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.