Nutty Spuds and Bells

Besan Aloo Mirchi Ki Subzi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Simple ingredients and interesting techniques pack in many flavors in this thick-sauced curry. The roasted chickpea flour not only thickens the sauce but also provides a nutty flavor that tones down the heat from the cayenne pepper.


  • 1 pound russet or Yukon Gold potatoes, peeled, quartered lengthwise, then thinly sliced crosswise, and submerged in a bowl of cold water to prevent browning
  • 2 tablespoons


  1. Drain the potatoes and pat them dry with paper towels.
  2. Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Immediately add the potatoes and place a lid on the skillet to contain the spattering. Let the potatoes sweat-fry, covered, stirring occasionally, until t