Spicy Potatoes Recipe

Name: Spicy Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes; 1 large red capsicum; 1 large onion; 1 large tomatoes; ¼ cup boiled peas; 1 bunch coriander leaves; 1 tablespoon channa dal; ¾ tablespoon Urad Dal; 3 peanuts; 3 red chilies; 1 teaspoon coriander seed; ¾ teaspoon jeera seeds; very little mustard seeds

Servings: persons

2 large potatoes
1 large red capsicum
1 large onion
1 large tomatoes
¼ cup boiled peas
1 bunch coriander leaves
1 tablespoon channa dal
¾ tablespoon Urad Dal
3 peanuts
3 red chilies
1 teaspoon coriander seed
¾ teaspoon jeera seeds
very little mustard seeds

1
For Curry mixture: Fry ingredients in the order stated above and grind them into a dry mix.
2
Keep aside.
3
Vegetable: Cut potatoes into long thin slices.
4
Cut capsicum into long thin slices.
5
Cut onion and tomato into fine pieces.
6
Fry potatoes first.
7
Make sure the Potato slices do not break.
8
Then add capsicum and fry it till brown.
9
Remove and keep aside.
10
Now fry onions, tomatoes and onions.
11
Add fried potatoes and capsicum to it with a little water.
12
Now add the curry mixture as prepared above and salt and haldi to taste.
13
Keep on low flame for 2 minutes.
14
Serve hot with rice or chapatis.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large potatoes, 1 large red capsicum, 1 large onion, 1 large tomatoes, and more.

Yes, Spicy Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Potatoes

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