aaloo ki kachori

Crispy Potatoes

Spicy Whole potatoes


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!

Spicy Whole potatoes

Spicy Whole Potatoes

Gajar matar gobhi ki sabzi

Gaajar matar gobhi ki sabzi

Gaajar matar gobhi ki sabzi (carrots, peas and cauliflower) is a wonderful combo of three winter vegetables. All vegetable vendors bring fresh red carrots, peas and cauliflower in abundance during winter. Though these three vegetables can be cooked separately, ( Aaloo  Gobhi ki sabzi  ) as a combo, gaajar, matar aur gobhi creates a delicious vegetable dish. The sweet taste of carrots and peas is balanced by adding ginger, green chilies and garam masala. Kids also love this vegetable as they find their favourite peas here.

Gajar matar gobhi ki sabzi

Sometimes the taste of gaajar matar gobhi ki sabzi is ruined if peas are not of good quality. They remain hard until carrots and cauliflower are completely cooked. To avoid this issue, I prefer buying very soft peas. But in case you have hard peas, then before cooking them, boil them in a pressure cooker for just one pressure. Now peas will be completely cooked along with carrots and cauliflower. Be careful, don’t boil peas for more than one whistle, otherwise, they will become mushy by the time all the vegetables are cooked.

Gajar matar gobhi ki sabzi

You can check out more recipes in the blog for different vegetables:

Vegetables (Curries)


Carrot 250 gms
Cauliflower 250 gms
Peas 100 gms
Grated ginger 1/4 tsp
Green chillies chopped 3-4
Oil 5 /6 tbsp
Salt as per your taste
Red chilli powder 1 tsp
Coriander powder 2 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Tomatoes 2 / lemon juice 1+1/2 tsp /amchur powder 1 tsp
Green coriander leaves for garnishing
Water 3-4 tbsp if required


Peel, wash and chop carrots. Cut cauliflower in small florets and shell out peas and wash them.

In a wok heat oil and crackle rai, hing, jeera (small mustard seeds, asafoetida and cumin seeds).

Add carrots, cauliflower and peas followed by chopped green chilies and grated ginger.

Add coriander powder, red chili powder, turmeric powder, salt and mix it well with veggies.

(If all the water is drained out from the vegetables after washing and sieving them, add 3-4 tbsp of water after mixing spices. If still some water remains while adding veggies in the wok, then there is no need to add water unless spices start sticking to the bottom of the wok).

Cover the wok and let vegetables cook on sim heat. In between, stir them two or three times until they become soft.

gajar matar gobhi is ready

Now add garam masala and chopped tomatoes/lemon juice/amchoor powder. Mix it properly and let the veggies cook for two-three more minutes. Gaajar matar gobhi ki sabzi taiyaar hai. 

Transfer it to a serving bowl and sprinkle finely chopped green coriander leaves. Enjoy this winter special vegetables treat with roti, paratha, poori or rice.

Gajar matar gobhi ki sabzi

Gwar ki fali (cluster beans)

Gwar ki fali (cluster beans)

Whenever I see tender Gwar ki fali (cluster beans) in a vegetable shop , I just buy them. Among all the varieties of beans, Gwar ki fali ( cluster beans) are my favorite. At my parents house we had a lot of empty space to grow vegetables, and we never had a gardener. My parents and I used to take care of every thing, right from preparing the soil for seeds till plucking out ready vegetables. Both of my sisters were not very interested in all this. If sometimes they were forced by my father to do something, then they could not escape.

It’s so wonderful to see those tiny saplings coming out of seeds🌿🌿 and watch them growing everyday and waiting anxiously for the flowers to bloom and then in cluster, beans will start growing gradually. When you pluck those fresh beans, you can feel the wonderful fragrance of freshness around your self. Amongst all vegetables, I like the beautiful flower of ladyfinger the most. If you don’t believe me, try to sow a few seeds of ladyfinger in a pot and you will surely agree with me!

My mother used to prepare gwar ki fali in two ways. One is the normal way of preparing sabzi with potatoes and the other way is by boiling them first and then prepare it like sabzi. The boiling method is slightly more time consuming, but I like it more than the normal version.

During the month of “saawan”(monsoon) there is a tradition in North India to keep fast every Monday. My sister’s and I are not deeply religious people, but because everyone around us including my mother used to fast, so we also started just to be part of the tradition. In the evening, my mother would serve these cluster beans with boiling method, along with plain curd or raita and hot plain parathas. I still have that photogenic memory of having this meal along with my sisters in the evening, and whenever my mother used to give hot paratha to my youngest sister Neetu, she used to get very irritated, because she hates eating hot food. Her choice is always warm food.

When we shifted to Bangalore few years back, it was very difficult to find tender and raw gwar ki fali. But now, I can get them from my nearby vegetable shop. Try this boiling method once, I hope you will sure like it!!

Gwar ki fali (cluster beans)

Ingredients :

Cluster beans (gwar ki fali) 300 grams
Carom seeds(ajwain) 1/2 tsp
Coriander powder (dhania powder) 1+1/2 tsp

Red chili powder( lal mirch powder) 1/2 tsp
Turmeric powder (haldi powder) 1/14 tsp
Salt (namak) as per your taste
Mango powder (amchoor) /lemon juice (neebu ka ras) 1 tsp
Oil 4 tbsp
Water for boiling 1 cup


Wash nicely Gwar ki fali.

Wash Gwar ki fali

Boil fali in pressure cooker. Don’t boil for long otherwise they will be messy. In one whistle they will be done. Can be boiled in open pan, but it takes a little longer time.

Boil cluster beans

Once cooker cools down, transfer boiled beans into a sieve, so that all water drains out.


Once beans are cooled, remove both the ends very carefully. You will be getting long threads from both the ends.

Cut both the ends along with threads

Heat oil in a pan. I prefer mustard oil here also like I preferred for Colorful veggies(kids special). Crackle ajwain (carom seeds) and turn the flame to sim. Add coriander powder, red chilli powder and turmeric powder and immediately add 2-3tbsp water.

Prepare masala for Gwar ki fali

Stir it and when water evaporates, add beans. Sprinkle salt and mix everything.

Add Gwar ki fali

Keep the flame on sim and cover the pan.


Turn beans upside down two to three times in between. Don’t add water. Let it cook for 15-20 minutes on sim flame so that beans can absorb all the flavours of spices. Once ready, sprinkle lemon juice or amchoor powder, mix well and serve it with paratha, roti or rice.

Gwar ki fali (cluster beans) is ready!