I decided to deviate from the regular potato roast that I prepare adding asafoetida or garlic as seasoning and used Rosemary instead. It’s extremely flavourful and soothing to the palate.
Ingredients:
1 kg baby potatoes
3 tbsps olive oil
5-6 sprigs of Rosemary
Salt
Pepper.
Method:
Pressure cook the baby potatoes and peel them. Pour three tablespoons of olive oil into a pan and drop in the potatoes, rosemary and salt. Roast on a low flame till they turn crisp. Sprinkle with pepper and serve hot.
A traditional vegan recipe, Aloo Ke Gutke from the cuisine of Uttarakhand is prepared with mustard oil and a spice powder mix. The potatoes may be pressure cooked or cooked in an open pot. Here I have used vegetable oil and cooked the potatoes al dente.
Ingredients:
4 Potatoes
2 tsps oil
1 tsp Red Chilli powder
1 tsp Coriander Powder
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder
2 Dry Red Chillies
A large pinch of Asafoetida
Juice of lemon as per preference
Salt
2 tbsps finely chopped coriander leaves.
Method:
Peel the potatoes and chop them into chunks. Cook them till they are 80 percent done. In a bowl mix coriander powder, red chilli powder and turmeric powder with 2 teaspoons of water. This is to prevent the spice mixture from burning. Heat the oil in a pan. Add the cumin seeds, asafoetida and red chillies. Toss. Add the mixed masala and salt. Toss for about half a minute. Tip in the potatoes and coat well with the masala. Allow the potatoes to cook well in the spices. Once it is done, switch off and garnish with lemon juice and finely chopped coriander leaves.
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Dum Aloo is a dish which has many variations and from the one prepared in Punjab to the one in Kashmir or the one in Kolkata all are unique, with ingredients popular in that region being used. The Dum Aloo Benarasi is no way near to a rich Mughlai version. It is a simple take on this well-known dish, which can be easily made as everyday food at home. Pair it with some poori or with some hot steamed rice.
Ingredients:
1/2 kg Baby potatoes boiled and peeled
1 tsp Cumin seeds
7 Green cardamoms
1/2 tsp Fennel seeds
1 tsp Ginger grated
1 tbsp Garlic grated
1 large onion chopped fine
6 medium sized tomatoes finely chopped
1 tsp Kashmiri Red chilli powder
1 tsp Kasoori methi
1tsp Garam masala
1 tsp sugar
2tbsps butter
Coriander leaves chopped fine
Oil to fry the potatoes
2 tbsps oil for seasoning
A few cashews for garnishing.
Method:
Heat oil in a pan. Add the cumin seeds and after they crackle add the cardamom, fennel seeds, ginger, garlic, onion, tomatoes and chilli powder and mix well. Add some water, mix and cook till tomatoes turn mushy. Heat oil in a pan. Deep-fry the potatoes to a golden brown. Drain on kitchen towel. Blend the tomato mixture till smooth. Strain into another pan and bring to a boil adjusting consistency by adding water as required. Add the fried potatoes and mix well. Add the Kasoori methi, garam masala and sugar and mix well. Add butter, mix well and simmer for a few minutes. Garnish with finely chopped coriander leaves and halved cashewnuts.
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One of the most popular dishes from Uttarakhand, the Aloo tamatar ka jhol is an easy and delicious preparation where tomatoes form the base gravy. The sweetness of potato and onion add to this flavourful dish.
Ingredients:
2 potatoes boiled, peeled and lightly mashed
3 tomatoes chopped fine
1 inch piece of ginger
1 onion chopped fine
1 green chilly chopped fine
2 tbsps oil
1 tsp Cumin seeds
1 tsp coriander powder
1/4 tsp garam masala/ optional
1 heaped tsp Kashmiri chilly powder
1/4 tsp turmeric powder
Finely chopped coriander leaves.
Method:
Heat oil in a pan. Drop in the cumin seeds and after they splitter add the ginger, green chilly and onion. Roast till the onion is translucent. Add the chilly, turmeric powders and the garam masala. Toss. Drop in the finely chopped tomatoes. Keep roasting till they are mushy. Add a couple of glasses of water, salt and the lightly mashed potatoes. Bring to a boil and allow to simmer till the tomatoes are well cooked… Garnish with coriander leaves. Serve with rice or poori.
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Potatoes are a universal favourite and when it is the baby variety you are spoilt for choice. India has various cultures living together and each one has their own version of making potato preparations.
Posting a Jodhpuri aloo today which goes well with rice, dal, roti or even as a starter…
Ingredients:
250 gms Baby Potatoes washed and pressure cooked to three whistles.
2 tbsps Oil
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Sesame seeds
½ tsp Red chili flakes
1 tsp Kashmiri Red chili powder
2 small dry red chillies broken
1 tbsp coriander powder
1/2 tsp cumin powder
1 tsp Amchur powder
Salt
A pinch of Hing/ asafoetida
3 tbsps finely chopped coriander leaves.
Method:
Peel the pressure cooked potatoes. Heat the oil and drop in the cumin, fennel and sesame seeds. Allow to splutter and add the broken chilly bits. Toss. Add the chilly flakes , toss and immediately add the potatoes and salt. Mix thoroughly and roast on a low flame till golden brown. Add the chilly, coriander, Asafoetida, cumin and Amchur powders and mix thoroughly. Allow the flavours to infuse by roasting gently tossing them with a light hand. Garnish with finely chopped coriander leaves and serve hot.
The family is ever so fond of potato and needless to say, I always try out a recipe where it is the main ingredient. Boiled, mashed, roasted, baked or even fried, anything made with potatoes is an utter delight. When my friend Mamta Kamath shared her version of potato Patties with me, I lost no time in making it.
Ingredients:
8 medium sized potatoes pressure cooked, peeled and mashed
5 slices of bread
7 green chillies
7 cloves of garlic
2 inch piece of ginger
1 large onion finely chopped
1/4 tsp Turmeric powder
Juice of half a lemon
3 tbsps finely chopped coriander leaves
Salt
Oil to roast the Patties
Method:
Tip the mashed potatoes into a bowl. Grind the garlic, ginger and green chillies to a semi coarse paste. Tip it into the mashed potatoes. Dip the slices of bread into water, squeeze and crumble it. Add it to the mash. Add the turmeric powder, salt, lemon juice, finely chopped onions and coriander leaves. Mix thoroughly . Pinch balls of this mixture and shape into a Patties. Heat a tava/ skillet. Drizzle with oil. Spread it evenly all over the skillet. Place the Patties and drizzle some oil on top. Allow them to roast to a golden brown. . Flip. Roast the other side as well. Serve hot with tomato ketchup and mint chutney.
This is a fiery garlic potato stir fry for the spice lovers. I had made it with just half a kg of baby potatoes to try out the recipe shared by my friend Sharmila Shirali, as my husband loves spicy dishes. We had a real treat as it went extremely well with the Dal rice and curds with which I served it.
Ingredients:
1/2 kg baby potatoes pressure cooked and peeled
12 Byadgi chillies
10 cloves of garlic
Salt
2 tbsps coconut oil or oil of choice
Method:
Soak the Byadgi chillies and garlic together in half a glass of water for an hour. Grind it along with required amount of salt to a fine paste. Marinate the baby potatoes for about an hour in this ground paste. Heat oil in a pan. Drop in the potatoes and saute on a gentle flame till the raw smell disappears and you can smell the aroma of garlic that has been sauteed well. Allow the potatoes to rest for an hour before you serve them so that the potatoes could absorb the flavour. Reheat and serve with Dal rice.
This is a traditional Konkani recipe, which is made with slight variations and different vegetables like potatoes, cauliflower and peas…. All depending on family preference. The only thing that remains unchanged is the spice and the colour. Posting the recipe of a Potato Vaagu today which my friend Vandana Bhaktha shared with me.
Ingredients:
4 potatoes peeled and cubed
3 tomatoes roughly chopped
1 heaped tbsp coriander seeds
9 Byadgi chillies roasted in a little oil
1/2 tsp tamarind paste
Salt
A chickpea sized piece of Hing/ asafoetida
1 tbsp finely chopped coriander leaves
Method:
Drop the potatoes and tomatoes into a pan of boiling water along with a little salt. Cook till done. Meanwhile, grind the coriander seeds, roasted Byadgi chillies, Hing and tamarind to a smooth paste with a little water. Drop the paste into the potato- tomato mixture, adjust consistency by adding a little water and bring to a boil. Simmer gently for a couple of minutes and garnish with finely chopped coriander leaves.
Every region in India has their own version of mashed potatoes. Here is the recipe to a Bengali version called Aloo vurtha which my friend Savitha Umesh shared with me. As usual I love recipes that are simple, easy to make but at the same time delicious. This one if leftover can be used as a filling for Parathas or bread.
Ingredients:
3 potatoes pressure cooked ,peeled and mashed
1 large onion
15 cloves of garlic
5 Byadgi chillies
1 tsp oil to roast the garlic and chillies
Salt
A large pinch of turmeric
2 tsps oil to roast the onions
2 tbsps finely chopped coriander leaves
Method:
Heat the oil in a pan. Drop in the garlic and roast to a nice golden brown. Remove and roast the Byadgi chillies in the remaining oil. Grind them to a coarse powder. Heat two tsps oil in a pan and drop in the onions and turmeric powder. Roast till translucent. Allow to cool. Add the powdered garlic and chilly powder, mashed potato and salt to it. Mix well and garnish with coriander leaves.
Note: I added a tsp of lemon juice for added flavour.
This is an easy to make, simple yet delicious recipe, that one can make with just two vegetables. I thank my friend Roopa Prabhu for having shared this recipe with me. The best part is it’s ready in no time!
Ingredients:
3 potatoes quartered and diced fine/ or you can use the boiled ones too.
3 tomatoes finely chopped
2 green chillies minced
1 tsp Jeera/ cumin seeds
A large pinch of Hing/ asafoetida
A large pinch of Haldi/ turmeric powder
1 tbsp Kasuri methi
2 tbsps finely chopped coriander leaves
1 tbsp Kashmiri Chilly powder
2 tbsps oil
Salt
Method:
Heat the oil in a pan. Add the Jeera and Hing. Once the Jeera splutters add the chillies, toss and drop in the tomatoes, salt, turmeric and Chilly powders. Saute till the tomatoes turn mushy. Add the potatoes and a glass of water . Bring to a boil, cover and cook till the potatoes are done. Crush the Kasuri methi with your fingers and drop it into the subzi. Allow to simmer for a couple of minutes. Switch off and garnish with finely chopped coriander leaves. Serve with Poori, Paratha or even Dal rice.
