tsampa, momo, lephing and more!
A perennial favorite at all Tibetan picnics, potluck parties, gatherings … summer or winter, would be the well loved “Shogog Khatsa” (Spicy Potatoes). So many variations of Shogog Khatsa … and it can be served as a warm dish or cold dish, main dish or side dish, spicy or no spice, with gravy or without gravy, … the choices are endless !!
The Tibetan word for potato is “shogog” or “shay-shog” (honorific).
Shay-shog Khatsa Nye-po Nang-go ! Please enjoy this spicy potato dish !
Here’s how I prepare shogog khatsa. If you would like to share how yours turned out or how you make shogog khatsa, please email me at email@example.com – Thank you !
2 lbs Potatoes
1 Large Onion (diced)
4-6 garlic cloves (minced)
1/2 teaspoon Ginger (minced)
Whole Red Chillies
1 Medium Tomato (chopped)
Ground Red Chilli
1 teaspoon Turmeric
1 teaspoon Paprika
½ teaspoon Coriander powder
½ teaspoon Cumin powder
1. Wash and scrub the potatoes well, place in a deep pot, cover with cold water, add 1 teaspoon salt and let it boil until potatoes are cooked. (30-40 minutes from cold depending on the size of the potatoes). Drain and set aside.
2. In a pan, heat a little oil. As the oil heats up, drop in the whole red chillies – I use 5-6 or more as I like spicy. Just break the whole red chillies up with your fingers and drop them in the oil and let it brown (be careful not to let this burn), then add the onion, garlic, ginger and sauté until golden. Add the chopped tomatoes and cook on low heat until the tomatoes have broken down and become nice and mushy (you can add a little water if you think its needed).
5. Next, again, heat up a little cooking oil on a pan, once the oil is hot, lower the heat setting and add your spices (ie Ingredients II) – this process is called tempering, and it brings out the aroma and taste of the spices. Be careful not to let this burn. Then add, your onion puree, salt and pepper to taste and sauté a little, letting the flavor develop.