Kadai Aloo is the dish which is invented by me by adding some species at last to give it spicy and tangy flavour. Kadai Aloo is a delicious main dish made with potatoes and a great blend of spices. Kadai Aloo can be served with various breads, such as rotis, parathas, and puris.



  • 5 to 6 potatoes
  • 1 medium size Capsicum ( juveniles)
  • 2 medium size onions finely chopped
  • 2 to 3  medium size tomatoes
  • 1 tsp ginger garlic paste
  • 3 to 4 green chilies
  • 1 tsp garlic finely chopped
  • 1 tsp ginger finely chopped
  • For garnishing finely chopped green coriander
  • 1 Cup Fresh Cream


  • 2 tsp red chilly powder
  • 1 tsp Turmeric powder (Haldi)
  • 1 tsp Garam masala
  • 1 tsp Kastoori methi powder
  • 1/2 tsp cumin powder (Jeera) whole
  • 1/2 tsp Coriander powder/dhaniya powder whole
  • 1 tsp chat masala
  • Salt to taste
  • 1 tsp Black pepper

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How to prepare

Cut the potatoes into pieces. Wash them in a strainer, keep  it aside for the  water to drain. Deep fry them till golden brown and set aside.

Take a pan add 2 tbsp oil, add the whole spices – Finely chop Garlic and ginger, slit the green chillies in to juveniles, saute well.

Now add the finely chopped onions and saute till golden brown. Add the finely chopped tomatoes, mix well.

Now add the capsicum juveniles till it turns slightly soft. Add the masalas one by one (mentioned above).

Add salt and little water, cook well till the oil starts floating,add the fried potatoes slightly toss it. Now add one cup cream mix well.

Till here the taste is sober.

Now to make it kadai spicy potatoes, in a grinding jar add four garlic pods, spicy red dried chillies and kashmiri chillies grind it to a paste add this spicy masala to the kadai spicy potatoes garnish with coriander leaves.

Add just 1 tbsp water, close the lid allow the spice to blend with potatoes, cook on a low flame for the spice to jell well with potatoes.

Open the lid after 4 to 5 minutes. Toss well serve it hot with your favourite parathas.

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