Tangy Potato

I love to prepare this colourful Potato dish. It’s fast to cook and looks good when served. It goes well with Indian chapatis, tortillas and any type of bread.

Serving Size – For 2

To cook – in skillet; uncovered

Cooking Time – 7 mins



Potato – 2 Large boiled; cut lengthwise like Finger chips

Onion – 1 Large; chopped lengthwise

Tomato – 2 Large; chopped lengthwise

Green Chilly – 1; slit in length

Ginger – 1 inch piece grated or finely chopped

Sugar – 2 tsp

Tomato Ketchup – 2 tbsp

Red chilly powder – 1/2 tsp. (optional )

Oil – 2 tbsp

Salt to taste, Coriander/ Cilantro leave to Garnish



1. Heat oil in skillet and add diced Onion. Sauté on high flame for 1/2 mins or till light pink in colour.

2. Add Tomato, stir for a minute.

3. Now add diced Potato along with all the other ingredients and Tomato Ketchup.

4. Sprinkle fist full of water. Turn & mix well. Cook for another minute.

Tangy Potato is ready to serve. Garnish with fresh coriander / cilantro before serving

Tips :

– Use of Red Chilly powder depends on personal taste.

– Very interesting variant to serve Tangy Potato is to roll it up in a Tortilla round. Dry roast the roll on the same skillet to make it crispy.

– We can replace potatoes with Tofu or Cottage Cheese.

– Add Capsicum Stripes for extra flavour. I have tried…it tastes good & adds colour.

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