Rajasthani Spicy Potatoes


I feel pretty blessed to have had the opportunity to travel to India so much whilst growing up. Up to the age of 16, my family and I made an annual trip to the motherland without fail! I’m also lucky that I have family that live all over India from Delhi in the north all the way to Pondicherry in the south. For those of you have visited this amazing, cultured and vibrant, country you will know how vast of a nation it is and how much everything can change as you travel from state to state. From the language to the culture and most importantly (to me anyway!) the cuisine, every region has its own stamp which marks it identity. If asked to answer, I don’t know if I could declare a favorite type of Indian cuisine of mine but with the frequency we travelled to Rajasthan (my Mum’s home state) I can safely say I have grown very found of the flavours and style of cooking this beautiful and majestic region has created! This Rajasthani potato dish is a favourite of my Mum’s and has now become one of mine too. Using fragrant ingredients such as curry leaves, mustard seeds and cumin, this dish is so deliciously satisfying served with chappatis, naan or puris. Try it out and as always, comments are appreciated :).

Serves 4-6

What we need:
3 tbsp Olive oil
6 medium sized potatoes, boiled and cut into 1″ chunks
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Coriander seeds, crushed
Pinch of Asafoetida powder
3″ fresh ginger, grated
1 Green chilli, finely chopped
1/2 cup Yoghurt
1.5 tsp salt or according to taste
1 tsp Garam masala
1 tsp Turmeric powder
1 tsp Paprika powder
2 tbsp Tomato puree
Handful fresh coriander

How we do:

  • Place the yoghurt in a bowl. Now add the salt, garam masala, turmeric and paprika powder and mix well.
  • Heat the oil in a wide open non stick pan. Once hot, add the curry leaves, cumin seeds, coriander seeds, mustard seeds and asafoetida.
  • Once they begin to splatter slightly, add the ginger and chilli. Cook for 2-3 minutes until the ginger begins to brown.
  • Once fully golden, add the yoghurt paste gradually, a little bit at a time. Cook for 4-5 minutes, stirring continuously on a low-medium heat.
  • Now add mix in the tomato puree. Once mixed, add the potatoes , fresh coriander and 3 cups of water. Place a lid on the pan and bring to boil. Simmer for 5 minutes and turn off the heat. Check for salt and adjust according to your taste.
  • You’re all done! Tastes amazingly good with hot puris or chappatis. Enjoy.
  • m3

13 thoughts on “Rajasthani Spicy Potatoes

  1. All I can think of is making puris now 🙂
    Have you tried the papad (pappadums) ki sabji in Rajasthan? A simple, yet delicious dish made in every home there. Its so tangy – LOVE IT! You should try it, if you haven’t as yet & post it on your blog.

  2. Hi Monica,
    I have to try this recipe yet. I have tried the naankatai recipe and the one of cumin puffs. Both turned out delicious. I find your recipes reliable and am very eager to try out some more.

  3. Hey Mon,
    I tried this out today. It was so good. I have to admit, around half time there were doubts but it all came together in the end for the win! Well played lads! Wait. What was I talking about?

  4. Wow what an excellent food blogging site those resipies are very fine to try but yet to be dificult to prepare but i all those articles. thanks

  5. Hi Monica, I’m just about to make this recipie it looks delicious, could you tell me how many curry leaves to put in as their not listed in the ingredients. Thanks 🙂

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