Spicy Aloo with Kashmiri Mirch

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This dish is different from other dishes of potatoes. because here we use kashmiri mirch to creat different taste
  • PREP TIME: 40 minutes
  • COOK TIME: 20 minutes
  • SERVINGS: 6 persons
Spicy Aloo with Kashmiri Mirch


  • 1 kg Baby potatoes, boiled and peeled
  • 10 Kashmiri lal mirch, soaked for 4 hours and ground
  • ½ cup tamarind pulp (Imli)
  • 1 tablespoon coriander (dhaniya), Roasted and crushed
  • 1 teaspoon cumin (zeera), Roasted and crushed
  • 1 ½ teaspoon Salt or by taste
  • 1 tablespoon Chat masala
  • 1 tablespoon Ginger garlic, paste
  • 1 tablespoon Sugar
  • ½ cup Oil
  • 25 Curry leaves (Karri Patta)


  • 1. Boil baby potatoes and then peel them.
  • 2. Soak red chilies and ground to a fine paste.
  • 3. Mix with tamarind pulp, coriander, cumin, salt, sugar, chat masala and ginger garlic paste.
  • 4. Heat oil. Add curry leaves with all the seasonings, fry well till oil comes on top.
  • 5. Add boiled baby potatoes, cook for 10 minutes.
  • 6. Garnish with chopped coriander leaves.


In case baby potatoes are not available you can use the normal potatoes and cut them into quarters.
Desi Appetite
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