When I first saw this recipe in Vikas Khanna’s new cookbook Indian Harvest, I was excited. I saw this recipe for baked potato wedges and he adds tamarind for the Indian touch. I thought it was a genius idea as it gets the sweet and sour taste going and it works so well in the recipe. Usually potato wedges are deep fried. But in this recipe, its baked. Its so easy to make and can be made well ahead in advance and baked just in time. A party favorite. Here is how to do Baked potato wedges Indian style. I have slightly adapted the recipe to suit our family’s taste. I like to use freshly squeezed tamarind pulp. I don’t like the flavor of store bought tamarind paste.
Here is where you can buy the book by Vikas Khanna.
Indian Harvest: Classic and Contemporary Vegetarian Dishes
Now, for the recipe. Preheat the oven to 425°F. Wash and Scrub the potatoes well. Cut each potato into 8 wedges with skin. In a large mixing bowl, combine all the ingredients and mix well with your hands until potatoes are evenly coated.
Evenly grease a baking sheet with a teaspoon of oil and place the seasoned wedges in a single layer.
Bake the wedges for 35 to 40 minutes in the oven until they are crisp and golden, turning them once or twice to ensure even baking. Serve hot, garnished with the cilantro.
- 3 tablespoons vegetable oil
- 1 teaspoon red chilli powder
- 1/2 teaspoon cumin seeds
- 4 cloves garlic, finely chopped
- One 1 -inch fresh ginger, peeled and finely chopped
- 2 tablespoons tamarind pulp
- 3/4 teaspoon Salt
- 500 grams potatoes
- Coriander leaves for garnish
- 1 teaspoon vegetable oil for greasing baking sheet
- Preheat the oven to 425°F.
- Wash and Scrub the potatoes well. Cut each potato into 8 wedges with skin.
- In a large mixing bowl, combine all the ingredients and mix well with your hands until potatoes are evenly coated.
- Evenly grease a baking sheet with a teaspoon of oil and place the seasoned wedges in a single layer. Bake the wedges for 35 to 40 minutes until they are crisp and golden, turning them once or twice to ensure even baking.
- Serve hot, garnished with the cilantro.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Appetizer
- Cuisine: Fusion
- 3 tablespoons vegetable oil
- 1 teaspoon red chilli powder
- 1/2 teaspoon cumin seeds
- 4 cloves garlic, finely chopped
- One 1 -inch fresh ginger, peeled and finely chopped
- 2 tablespoons tamarind pulp
- 3/4 teaspoon Salt
- 500 grams potatoes
- Coriander leaves for garnish
- 1 teaspoon vegetable oil for greasing baking sheet
- Preheat the oven to 425°F.
- Wash and Scrub the potatoes well. Cut each potato into 8 wedges with skin.
- In a large mixing bowl, combine all the ingredients and mix well with your hands until potatoes are evenly coated.
- Evenly grease a baking sheet with a teaspoon of oil and place the seasoned wedges in a single layer. Bake the wedges for 35 to 40 minutes until they are crisp and golden, turning them once or twice to ensure even baking.
- Serve hot, garnished with the cilantro.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Appetizer
- Cuisine: Fusion
Find it online : https://www.kannammacooks.com/baked-potato-wedges-potato-wedges-indian-style/
This is a family recipe. I like my brother in law Ravi bava a lot. He is a foodie. One day I was asking my sister Radha akka, what my bil’s favorite food was. She didn’t even think for a moment. Immediately, she told that it was her mil’s Peerkangai Paal Kuzhambu. She said “I have made it several hundred times but can never match her taste.” I have some fond memories with my sister’s mother in law Mani Paati. Mani Paati was a perfectionist. Her garden was kept immaculate. She would do it all by herself. Whenever we visited my sister, I would always visit Mani Paati for some time before going to see my sister. Within minutes after we go, there would be hot pakodas or bondas for us. She would also keep a small towel nearby. Attention to detail was her trademark. Her kitchen was the most organized I have ever seen. I would just go to the kitchen to help her, but it was not necessary. She would not let me to. She was a very persnickety, very hard working and caring person. She lived in a 19th century home and the house was just perfect. Her wardrobes had neatly folded starched sarees and crisp creased shirts that was lined up like for some photo shoot in IKEA. She cooked great food. Though a woman of few words, the smile was worth it. She passed away a few months back but her memory is going to stay with me for a long time. Here is her Peerkangai Paal Kuzhambu recipe.
Here are other recipes from the site made using Ridge Gourd Here is the video of how to make Peerkangai Paal Kuzhambu. I use the peels to make a thogayal that is very tasty. Do watch the video to learn how to make these two recipes using ridge gourd.
Wash and clean the peerkangai – ridge gourd. Peel the skin with a vegetable peeler. Take time to peel the skin completely. Discard the skin. Cut the peeled ridge gourd into small pieces. Set aside.
Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots (small onions) and fry till the shallots are soft and starting to brown. About 4-5 minutes on medium flame.
Add in the chopped ridge gourd, turmeric powder, sambar powder, salt and 1 cup of water.
Cover with a lid and let it cook in medium flame for 6-7 minutes or until the ridge gourd is cooked well and water has dried. Add in one cup of regular cow milk. Let it simmer on medium flame for 3-4 minutes.
Remove from heat and serve hot with rice.
Its one of the simplest recipes but best ever. If you are using store bought sambar powder, I like to use Sakthi masala brand sambar powder. You can click on the link below to buy it online. <br />
- Measurements used 1 cup = 250 ml, 1 teaspoon = 5 ml
- 500 grams peerkangai / ridgegourd
- 1 teaspoon vegetable oil
- 1/4 teaspoon mustard seeds
- 2 sprigs curry leaves
- 15 shallots – small onions, finely chopped
- 1/2 teaspoon turmeric
- 1 teaspoon sambar powder
- 3/4 teaspoon salt
- 1 cup water
- 1 cup milk
- Wash and clean the peerkangai – ridge gourd. Peel the skin with a vegetable peeler. Cut the peeled ridge gourd into small pieces.
- Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots (small onions) and fry till the shallots are soft and starting to brown. About 4-5 minutes on medium flame.
- Add in the chopped ridge gourd, turmeric powder, sambar powder, salt and 1 cup of water. Cover with a lid and let it cook in medium flame for 6-7 minutes or until the ridge gourd is cooked well and water has dried.
- Add in one cup of regular cow milk. Let it simmer on medium flame for 3-4 minutes.
- Remove from heat and serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Tamilnadu, Coimbatore, Kongunad
