How long does red chili potatoes [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze red chili potatoes [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make red chili potatoes [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is red chili potatoes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does red chili potatoes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10 years ago

Red Chili Potatoes
[Vegan]

TD By: Tina Dawson

Author Bio

Exotic and everyday foods with an Indian twist. Tina Dawson is a food blogger, food stylist,... Read More

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Potato Recipes

Red Chili Potatoes [Vegan]

Dairy Free

These red chili potatoes are a fiery side to include at the table. First peel and boil baby potatoes, marinate them, then cover and let them cook until the juices are cooked and evaporated, and all you have left is a pan of potatoes thickly blanketed in red. Garnish with... Read More

Ingredients You Need for Red Chili Potatoes [Vegan]

20 baby potatoes
4-5 long dry red chilis
1 red bell pepper
3-inch piece ginger
3 large garlic cloves
1 teaspoon vinegar
1/4 cup vegetable oil
1/4 cup peanuts, crushed
A handful of spring onions, chopped finely
Salt, to taste

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How to Prepare Red Chili Potatoes [Vegan]

Cook the potatoes until soft. Peel and discard skin (optional). Using a toothpick, prick holes all over the potatoes. You may cut them in half, if needed to even out the sizes.
Blend the red chilis, red pepper, ginger, garlic, and salt into a smooth paste.
Pour marinade over the potatoes, stir well to combine, and let it marinate in the refrigerator for 5-6 hours or overnight.
Heat oil in a large pan, drop in the marinated potatoes with the marinade. Stir well, cover and let it cook until the juices are absorbed and the potatoes are dry.
Stir in the crushed peanuts and chopped spring onions. Serve hot.