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Gujarati-Style Spicy Potatoes

by Che-Cheh on April 28, 2013 5,858 views

in Indian, Side Dish, Vegetable

This Gujarati-style potatoes recipe will tease your taste buds in a roller-coaster ride. Why I said that? You’ll get all sort of tangy-spicy-aromatic punch in this dish. It’s interesting and wonderful. For me that is. ;) This is yet another recipe from the cookbook ‘Cooking with Asian Roots’.

Gujarat is a state in Western India and its populations is mostly vegetarian. Source from cookbook.

Gujarati-Style Spicy Potatoes

Yummeh oh yummeh!

Let’s cook!

Boil Potatoes

Boil potatoes until cooked.

Mix Tamarind Pulp With Water

Meanwhile mix tamarind pulp with water. Let it sit for awhile, then mix well and strained. Place tamarind pulp juice aside. I followed the recipe and put all 100g tamarind pulp which has been made into juice into the cooking. As a result the dish became too tangy. So I would advise use half of it (50g).

Chopped Onion, Garlic, Ginger, Chilies

Chopped onion, garlic, ginger and chilies.


Spices: cinnamon sticks, cardamom pods, cloves and fennel seeds.

Ground Turmeric & Chili Powder

Ground turmeric and chili powder.

Cubed Potatoes

Once potatoes is cooked, peel the skin and cube the potatoes into bite size.

Fry Spices Until Aromatic

Heat oil in wok and fry whole spices until aromatic.

Add Onion, Garlic, Ginger & Chilies

Next add onion, garlic, ginger and chilies and saute until onion turns light brown.

Add Remaining Ingredients

Add remaining ingredients (cubed potatoes, ground turmeric, chili powder and tamarind pulp juice) and cook over medium heat. Stir occasionally until potatoes have absorbed all the liquid. I added more chili powder because I like spicy food.

Adjust seasoning to taste (I didn’t add any salt) if necessary, then dish out and garnish with chopped coriander leaves and serve.

Gujarati-Style Spicy Potatoes

I love this tangy-spicy potatoes dish. Especially delicious when eaten with rice or bread. A great and yet simple vegetarian dish.

Gujarati-Style Spicy Potatoes
Adapted from Cooking with Asian Roots
Serves 5-6

2 tablespoons cooking oil
1 large onions, peeled and finely chopped
4 cloves garlic, peeled and minced
2cm knob ginger, peeled and minced
2 green/red chilies, sliced
50g tamarind pulp, mixed with 250ml water and strained (actual recipe require 100g but I find it too tangy)
600g potatoes, boiled until cooked, then peeled and cubed
1 teaspoon ground turmeric
1 1/2 teaspoons chili powder (I added additional 1 1/2 teaspoons for added spiciness)
1 1/2 teaspoons salt (I omitted the salt when I cook mine)
few stalks of coriander leaves, coarsely chopped

Whole spices
2 cinnamon sticks
5 cardamom pods
5 cloves
1 teaspoon fennel seeds

1. Heat oil and fry whole spices until aromatic, then add onion, garlic, ginger and chilies. Saute until onion turns light brown.

2. Add all remaining ingredients and cook over medium heat, stirring occasionally, until potatoes have absorbed all the liquid.

3. Adjust seasoning to taste, if necessary, then dish out and serve. Garnish with coarsely chopped coriander leaves.

{ 2 comments… read them below or add one }

Petrina June 14, 2013 at 1:17 pm

Looks so yummy! Thanks for the recipe will try it tonight


Che-Cheh June 14, 2013 at 8:33 pm

Remember to adjust the tangy-ness to suit your taste bud. Good luck! :)


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