Total Time
Prep 10 mins
Cook 15 mins

Another Sunset Cookbook recipe using traditional Indian spices in addition to hot chili oil and nonfat sour cream to temper the spicy flavors a bit.

Ingredients Nutrition


  1. Cut potatoes crosswise into 1/4 inch slices. Melt butter in a wide nonstick frying pan or wok over medium high heat. Add potatoes, bell pepper, onion, cumin, coriander, hot chile oil and 3 tablespoons water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes); do not scorch. Add water, 1 tablespoon at a time, if pan appears dry.
  2. Remove pan from heat. Sprinkle potato mixture with chopped cilantro and mix gently. Spoon into a serving bowl, top with sour cream, and garnish with cilantro sprigs. Add salt to taste.
Most Helpful

5 5

Perfect potatoes thanks Nancy. I may have cut my potatoes a little thick (but not a heap thicker), so found they took almost double the time to cook. During one of the 1 tablespoon of water additions, I popped a lid on my wok and they were done in a flash with no harm done. I topped them with low-fat yoghurt as I think it goes better with curry than sour cream and I couldn't resist adding in some crushed garlic (curry and garlic just go IMO)

4 5

I enjoyed the Indian spices with these potatoes. I added a chopped serrano chili, and loved the added heat it gave to the dish. I also left out the sour cream- just a personal preference. My potatoes took a lot longer to cook, but I may have sliced them too thick. [Made & Reviewed for PRMR]

5 5

These were very good. I didn't have red potatoes so I had to extend my cooking time to about 20 mins and added almost a 1/4 cup chicken stock to cook the potatoes I had on hand. I topped with yogurt instead of sour cream.