AI-generated image
Tawa chilli potatoes
Boiled potatoes tossed on the tawa with whole spices and chillies
A big tawa of potato cubes tossed with a fragrant tempering of mustard, cumin, coriander seeds, aniseed, cloves, cinnamon and black pepper, then onions, ginger, garlic and two kinds of chilli. It's hot, aromatic and great as a barbecue starter. Swap the potatoes for steamed paneer cubes for a change.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 5
Ingredients
For the potatoes
- 1 ⅛ lb potatoesboiled and cubed
- 3 onionsfinely chopped
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 oz hot green chillies¼ cup, finely chopped
- 1 oz mild green chillies¼ cup, finely chopped
- ⅓ oz fresh coriander¼ cup, chopped
For the seasoning
- ½ tsp red chilli powder
- 1 tsp coriander-cumin powder
- ½ tsp garam masala
- 2 tsp lemon juice
- 1 tsp saltor to taste
For the tempering
- 4 tbsp oil
- 1 tsp mustard seeds
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp aniseed (fennel seeds)
- 5 cloves4–5
- 1 tsp black peppercoarsely ground
- 1 pinch asafoetida
To garnish
- 2 tbsp fresh coriander (optional)chopped
- 1 tbsp mild green chillies (optional)chopped
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Heat 4 tbsp oil on a large tawa or frying pan over a medium heat. Add 1 tsp mustard seeds, 2 tsp cumin seeds, 1 tsp coriander seeds, ½ tsp aniseed (fennel seeds), 5 cloves, 3 cinnamon sticks, 1 tsp black pepper and 1 pinch asafoetida and let them crackle for a few seconds.
1 minStep 2: Add 3 onions and sauté for 1 minute.
1 minStep 3: Add 2 tsp ginger paste and 2 tsp garlic paste and cook for 2 minutes.
2 minStep 4: Add ⅓ oz fresh coriander, 1 oz hot green chillies and 1 oz mild green chillies and cook for 1 minute.
1 minStep 5: Stir in 1 ⅛ lb potatoes with ½ tsp red chilli powder, 1 tsp coriander-cumin powder, ½ tsp garam masala, 2 tsp lemon juice and 1 tsp salt.
Step 6: Keep tossing and stirring with a spatula until the potatoes are hot through and coated in the spices, with a few crisp edges.
6 minStep 7: Garnish with 2 tbsp fresh coriander and 1 tbsp mild green chillies and serve hot as a starter.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 3 g
- Carbs
- 24 g
- Fat
- 11 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tawa chilli potatoes take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onions?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
