Potatoes in Hot Red Sauce Recipe


  • 1 tsp Sugar
  • 4 Garlic pods
  • 4 Curry leaves
  • tsp Asafoetida
  • 1 tsp Cumin seeds
  • 6 tbsps Vegetable Oil
  • 2 tbsps Tomato puree
  • Salt according to taste
  • 450 gms Small New Potatoes
  • 4 tbsps Thick Tamariand juice
  • Fresh Coriander sprigs to garnish
  • 25 gms Dried Red Chillies, Preferably Kashmiri


  1. Boil the potatoes until they are fully cooked, ensuring they do not break. To test, insert a thin sharp knife into the potatoes. It should come out clean when the potatoes are fully cooked. Drain well.
  2. Soak the chillies for 5 minutes in warm water. Drain and grind with the cumin seeds and garlic to a coarse paste using a pestle and mortar or food processor.
  3. Heat the oil in a frying pan. Fry the paste, tamarind juice, tomato puree, curry leaves, salt, sugar and asafoetida until the oil separates. Add the potatoes. Reduce the heat, cover and simmer for about 5 minutes.
  4. Garnish and serve.

Tip: Add a little soda bi carb while steaming or boiling green vegetables for retaining fresh green color.

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