International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Starters and Snacks
Contributed by Vegetarians and Vegans from around the world
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Spicy Potatoes (ideal for a samosa filling)
from Vegetarian Resource Center - Boston, USA

  • 500g potatoes
  • 3 or 4 fresh green chillis (or to taste)
  • 2 teaspoons cumin seeds
  • large pinch ground asafoetida
  • 1 tablespoon finely sliced peeled ginger root
  • 1 teaspoon salt
  • 1 tablespoon ground coriander
  • 2 teaspoons ground dried mango (amchur)
  • 1/2 teaspoon (or to taste) chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 2 tablespoons fresh chopped coriander
Put the potatoes in a large saucepan of water and bring to the boil.
Cook for 10-15 mins or until tender.
Drain well Meanwhile make a slit in each of the chillies.
When the potatoes are cool peel them.
Break up potatoes one at a time by holding them in your palm and closing your fist (messy - gloves are a good idea).
Set aside Heat oil in a heavy basedsaucepan over a high heat then add the cumin seeds and asafoetida.
When the seeds splutter add the ginger and stir fry until lightly fried.
Add the potatoes and chillies and continue frying for about 1 min until they start to look slightly glossy.
Add the rest of the spices and 1 tablespoon of the coriander.
Stir to coat the potatoes in the spices.
Lower heat and continue cooking stirring occasionally for about 5 mins to let the flavors blend.
Garnish with the rest of the coriander.

Variations: add other veggies when the spices are added (zucchini and beans are good as are peas)