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…
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
A pinch of Hing/ asafoetida
3 tbsps finely chopped coriander leaves.
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.
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
Oil to roast the Patties
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.
1/2 kg baby potatoes pressure cooked and peeled
12 Byadgi chillies
10 cloves of garlic
2 tbsps coconut oil or oil of choice
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.
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
A chickpea sized piece of Hing/ asafoetida
1 tbsp finely chopped coriander leaves
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.
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
A large pinch of turmeric
2 tsps oil to roast the onions
2 tbsps finely chopped coriander leaves
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!
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
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.
Aloo Pitika is an Assamese preparation which is eaten with rice gruel. It is similar to the Potato Gozzu prepared in Mangalore. The only difference is that raw mustard oil is drizzled over the mashed potatoes. Since we do not use mustard oil, I made do with coconut oil.
3 large potatoes
1 large onion
2 green chillies
Juice of lemon
1 tbsp Coconut oil or oil of choice
Pressure cook potatoes. Deskin and mash them well. Add finely chopped onions crushed green chillies, salt and lemon juice as per taste. Finally drizzle with coconut oil and mix thoroughly. Serve as side dish with rice or Roti.
Saung is a spicy preparation and can be made from a variety of vegetables. Today I decided to make one from the Chinese potatoes which are in season. Goes well with Dal, Rice, Roti or even with Curd rice.
Ingredients : 500 gms Chinese potato 5 large onions sliced 5 tsps chilly powder 3 tomatoes chopped fine 1 tbsp tamarind paste Salt 5 tbsps Coconut oil
Pressure cook the Chinese potato to two whistles. Drain and peel them. Heat the coconut oil in a pan. Add the sliced onions and roast them on a high flame till half are browned and the other half translucent. Add the chilly powder , toss and drop in the tomatoes. Saute for a couple of minutes. Drop in the Cooked Chinese potatoes, salt, tamarind paste and 750 ml or 3 glasses of water. After the Saung starts boiling, lower flame and simmer for ten minutes till the Saung acquires a semi solid consistency. Switch off and keep aside for about fifteen minutes for the flavours to infuse.
One of the easiest and tastiest when one has run out of vegetables is the Batata nu Shaak or Batata nu Rasavala Subzi. Goes well with both Roti or rice. I love it with hot Phulkas.
5 potatoes deskinned and cubed
2 large tomatoes finely chopped
3 tbsps oil
1 tsp mustard
1 heaped tsp Jeera /Cumin seeds
A pinch of Hing/asafoetida
2 tbsps Coriander powder
1 tsp Cumin Powder
1/4 tsp Haldi /Turmeric powder
2 tsps Kashmiri Chilly powder
1 tsp sugar
Coriander leaves finely chopped.
Heat the oil in a pan. Add the mustard and after it splutters add the Cumin seeds and Hing. Drop in the potato cubes, chilly, turmeric, Coriander and Cumin powder. Mix well. Add the salt and sugar and half a glass of water. Cover and cook till three fourth done. Drop in the tomatoes and cook till done. Garnish with coriander leaves.
Aloo Matar is a North Indian dish and every household has their own little twist added to it. Some use boiled potatoes, while some prefer to fry them. They may be peeled or left with the skin on. Whatever way it is made it is a delicious and easy to make dish, which goes well with Roti. I love mine with hot Basmathi or Jasmine rice too.
2 medium sizedpotatoes
150 gms shelled peas
3 large onions
1 inch piece of ginger
2 large tomatoes
2 heaped tbsps Coriander powder
1 heaped tbsp Kashmiri Chilly powder
A large pinch of Haldi /Turmeric
5 tbsps oil
1/2 tsp Jeera/Cumin seeds
Pressure cook potatoes. Deskin and mash one of them. Chop the other into large pieces. Slice onions. Grate the ginger. Chop tomatoes fine. Boil the peas separately with a little salt. Heat oil in a pan. Add the Cumin seeds, and after they splutter add the onions and ginger. Roast till translucent. Drop in the coriander powder, chilly powder, salt and turmeric powder. Toss for a few seconds. Add the mashed potato, boiled peas and the chopped tomatoes. Allow to simmer on a gentle flame. In another pan heat a little oil and roast the pieces of chopped potatoes till they turn a golden brown. Drop them into the boiling Aloo Matar. Mix gently, allow to boil for a couple of minutes, switch off and garnish with coriander leaves. Keep aside for about fifteen minutes for the flavours to infuse before serving.
Note: No Garam Masala has been used in this preparation. You may add a little if you wish to, though I prefer mine without it.