Spicy Potato Recipe – Authentic Indian Potatoes with Amchoor & Spice Mix

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Recipe – Authentic Indian Potatoes with Amchoor & Spice Mix

Hey everyone! If you’re anything like me, you’re always on the hunt for that perfect potato dish. Something flavorful, comforting, and with just a little bit of a kick. Well, look no further! This spicy potato recipe is a family favorite, and I’m so excited to finally share it with you. It’s inspired by the flavors I grew up with, and it’s guaranteed to become a weeknight staple in your home too.

Why You’ll Love This Recipe

This isn’t just any potato recipe. It’s a beautiful blend of aromatic spices, tangy amchoor, and perfectly cooked potatoes. It’s relatively quick to make (about 30 minutes total!), and it’s incredibly satisfying. Plus, the vibrant color and aroma will fill your kitchen with the most amazing Indian flavors. Trust me, your family will be asking for seconds!

Ingredients

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

• 6-7 small waxy potatoes, peeled
• ½ tsp turmeric
• 2 tsp salt (plus more to taste)
• 1 tsp Indian restaurant spice mix
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp Kashmiri chili powder
• ½ tsp kasoor methi (dried fenugreek leaves)
• ½ tsp kosher salt
• 3 tbsp neutral vegetable oil
• 3-4 tbsp onion
• 1 tsp mustard seeds
• 2 tsp garlic ginger paste
• ½ tbsp tomato paste
• 10 oz curry base
• ½ tsp amchoor powder (dry mango powder)
• ½ small tomato, chopped
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Kashmiri Chili Powder: Don’t skip this! It’s not about the heat (though it adds a little!), it’s about the color. It gives the dish that gorgeous, vibrant red hue you see in Indian restaurants.
• Waxy Potatoes: These are key. Waxy potatoes (like red potatoes or Yukon Golds) hold their shape beautifully when cooked, so you don’t end up with mushy potatoes. Russets will work in a pinch, but be careful not to overcook them.
• Amchoor Powder: This is a game-changer. It adds a lovely tangy flavor that balances the spices perfectly. If you can’t find it, lemon juice works as a substitute (see FAQs!), but amchoor is worth seeking out.
• Indian Restaurant Spice Mix: I often use a pre-made blend to save time, especially during the week. But feel free to make your own! It’s a great way to customize the flavor to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep Time: First, let’s get everything ready. Combine the turmeric and 2 tsp salt in a bowl and toss with the peeled potatoes. This helps them cook evenly and get that lovely golden color. Also, get your spice mix ready to go. Dilute the tomato paste with a little water.
2. Boil the Potatoes: Pop the potatoes into a pot of boiling water and cook until they’re fork-tender – about 10-15 minutes. Drain them and set aside.
3. Fry the Potatoes: Heat the vegetable oil in a large skillet over medium heat. Gently fry the boiled potatoes until they’re lightly golden and slightly crispy. Remove them from the skillet and set aside.
4. Sauté the Aromatics: In the same skillet, add the onions and cook until they’re translucent and softened. Then, add the mustard seeds. Once they start to splutter, add the garlic ginger paste and cook for another minute until fragrant.
5. Bloom the Spices: Now for the good stuff! Add the spice mix and cook for about 30 seconds, stirring constantly. This helps to bloom the spices and release their flavors.
6. Build the Sauce: Stir in the tomato paste and curry base in stages, allowing the mixture to bubble between additions. This creates a rich and flavorful sauce.
7. Combine & Simmer: Return the fried potatoes to the pan and gently stir to coat them in the sauce. Reduce the heat to low, cover, and simmer for about 5-7 minutes, or until the sauce has thickened and the potatoes are heated through.
8. Final Touches: Stir in the chopped tomato and amchoor powder. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.

Expert Tips

• Don’t overcrowd the skillet when frying the potatoes. Work in batches if necessary to ensure they get crispy.
• If the sauce gets too thick, add a splash of water to thin it out.
• For a richer flavor, use ghee (clarified butter) instead of vegetable oil.

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your curry base doesn’t contain any dairy.
• Spice Level Adjustment: Want it milder? Reduce the amount of Kashmiri chili powder. Want more heat? Add a pinch of cayenne pepper or a finely chopped green chili.
• Regional Variations: My friend, who grew up in South India, adds a pinch of asafoetida (hing) to the oil when sautéing the onions for a unique flavor. North Indian versions sometimes include a dollop of yogurt.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the potatoes and use paneer (Indian cheese) instead.

Serving Suggestions

This spicy potato dish is fantastic served with:

• Warm roti or naan bread
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple salad

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

Q: What type of potatoes work best for this recipe?
A: Waxy potatoes like red potatoes or Yukon Golds are ideal. They hold their shape well during cooking.

Q: Can I make the spice mix ahead of time?
A: Absolutely! You can make a larger batch of the spice mix and store it in an airtight container for several weeks.

Q: What is Amchoor powder and can I substitute it?
A: Amchoor powder is made from dried unripe mangoes and adds a tangy flavor. If you can’t find it, you can substitute with 1-2 tablespoons of lemon juice.

Q: How can I adjust the heat level of this dish?
A: Reduce or increase the amount of Kashmiri chili powder. You can also add a pinch of cayenne pepper for extra heat.

Q: Can this dish be made in an Instant Pot?
A: Yes! Sauté the onions, garlic, and ginger in the Instant Pot, then add the spices and tomato paste. Add the potatoes and curry base, and cook on high pressure for 5 minutes, followed by a natural pressure release.

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