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Most Common Potato Recipes from India

by: Sanskriti | last updated: November 11, 2009
Category: Recipe, Food & Drink | Tags: India, Food, indian food, indian cuisine, indian recipes, potato recipes, potato recipes from India, Dum aloo recipe, aloo gobhi recipe, jeera aloo recipe, aloo matar recipe
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Most Common Potato Recipes from India

Potato is kid’s favorite food item. Be it in the form of French fries, cutlet or with any other vegetable. Potato is amongst the most popular vegetables of the world and can be used in variety of dishes in enumerable ways. Many Indian households have a tendency to put potato in almost all the vegetables recipes. For e.g. aloo bhindi, simla mirch aloo, aloo gobhi, aloo matar, aloo baingan, aloo fry etc.

 

Even in the restaurants you’ll find a variety of potato recipes. Here we have listed the 5 common potato recipes from India:

Aloo Gobi :
Ingredients :
  • 1 kg cauliflower, broken into medium-sized florets
  • 2-3 potatoes, medium sized
  • 3 onions, finely chopped
  • 2 tomatoes, grated or minced
  • 2” piece finely grated ginger (adrak)
  • 1¼ tsp pepper powder
  • ½ tsp turmeric (haldi) powder
  • 1 tsp coriander powder
  • 1 tsp cumin seed (jeera) powder
  • 8 tsp vegetable oil
  • salt to taste
  • garam masala to taste
  • some water

Method of Preparation :
  • Heat oil in a delchi or kadai and add the potatoes.
  • Remove from heat when they turn golden brown and set aside.
  • Next, toss in the cauliflower florets and fry till crispy.
  • Drain out excess oil (keep only a tbsp in the kadai).
  • Add onions and fry till goldenish pink.
  • Add grated ginger and continue cooking on low heat.
  • Add tomatoes to the mix and let the mix sauté.
  • Next, add the salt, pepper, turmeric and coriander powder.
  • Continue cooking till the tomatoes have darkened.
  • Add the potatoes and cauliflower to the pan and let the vegetable cook.
  • Add water to the vegetable, cover it and let it cook for 3-5 minutes.
  • Remove the covering lid, sprinkle garam masala and cumin seed powder, stir the vegetable and let it cook for some more time.
  • Serve hot with rotis or rice.

Image credit: http://tiffinguys.com/Aloo_Gobi.JPG

Aloo Mutter :
 Ingredients :
  • ½ cup chopped onions
  • 1¼ cup potatoes (peeled and chopped into cubes)
  • ¼ cup shelled peas (mutter)
  • 8-10 cubes cottage cheese (paneer) (optional)
  • 2 green chillies
  • 2–3 garlic (lassan) cloves
  • ½ inch piece of ginger
  • ¼ cup coriander (hara dhania) leaves
  • 2 tomatoes (1 chopped and 1 cut into half)
  • ½ tsp garam masala
  • ½ tsp red chilli powder
  • ½ tsp cumin (jeera) seeds
  • ½ tsp mustard (sarson) seeds
  • A pinch of turmeric (haldi) powder Malai (milk cream) for garnishing 1 tbsp oil

Method of Preparation :
  • Heat the oil. Add half a tsp of cumin seeds and mustard seeds to it.
  • Add a pinch of turmeric powder and then the chopped onions.
  • Fry it for a few minutes and then add chopped tomatoes, potatoes and peas.
  • Add a little water if required.
  • Cover the pan and cook until the peas and potatoes are tender (approx 10 to 15 min).
  • Stir it periodically.
  • Add salt while cooking.
  • Grind the remaining ingredients except the paneer.
  • Deep fry the paneer till golden brown or add it as is towards the end, depending on your taste.
  • Add the above paste to the pan and cook for a few minutes.
  • Garnish with a few coriander leaves and milk cream (malai).
  • Try it with puri or parathas.

Image credit: http://bp0.blogger.com/_rQigxuDQG9k/R1Dc6dXBo2I/AAAAAAAADf4/eoXzW5cduq4/s1600-R/recipe+002.JPG

Dum Aloo :
 Ingredients :
  • 18-20 small-sized potatoes
  • oil to deep fry
  • 5-6 dried Kashmiri chillies
  • 2 cups of yogurt
  • ½ tsp of cardamom (elaichi) powder
  • 1 tsp of dry ginger (adrak) powder
  • 2 tbsp of fennel (saunf) powder
  • ¼ cup of mustard (sarson) oil
  • a generous pinch of clove powder
  • a pinch of asafetida
  • salt to taste
  • ½ tsp of roasted cumin (jeera) powder
  • ½ tsp of garam masala powder

Method of Preparation :
  • Peel and prick the potatoes all over with the help of a fork. Keep in salted water for 15 minutes. Heat oil in a kadai (shallow frying pan) and fry the potatoes on medium flame till golden brown. Make a paste of dried Kashmiri red chillies.
  • Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder, and fennel powder.
  • Heat mustard oil in a pan. Add clove powder and asafetida. Add half a cup of water and salt and bring to a boil.
  • Stir in the yogurt mixture and bring it to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
  • Serve hot, garnished with freshly roasted cumin powder and garam masala powder.

Image credit: http://farm3.static.flickr.com/2233/2046799947_10aa7b61e9_b.jpg

Jeera Aloo :
 Ingredients:
  • 3 Potatotes (boiled, peeled and chopped)
  • 2 Green Chillies (finely chopped )
  • 1 tbsp Coriander Leaves (finely chopped)
  • Juice of 1/2 Lemon
  • 1 tsp Cumin seeds
  • Salt to taste
  • 2 tbsp Oil

Method of Preparation:
  • Heat oil and saute cumin seeds.
  • Now add chopped potatoes and chillies to it.
  • Stir and fry for about 5 minutes.
  • Add lemon juice, salt and coriander. Mix well.
  • Garnish with chopped coriander leaves.
  • Crispy Jeera Aloo is ready to serve.

Image credit: http://www.indianshealth.com/images/jeera-aloo%201.jpg

Aloo Paratha :
 Ingredients:
  • 2 cup Wheat Flour
  • 1 cup Water
  • 2-3 Potatoes(boiled and mashed)
  • 1/4 tsp Red Chilli Powder
  • 1 tsp Chaat Masala
  • 1/4 tsp Salt
  • Oil/ghee

Method of Preparation:
  • Mix water and flour and knead it to make a soft dough.
  • Leave the dough for about half an hour.
  • Meanwhile add salt, chili powder, chaat masala to the potatoes and mix thoroughly.
  • Now roll out small balls out of the dough.
  • Smear a little oil in the center and then put some stuffing mixture.
  • Draw the edges towards the center to cover the mixture.
  • Press the resulting dough gently and dust it with flour. Flatten to the size of roti.
  • Place the paratha on a preheated griddle.
  • After some time reverse the side of paratha. Do it when golden brown patches appear on first side.
  • Sprinkle little oil and then flip again.
  • Sprinkle oil drops on other side also. Cook till it is well done.
  • Hot Paratha is ready. Serve with Chutneys or Tomato Ketchup.

Image credit: http://recipesforhim.files.wordpress.com/2008/11/111.jpg

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Guide Comments

recipes volt said 2 months ago:

Cool recipes from all over the world. Create meals that will wow your friends and family over? Don’t reinvent the wheel, make proper use of it!

Guide Discussion & Comments

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Small_image282 Hi there,
I am Sanskriti
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