Crispy Potatoes with Aioli and Spicy Tomato Sauce

Crispy Potatoes with Aioli and Spicy Tomato Sauce

From   Firangi Tadka

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Spanish

Simple yet absolutely delicious – the different flavours merge well in this dish


  • Potato, parboiled and cubed 4 cups
  • Tomatoes, finely chopped 2 cups
  • Oil 1 tsp + for shallow-frying
  • Fresh red chilli, finely chopped 1
  • Salt to taste
  • Vinegar (sirka) 2 tsps
  • Black pepper powder ¾ tsp
  • Egg yolk 1
  • Olive oil / vegetable oil ¼ cup
  • Garlic clove, finely chopped 1
  • Lemon juice 1 tbsp


  • To make spicy tomato sauce, heat 1 tsp oil in a non-stick pan, add red chilli, tomatoes and salt and cook on low heat. Add vinegar and ½ tsp black pepper powder and mix and continue to cook.
  • Meanwhile to make aioli, combine egg yolk, garlic, salt and lemon juice in a dry, clean bowl. Whisk well. Add 2 tbsps of olive / veg oil and whisk, till it mixes completely with the other ingredients. (It is important for the oil to mix completely or the mixture may split). Add remaining oil and whisk continuously. Add ¼ tsp black pepper powder and mix. Transfer into a serving bowl.
  • Add 2 -3 tbsps water to the tomato sauce and mix and cook on low heat till it achieves sauce consistency. Transfer into another bowl.
  • Heat sufficient oil in another non-stick pan, add potato cubes and shallow-fry till they turn golden brown. Drain on absorbent paper. Sprinkle salt over them.
  • Serve immediately with tomato sauce and aioli.