Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

My favorite restaurants always manage to mask the potatoes own flavour with spices to the point where you have more taste from the spices blending in with the potato. Every time I tried, it never really works to my advantage. My potatoes taste of potatoes only, and the spices are not assertive enough. Are there tricks to make sure that the flavor is imparted properly to the whole potato?

And I have a second problem: I find it very hard to have the right amount of bite, without some going to hard and some too mushy.

What is a good way to prepare the potatoes so that they are spicy enough and have the right texture?

share|improve this question
The title sounded like your question will have to be closed, because the answer would be "spice according to taste, period". It seems from the text that you indeed have a concrete problem of the type we can help you with, so I will edit it instead of closing. If I strayed too far away from your original intent, you can clarify it further. – rumtscho Jan 14 '14 at 18:01
Perfect, much appreciated for the clean cuts in the editing rumtscho. :) – CaseyJones Jan 14 '14 at 23:47

Rather than boil, steam until almost done, then add to your curry and cook for around 5 minutes. Obviously smaller potatoes will suck up more of the spicy goodness.

Are we talking Bombay Aloo or Kari Ayam here? Treatment is somewhat different with a very wet curry like the Malaysian Kari Ayam ...

share|improve this answer
I wasn't sure what you meant by "add cook", so I hope I made it more clear. If not, feel free to edit it further. – SourDoh Jan 16 '14 at 11:28
I am thinking along the lines of bombay aloo, jeera aloo, keema aloo. I'm not familiar with the "ayam" variations. One thing though that isn't exactly what I'm trying to achieve, is a very wet potato curry. Bombay aloo here is made using a highly reduced base sauce with a good quantity of oil tempered in spices (ground or whole) – CaseyJones Jan 16 '14 at 14:39
and thanks for your answer btw, but I would be looking for a more hands on advice. I know indian restaurants in UK don't steam potatoes. My failures have been trying to follow the restaurant's way. – CaseyJones Jan 16 '14 at 15:28

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.