We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Peel and wash the potatoes. Cut into wedges.
Boil the wedges in a large pot with turmeric, garlic powder, ginger and salt until just starting to get soft, about 5 minutes. Drain the water.
Fry the onions and hoho until golden brown.
Add spices, tomato paste, and tomato sauce. Mix well.
Combine milk and water, then add to the pot. Mix until it thickens slightly.
Add dhania and mix well.
Mix the sauce with the potatoes gently to avoid breaking them.
Grease an oven tray and place the potatoes on it.
Bake at 250°C for 20-30 minutes until golden brown and crunchy on the outside but soft on the inside.
Want to keep this recipe for later? We can email it to you!
Ensure the potatoes are not overcooked during boiling to maintain their shape.
Mix the sauce gently with the potatoes to avoid breaking them.
Can I use a different type of potato?
Yes, you can use any starchy potato variety for this recipe.
What is 'hoho'?
Hoho refers to bell pepper in some regions.
Can I make the sauce spicier?
Yes, you can add more chili or use a spicier chili cube.
Is it necessary to use both tomato paste and sauce?
Using both adds depth to the sauce, but you can adjust based on preference.
What can I serve with these potato wedges?
They pair well with a sweet carrot salad or any fresh salad of your choice.
