Tikha Batata boiled potatoes tossed in a spicy ground masala. By Sanjeev Kapoor 22 Feb 2016 in Recipes Course New Update Main Ingredients Potato, Kashmiri red chillies Cuisine Rajasthani Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 6-10 minutes Serve Taste Spicy Level of Cooking Easy Others Veg Advertisment Ingredients list for Tikha Batata 5 large Potato boiled, peeled and cut into 1 inch cubes 6-8 Kashmiri red chillies 1/2 tablespoon Cumin seeds 1/2 tablespoon Coriander seeds 1/4 teaspoon Turmeric powder 1 teaspoon Amchur powder 2 tablespoons Oil 1/2 teaspoon Mustard seeds 4-5 Curry leaves a pinch Asafoetida to taste Salt 2 tablespoons Fresh coriander leaves chopped 1 tablespoon Lemon juice 2 tablespoons Green chutney 2 tablespoons Tamarind chutney Method Advertisment Dry-roast the Kashmiri chillies, cumin seeds and coriander seeds for two to three minutes; grind to a coarse paste along with the turmeric powder, dried mango powder and very little water. Heat the oil in a kadai; add the mustard seeds and when they crackle, add the curry leaves. Add the asafoetida and ground masala along with half a cup of water and cook over low heat for two to three minutes, or till the oil separates. Add the potatoes and salt, toss gently, cover and cook over low heat for two minutes. Stir in the coriander leaves and lemon juice and transfer to a serving bowl. Drizzle green chutney and tamarind chutney over the top and serve hot with rotis or pav. Nutrition Info Calories 919 Carbohydrates 144.1 Protein 12.1 Fat 33.2 Other Fiber 14gm #Amchur powder #Asafoetida #Coriander seeds #Cumin seeds #Curry leaves #Green chutney #Kashmiri red chillies #Lemon juice #Mustard seeds #Oil #Potato #Salt #Tamarind chutney #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article