Sunday, April 1, 2012

Spicy and Hot Delicious Potatoes

This dish is favorite throughout the Pakistan. It is served with hot non and chapattis. The heat level can be reduced by using less chilies and mustard seeds. You can use it for sandwich filling. It is wonderful in toasted sandwiches.


  • 450 g potatoes peeled and diced
  • 1 onion cut into large dice
  • ½ teaspoon chili powder
  • 1 piece of ginger
  • 1 ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon lemon juice
  • 1 chopped tomatoes for garnished
  • 1 tablespoon black mustard seeds
  • 1 tablespoon oil


Heat the oil and add mustard seeds and stir until they pop.
When they begin to crackle add the diced potatoes, onions and all ground spices. Cover the pan, reduce the heat and allow cooking for 15 to 20 minutes. Add little water if needed.
Cut the ginger into large pieces then add ginger, salt and sugar to the pan. Cook for further 3-4 minutes. Turn off the heat stir the lemon juice.
Garnished the dish with chopped tomatoes.


Post a Comment