Indian Potatoes

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Indian Potatoes


Another Sunset Cookbook recipe using traditional Indian spices in addition to hot chili oil and nonfat sour cream to temper the spicy flavors a bit.

Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 4
  • 1 1⁄4 salt

  • 2 butter

  • 1 red bell pepper

  • 1 onion

  • 1 ground cumin

  • 1 ground coriander

  • 1⁄4 teaspoon hot chili oil

  • 1⁄3 cilantro

  • 1⁄2 fat free sour cream

  • cilantro leaf

  • salt


  • Cut potatoes crosswise into 1/4 inch slices. Melt butter in a wide nonstick frying pan or wok over medium high heat. Add potatoes, bell pepper, onion, cumin, coriander, hot chile oil and 3 tablespoons water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes); do not scorch. Add water, 1 tablespoon at a time, if pan appears dry.
  • Remove pan from heat. Sprinkle potato mixture with chopped cilantro and mix gently. Spoon into a serving bowl, top with sour cream, and garnish with cilantro sprigs. Add salt to taste.