Spicy Baby Potato Recipe – Kashmiri Chili & Fennel Flavors

Last Updated on 4 months by Neha Deshmukh

Spicy Baby Potato Recipe – Kashmiri Chili & Fennel Flavors

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 little bit tangy, a little bit spicy, and totally addictive. I first made this for a family get-together, and it disappeared within minutes! The combination of Kashmiri chili and fennel is just magic. Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average potato dish. We’re talking about tender baby potatoes coated in a vibrant, flavorful gravy. The Kashmiri chili powder gives it a beautiful color and a gentle heat, while the fennel powder adds a unique, slightly sweet aroma. It’s surprisingly easy to make, perfect for a weeknight dinner, or a festive occasion. Plus, it’s a fantastic way to use up those little baby potatoes!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 kg Baby Potatoes
• 1 teaspoon Asafoetida (Hing)
• 2-3 teaspoons Kashmiri Chili Powder
• 2 Black Cardamom
• 7-8 Cloves
• 3 tablespoons Curd (Dahi)
• 1 teaspoon Fennel (Saunf) Powder
• Salt to taste
• 2 tablespoons Oil

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Baby Potatoes: Choosing the Right Variety

I prefer using the red or yellow baby potatoes for this recipe. They hold their shape well during cooking and have a lovely creamy texture. About 500g – 750g is a good amount, depending on how much you like potatoes (and let’s be honest, who doesn’t?).

Asafoetida (Hing): A Digestive Powerhouse & Regional Uses

Asafoetida, or hing as it’s known in India, is a bit of an acquired taste, but trust me, it adds so much depth! It’s fantastic for digestion and is used extensively in Indian cooking, especially in lentil dishes. You can find it at most Indian grocery stores, usually in powdered form.

Kashmiri Chili Powder: Color, Flavor & Heat Levels

Kashmiri chili powder is a game-changer. It gives a gorgeous red color to the dish without being overly spicy. It has a mild heat level, so you can adjust the quantity to your liking. If you can’t find it, you can substitute with regular chili powder, but be mindful of the heat!

Black Cardamom: Distinctive Smoky Aroma

Don’t confuse black cardamom with green cardamom! Black cardamom has a very distinct smoky aroma that adds a wonderful complexity to the gravy. It’s a key ingredient in many North Indian dishes.

Fennel (Saunf) Powder: Beyond Digestive Benefits

Fennel powder isn’t just good for digestion; it adds a lovely sweetness and aroma to the dish. My grandmother always used to give us fennel seeds after a meal to help with digestion, so this ingredient always brings back fond memories!

Curd (Dahi): The Creamy Base – Types & Substitutions

I like to use full-fat curd (dahi) for the richest flavor. You can use Greek yogurt as a substitute, but it might be a little tangier. If you’re using sour cream, add it at the very end to prevent it from curdling.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, pressure cook the baby potatoes for one whistle. Let them cool completely before peeling. This makes peeling so much easier, trust me.
2. In a small bowl, mix 1 teaspoon of water with the asafoetida and salt. Set this aside – it’s our flavor bomb!
3. Heat oil in a deep frying pan and deep fry the potatoes until they’re golden brown and crispy. Drain them on paper towels.
4. Once the potatoes are cool enough to handle, prick them with a fork. This helps them absorb all those delicious spices.
5. Heat 2 tablespoons of oil in a pan. Add the black cardamom and cloves and let them sizzle until fragrant – about 30 seconds.
6. Add the fried potatoes, the asafoetida mixture, and a pinch of salt. Sauté for 2-3 minutes, making sure the potatoes are nicely coated.
7. Now, stir in the Kashmiri chili powder until the potatoes are evenly coated in that beautiful red hue.
8. Add the whisked curd and mix thoroughly. Be gentle here, we don’t want the potatoes to break apart.
9. Pour in 1-2 cups of water and bring the mixture to a boil.
10. Finally, mix in the fennel powder and simmer until the gravy reaches your desired consistency. I like mine a little on the thicker side!

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Fry them in batches to ensure they get crispy.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Substitute the curd with cashew cream or coconut cream for a delicious vegan version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add more Kashmiri chili powder or a pinch of cayenne pepper for extra heat.
• Festival Adaptation (Navratri/Fasting Friendly?): While traditionally this isn’t a fasting recipe due to the potatoes, you could potentially adapt it using singhara (water chestnut) flour-coated fried pieces instead of potatoes during specific fasting periods, checking the guidelines for your specific fast.

Serving Suggestions

This spicy baby potato dish is fantastic as a side with dal and rice, roti, or even as a part of a larger Indian thali. It also makes a great appetizer! I love serving it with a dollop of extra curd on top.

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

What type of potatoes work best for this recipe?

Red or yellow baby potatoes are ideal! They hold their shape well and have a creamy texture.

Can I use regular chili powder instead of Kashmiri chili powder?

You can, but be careful with the quantity. Regular chili powder is much spicier, so start with a small amount and add more to taste.

What is asafoetida and where can I find it?

Asafoetida (hing) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores.

How can I adjust the tanginess of the dish?

Adjust the amount of curd you use. More curd = more tanginess!

Can this dish be made ahead of time?

You can prepare the potatoes and the gravy separately ahead of time, and then combine them just before serving.

How do I prevent the potatoes from becoming mushy?

Don’t overcook the potatoes during pressure cooking. Also, be gentle when mixing in the curd.