Spicy Potato Recipe – Kashmiri Chilli & Ginger Garlic Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Recipe – Kashmiri Chilli & Ginger Garlic Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a potato dish that really packs a flavour punch. This spicy potato recipe is exactly that – a beautiful blend of Kashmiri chilli warmth, fragrant ginger-garlic, and a whole lot of comforting goodness. I first made this for a family get-together, and it disappeared in minutes! It’s become a regular request ever since.

Why You’ll Love This Recipe

This isn’t your average potato curry. The Kashmiri red chilli powder gives it a vibrant colour and a lovely, fruity heat that isn’t overpowering. The spice paste is the real star, building layers of flavour that will have you coming back for more. Plus, it’s surprisingly easy to make, even on a weeknight.

Ingredients

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

• 20 Small potatoes
• 1 Onion
• 1 Tomato
• 0.25 cup Curd (plain yogurt)
• 2 teaspoon Kashmiri Red chilli powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala powder
• 0.125 teaspoon Turmeric powder
• 2 teaspoon Ginger garlic paste
• 3 tablespoon Coriander leaves, chopped
• 1 teaspoon Lemon juice
• Salt, to taste
• 1 tablespoon Oil

Ingredient Notes

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

• Kashmiri Red Chilli Powder: This is key. It provides the beautiful colour and mild heat. Don’t substitute with regular chilli powder if you can help it – the flavour profile is quite different. You can find it at most Indian grocery stores, or online.
• Potatoes: I prefer using small, baby potatoes for this recipe. They cook quickly and have a lovely texture. If you’re using larger potatoes, just cut them into bite-sized pieces. Red potatoes or Yukon Golds work well too, as they hold their shape nicely.
• Oil: Traditionally, this dish is made with mustard oil, which adds a lovely pungent flavour. However, vegetable oil or sunflower oil work perfectly well if you don’t have mustard oil on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the baby potatoes for about 2 whistles. Once cooled slightly, peel them and prick each one with a fork – this helps them absorb all the lovely flavours later on.
2. Heat the oil in a pan over medium heat. Add the peeled and pricked potatoes and roast them until they’re golden brown and slightly crispy. Set these aside for now.
3. In the same pan, add a little more oil if needed. Fry the black cardamom, cloves, fennel seeds, cumin seeds, cashews, and chopped onion. Sauté until the onion is golden brown and fragrant.
4. Now, it’s time to grind! Transfer the fried spices and onion to a blender or food processor. Add a splash of water and grind into a smooth, flavourful paste.
5. Back on the stovetop, heat a little more oil in the pan. Temper it with cinnamon, bay leaf, and red chillies. Then, add the chopped onion and sauté until it becomes translucent.
6. Stir in the ginger-garlic paste and fry for about 2 minutes until the raw smell disappears. Add the ground spice paste and continue frying for another 2 minutes on medium heat.
7. Add the chopped tomatoes, salt, chilli powder, turmeric powder, coriander powder, and garam masala powder. Cook until the oil starts to separate from the mixture – this is a sign that the spices are nicely roasted.
8. Now for the curd! Whisk it well to remove any lumps. Gradually add it to the pan, frying for about 30 seconds after each addition. This prevents the curd from splitting.
9. Add the roasted potatoes and about 1 ½ cups of water. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, allowing the potatoes to soak up all those incredible flavours.
10. Finally, finish with a squeeze of lemon juice and a generous sprinkle of fresh coriander leaves. Serve hot and enjoy!

Expert Tips

• Don’t skip the roasting step for the potatoes! It adds a wonderful texture and flavour.
• Be patient when frying the spice paste. Cooking it properly is crucial for developing the depth of flavour.
• If the sauce becomes too thick, add a little more water.

Variations

• My friend, Priya, loves adding a handful of peas towards the end of cooking. It adds a touch of sweetness and freshness.
• For a richer flavour, you can add a tablespoon of cashew paste along with the curd.
• My family often makes a drier version by reducing the amount of water used.

Vegan Adaptation

Easily made vegan! Simply substitute the curd with a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work beautifully.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild to Hot)

• Mild: Reduce the Kashmiri red chilli powder to 1 teaspoon and omit the whole red chillies when tempering.
• Hot: Add an extra teaspoon of Kashmiri red chilli powder and include 2-3 whole red chillies when tempering. You can also add a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali)

This dish is perfect for festive occasions! It’s often made during Navratri, as potatoes are allowed during the fasting period. It’s also a delicious addition to a Diwali spread.

Serving Suggestions

This spicy potato recipe is fantastic with:

• Steaming hot rice
• Warm rotis or naan bread
• 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

What type of potatoes work best for this recipe?

Small baby potatoes are ideal, but red potatoes or Yukon Golds also work well.

Can I make this dish ahead of time?

Yes! You can make the spice paste a day or two in advance and store it in the refrigerator.

How can I adjust the spice level?

Adjust the amount of Kashmiri red chilli powder and the number of whole red chillies used.

What is the best way to grind the spice paste?

A blender or food processor works best. Add a little water to help it blend smoothly.

Can I use a different type of yogurt instead of curd?

Yes, you can use plain yogurt, but traditional curd (dahi) has a slightly tangier flavour that complements the spices beautifully.