Spicy Baby Potato Recipe – Indian Style with Bell Peppers

Last Updated on 2 months by Neha Deshmukh

Spicy Baby Potato Recipe – Indian Style with Bell Peppers

Hey everyone! If you’re anything like me, you’re always on the lookout for a side dish that packs a flavorful punch. This spicy baby potato recipe is exactly that. It’s a vibrant, aromatic dish that’s surprisingly easy to make, and it’s become a regular on my dinner table. I first made this when I was craving something a little different from the usual aloo sabzi, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average potato dish. The combination of tender baby potatoes, a fragrant spice blend, and the slight sweetness of bell peppers is just divine. It’s perfect as a side with dal and rice, roti, or even as a flavorful addition to a thali. Plus, it comes together in under 30 minutes – perfect for a weeknight meal!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 20 baby potatoes (about 500g)
• 1 large onion, chopped
• 1 tomato, chopped
• 2 tsp ginger-garlic paste
• 1 tbsp coriander powder
• 0.5 tsp cumin powder
• Pinch of turmeric
• 1 tsp red chilli powder (adjust to taste!)
• 2 tbsp oil
• 0.25 tsp mustard seeds
• 1 dry red chilli
• 0.5 green bell pepper, chopped
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mustard Seeds: Don’t skip these! They add a lovely pop and nutty flavor when they splutter in the hot oil. Black mustard seeds are traditionally used, but yellow work in a pinch.
• Curry Leaves: These are essential for that authentic South Indian aroma. If you can find fresh ones, even better! Dried curry leaves work too, but use a little less as their flavor is more concentrated.
• Spice Levels: Indian cuisine is all about spice, but feel free to adjust the red chilli powder to your liking. Some regions prefer a milder flavor, while others like to turn up the heat. My family likes it quite spicy, so I usually lean towards a full teaspoon!
• Potatoes: Baby potatoes are ideal because of their size and delicate skin. You can peel them if you prefer, but I like to leave the skin on for extra texture and nutrients.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get the potatoes ready. Boil the baby potatoes in water until they’re fork-tender – about 10-15 minutes. If you have a pressure cooker, even better! One whistle will do the trick. Once cooked, drain them and set aside.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – this is important for releasing their flavor!
3. Toss in the dry red chilli and curry leaves. They’ll sizzle and become wonderfully fragrant. Then, add the chopped onions and sauté until they turn a beautiful golden brown.
4. Stir in the ginger-garlic paste and fry for another 2-3 minutes until you can really smell that lovely aroma.
5. Time for the spices! Add the red chilli powder, turmeric, cumin powder, coriander powder, and salt. Cook the spices on low heat for 4-5 minutes, stirring constantly to prevent them from burning. This step is key to building a deep, rich flavor.
6. Add the chopped tomatoes and bell peppers. Sprinkle in a little water (about 2 tablespoons) and cook until the tomatoes soften and the oil starts to separate from the masala. This usually takes about 5-7 minutes.
7. Finally, gently fold in the cooked potatoes. Simmer for another 5 minutes, ensuring the potatoes are well-coated in the masala. If you like, you can sprinkle in a pinch of garam masala for an extra layer of flavor.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. This will steam them instead of browning them.
• Keep stirring the spices to prevent them from sticking to the bottom of the pan and burning.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil doesn’t contain any animal products.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of red chilli powder or even omit it altogether. You can also add a pinch of sugar to balance the flavors.
• Festival Adaptations: During Navratri or Diwali, I sometimes add a handful of chopped peanuts for extra crunch and festive flair. My grandmother always made it this way!

Serving Suggestions

This spicy baby potato dish is fantastic with:

• Dal and rice
• Roti or naan
• A cooling raita (yogurt dip)
• As part of a larger Indian thali

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is this dish best served hot or cold? Definitely hot! The flavors are most vibrant when it’s freshly made.
• Can I use different colored bell peppers? Absolutely! Red, yellow, or orange bell peppers will all work beautifully.
• What is the best type of oil to use for this recipe? I prefer using mustard oil for an authentic flavor, but vegetable oil or sunflower oil are good substitutes.
• Can I make this ahead of time? You can prepare the masala ahead of time and store it in the refrigerator. Just add the potatoes when you’re ready to serve.
• How can I adjust the spice level to be milder? Reduce the amount of red chilli powder, or use Kashmiri chilli powder, which has a milder heat but a vibrant color.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!