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Most Common Potato Recipes from India

by: Sanskriti

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.