tangy springee potatoes

Tangy Springee Potatoes

I love potatoes, most Indians do..The best thing about potatoes is that you can cook them in a thousand ways!
so here's a new recipe..not extraordinary but sure tastes better than that!

Potatoes: 2 big and 2 small, cut into pieces
Oil: about 3 tbsps 
garam masala: 2 tblsps
dhania powder: 4 tblsps
lal mirch powder: 1 1/2-2 tblsps
amchoor powder: 2 tbsps
ginger paste: 2 tbsps
garlic paste: 3 tblsps
Salt to taste
Spring Onions: a bunch, chopped

1. Heat oil in a kadhai. Put in ginger and garlic paste. Let it get golden brown.
2. Put in potatoes.
3. Turn the potatoes after 5-7 minutes.
4. Stir in all the spices. Mix well.
5. Let it fry for 10 mins.
6. Transfer the contents into a baking tray.
7. Add a little olive oil if you think the oil is less. Add a little water, about half a cup.
8. Set the oven to 220 C for 30 mins.
9. After 30 mins, garnish with Spring onions (alternatively, you can use white onions/cherry tomatoes/olives/jalapenos /capsicum)
10. Bake it for another 15 mins at 200 C.

The Food is ready!
You can have it with roti or plain. The best way to have it is with a fiery cheesy dip!
Fried potatoes are not new but the baked burnt taste of spring potatoes gives you so much of joy!


Cooking is about doing it your way. There is nothing called "authentic cuisine".