 "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. [caption id=“attachment_36107” align=“alignleft” width=“380” caption=“Kashmiri chilli potatoes. Little blue hen from Flickr. “]  [/caption] 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. View the recipe on SanjeevKapoor.com. Shaheen writes about her quest for the perfect chocolate chip cookie and baking escapades on The Purple Foodie.
Boiled potatoes coated with spicy and tangy sauce made with Kashmiri chillies. Be warned this is a fiery dish. Keep that bottle of water close.
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