 "In your lunchbox: Kashmiri chilli potatoes")
Boiled potatoes coated with spicy and tangy sauce made with Kashmiri chillies, tamarind, and dry mango powder and garnished with a fistful of coriander is so spicy, you’ll need to keep a bottle of water within arm’s reach. But be warned it’s totally addictive.
Make sure to dry roast the spices before you grind it to a paste. It makes a world of a difference to the flavour. With a little heat, the innate flavours of the spices come alive. To preserve the fiery red look, skip the turmeric and for a prettier looking lunchbox, use baby potatoes.
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View the recipe on SanjeevKapoor.com .
Shaheen writes about her quest for the perfect chocolate chip cookie and baking escapades on The Purple Foodie.
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