quick Easy Indian potato recipe ideas
quick Easy Indian potato recipe ideas Potatoes have been around for a while now. In fact, potato remains dating back to 500 BCE were found in the ancient ruins of Peru and Chile!
We all love them. Why do you think that is? Well, to begin with, potato is mother nature's perfect comfort food.
quick Easy Indian potato recipe ideas
STORY TIME
A film critic and radio jockey, agrees that potatoes add a degree of comfort and health to every meal. 'Food is closely linked to memory and since my dad is Bengali and my mom, Punjabi, it's safe to say that I have been a foodie all my life! I have got the best of both worlds on my plate quite literally. We are what you would call Probashi Bengalis, which means Bengalis living outside of Bengal. I haven't really stayed much in Calcutta-my father and grandmother have been here in Delhi for generations, as has my mom's side of the family. But ghar ka khana used to be this lovely, tasty fusion of Punjabi and Bengali food, from chole to chochhori [a Bengali mixed vegetable]; from parathas to luchi and kumro'r torkari [pumpkin curry] and even rajma prepared with aloo, which is a very typical Bengali
thing to do. My father loved aloo. So, ever since he passed away, I find it very difficult to have Bengali food because it reminds me so much of him. One food memory that I have with my father is eating simple ghar ka khana, she shared
She added that while Bengali cuisine is diverse, and the food is elaborate, the everyday staple that her father relished was boiled rice and aloo. 'Aloo Bhaat is a burst of flavours in your mouth. To make it, we mash boiled rice and aloo together with salt and butter or ghee. Then, we press this mixture into small, round balls that we call gorosh in Bangla. You know this can be a meal in itself but it's also just the first course before we move on to dal, fish and other stuff. When I was little, my dad's official car used to come to pick him up. Being an enthucutlet, I would hop out of the house and see if the driver had come. As a reward, I'd get a gorosh of aloo bhaat. That bite of mashed rice and potatoes and namak and makkhan-it was divine. Years later, even when I'd be on all sorts of low carbohydrate and no carbohydrate diets, the aloo bhaat my dad fed me remained sacred, she reminisced.
THE BENEFITS OF POTATOES
Potatoes provide immense benefits. I've listed some of them below.
- One medium potato, weighing around 150 gm has just 116 calories and is a terrific way to stock up on fibre (around 3 gm fibre in 150 gm potato), which keeps you full for long. Unless it is loaded with fats, like butter, sour cream, melted cheese and bacon bits, it is a low-calorie food. In fact, much of the potato's bad reputation actually comes from its accompaniments or the way it is cooked, which make it a high-calorie and fatty food.
- Potatoes deliver some protein-250 gm potatoes contain 3 gm protein.
- They are high in magnesium and potassium-a powerful pair that helps lower blood pressure.
- They contain phosphorous, which is crucial for bone health.
- The antioxidant count or the Oxygen Radical Absorbance Capacity (ORAC value), which quantifies the total antioxidant capacity of a food, of potatoes is fairly high.
- They can be served any time of the day-breakfast, lunch, dinner and as snacks.
- They can be cooked any way you want-stand alone, with any vegetables or meat, in healthy low-calorie recipes or even sinfully, like the French fries we all love.
- They can be oven-baked, roasted, boiled, steamed or even fried. They're a treat that can complete our meal.
CHANGE HOW YOU COOK POTATOES
- With potatoes, the food is not really the devil! How you cook potatoes-whether you choose a healthy low-calorie recipe or a sinfully fried one-is what matters. When cooked right, potatoes can be really good for you.
- Here are a few delicious potato recipes from across the country to spice up your menus.
Odia Sada Aloor Chorchori.
Heat 1 tbsp mustard oil in a pan, add a pinch of kalonji and 2-3 torn dried red chillies. Add 2 sliced potatoes and stir on high heat for a minute or two. Add salt and black pepper to taste high just enough the potatoes are tender. Keep adding water as needed until the
potatoes are cooked. Serve hot These potatoes in a mild, thin gravy are a perfect comfort food and pair well with everything, from rice to dosas to rotis.
Amritsari Aloo ki Launji.
Heat 1 tbsp oil and add a pinch each of hing, methi and fennel seeds pounded coarsely in a mortar and pestle. Add 2 boiled, coarsely mashed boiled potatoes followed by ½ tsp each of turmeric, red chilli and coriander powders. Season with 1 tsp tamarind paste, 1 tsp sugar and salt to taste. Finally, pour in some water. Cover and cook on low heat for a few minutes before serving.al
Maharashtrian Batata Bhaji.
Heat 1 tbsp oil in a pan, add ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing and a few curry leaves; let them crackle for a few seconds. Add 1 sliced onion, 2-3 green chillies, ½ an inch of ginger and 3 cloves of garlic, and sauté until the onion turns slightly brown. Stir-fry 5-6 cashew nuts or peanuts or both and ½ tsp turmeric powder for a few seconds. Add 2 boiled and chopped potatoes, salt and sugar to taste, and cook for 3-4 minutes. Garnish with some coriander leaves and lemon juice before serving.
This popular Maharashtrian aloo dish is lightly spiced and pairs perfectly with pav and puris.
Assamese Aloo Pitika.
Mash 2 boiled potatoes and mix (preferably by hand) 1 sliced onion and 1 tsp mustard oil with it. Season with salt and chopped green chillies to taste. Garnish with coriander leaves.
Kerala Spicy Potato Curry.
Heat 1 tbsp coconut oil in a pan. Add 1 finely chopped onion, 2 diced green chillies, salt to taste and fry till the onion is slightly translucent. Add 2 cubed potatoes and sauté for 2 minutes. Add ½ tsp each of red chilli, coriander and turmeric powders along with some water. Lower the flame, cover and cook till the potatoes soften and the water reduces. Then, add 100 ml coconut milk and 1 tsp fennel powder and cook till the curry thickens.
This rich dish is very comforting and pairs well with idiyappam, appam or naan.
Parsi Papeta Par Eeda.
Boil 2 potatoes until they are cooked through but still firm and dice them. Sauté them lightly with 1 tsp each of garlic and ginger paste and 2 chopped green chillies. Transfer the mixture to a shallow, greased, ovenproof dish and break 2 eggs over them. Cook at 177 °C until the eggs are set.
Alternatively, you can do this in a covered frying pan, putting the lid on and lowering the heat as soon as the eggs have been added. Cook until the eggs are just set.
Potato Water.
Wash and dice a large potato. Steep it overnight in 1 cup of water along with a pinch of sea salt. Strain and drink the water every morning on an empty stomach. This is great for cleansing the gastrointestinal system.
Potato Chaat, 2 Ways.
Mix 2 boiled and diced potatoes with 2 tbsp crushed chivda (rice flakes) or papad, 1 tbsp tamarind sauce, 1 tbsp curd, a handful of sprouts (or boiled chana) and a few slices of cucumber. Add a few strips of paneer or feta (optional). Chill for 30 minutes and dig in!
Make a mixed fruit and potato chaat with boiled sweet or regular potato, guava, cucumber and pomegranate seeds (to make about a quarter plate). Add a large handful of boiled chana, some curd for protein and tamarind paste for a bit of tang. Finally, sprinkle with some sunflower seeds and serve.
Warm Spicy Potato Salad.
Mix 2 boiled and cooked potatoes, 1 sliced onion, 1 chopped green chilli, 1 chopped cucumber with 1 tbsp mustard oil and salt to taste and set it aside. Heat 1 tsp oil and splutter 1 tsp black sesame seeds in it. Turn off the heat and pour over the salad. Toss gently and serve.
Creamy Potato Egg Mix.
Mix 1 boiled and diced potato, 1 boiled and diced egg, ½ a diced onion and salt and pepper to taste. Whisk together 1 tbsp mayonnaise, 1 tsp vinegar, ½ tsp mustard, 1 tsp of any spicy sauce and salt and pepper to taste. Mix, chill and eat.
Potato Stew.
To a pressure cooker, add two chopped potatoes, ½ a sliced onion, 3 crushed garlic cloves, a small chunk of sliced ginger, 1 sliced tomato, 1 clove, a tiny piece of cinnamon, ½ an inch of bay leaf, 1 crushed cardamom and salt and pepper to taste. Add 2 cups of water. Cook on medium flame for 1 whistle. Pour a tadka made in 1 tsp mustard oil with curry leaves and sesame seeds on top and serve.
Peri Peri Potatoestan allan.
To make the peri peri sauce, grind 2 dry red chillies, 1 tsp olive oil, 1 tsp vinegar, a few stalks of coriander, ½ a red capsicum and salt. Cut 2 boiled potatoes into thick slices. Smear a pan with butter and cook the potato slices coated in the peri peri sauce on both sides till they're done. Have a salad with greens or a mixed vegetable stir-fry as a side.
Curd and Sesame Potato Gratin.
Combine 1 cup of curd, ½ cup of tahini and 2 chopped green chillies in a blender to make a paste that has the consistency of a dosa batter. Add a little milk if it is too thick. Set it aside. Slice 2 boiled potatoes into ½ inch thick rounds, arrange in a single layer on a greased baking tray. Pour the blended curd mixture over the potato layer, spreading it evenly with a spatula. Bake in a preheated oven at 160 °C for about 15 minutes until the moisture has dried out before serving hot.
Potato Energy Balls.
Soak ¼ cup of sabudana (sago pearls) for about 2 hours in just enough water to cover it. Drain the water and keep it in the refrigerator overnight. Add 300 gm boiled mashed potato, along with 1 slice of bread to the sabudana the next morning. Then, mix in ¼ cup each of grated carrot, boiled peas, chopped spinach and onions, 1 tsp raisins, 2 tsp dried melon seeds and 1 tsp amchoor powder. Shape the mixture into round balls. Heat oil in a non-stick pan and shallow-fry or air-fry the balls till they are golden brown.
Honey Baby Potatoes.
Heat 2 tbsp oil and fry 250 gm baby potatoes until they are brown. Set them aside. Heat 1 tbsp oil separately in a non-stick pan and sauté ½ tsp ginger garlic paste in it till it turns brown. Add 1 tsp sesame seeds (either white or black), ½ tsp each of soy, red chilli and tomato sauces, the fried potatoes and salt and pepper to taste. Cook for 1 minute. Drizzle 2 tbsp honey and sprinkle 1 tbsp roasted peanut powder to finish it off. Mix well and serve.
The conclusion of quick Easy Indian potato recipe ideas.
They are high in magnesium and potassium-a powerful pair that helps lower blood pressure.
They contain phosphorous, which is crucial for bone health.
The antioxidant count or the Oxygen Radical Absorbance Capacity (ORAC value), which quantifies the total antioxidant capacity of a food, of potatoes is fairly high.
(FAQs) about potato 🥔 and quick Easy Indian potato recipe ideas.
Q.(1) Why is it called a potato?
The English word "potato" comes from Spanish patata (the name used in Spain).
Q.(2) Which country is the world largest producer?
China is the worlds largest potato producer.
Q.(3) potato is fat free ?
Potatoes are 99.9% fat free.
Q.(4) THE BENEFITS OF POTATOES ?
Potatoes provide immense benefits. I've listed some of them below.
One medium potato, weighing around 150 gm has just 116 calories and is a terrific way to stock up on fibre (around 3 gm fibre in 150 gm potato), which keeps you full for long. Unless it is loaded with fats, like butter, sour cream, melted cheese and bacon bits, it is a low-calorie food. In fact, much of the potato's bad reputation actually comes from its accompaniments or the way it is cooked, which make it a high-calorie and fatty food.
Q.(5) HOW I COOK POTATOES ?
potatoes, the food is not really the devil! How you cook potatoes-whether you choose a healthy low-calorie recipe or a sinfully fried one-is what matters. When cooked right, potatoes can be really good for you.
Q.(6) How to cook Amritsari Aloo ki Launji ?
Heat 1 tbsp oil and add a pinch each of hing, methi and fennel seeds pounded coarsely in a mortar and pestle. Add 2 boiled, coarsely mashed boiled potatoes followed by ½ tsp each of turmeric, red chilli and coriander powders. Season with 1 tsp tamarind paste, 1 tsp sugar and salt to taste. Finally, pour in some water. Cover and cook on low heat for a few minutes before serving.
Q.(7) How to make Maharashtrian Batata Bhaji ?
Heat 1 tbsp oil in a pan, add ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing and a few curry leaves; let them crackle for a few seconds. Add 1 sliced onion, 2-3 green chillies, ½ an inch of ginger and 3 cloves of garlic, and sauté until the onion turns slightly brown. Stir-fry 5-6 cashew nuts or peanuts or both and ½ tsp turmeric powder for a few seconds. Add 2 boiled and chopped potatoes, salt and sugar to taste, and cook for 3-4 minutes. Garnish with some coriander leaves and lemon juice before serving.
This popular Maharashtrian aloo dish is lightly spiced and pairs perfectly with pav and puris.
Q.(8) How to make Assamese Aloo Pitika ?
Mash 2 boiled potatoes and mix (preferably by hand) 1 sliced onion and 1 tsp mustard oil with it. Season with salt and chopped green chillies to taste. Garnish with coriander leaves.
Q.(9) How to make Kerala Spicy Potato Curry ?
Heat 1 tbsp coconut oil in a pan. Add 1 finely chopped onion, 2 diced green chillies, salt to taste and fry till the onion is slightly translucent. Add 2 cubed potatoes and sauté for 2 minutes. Add ½ tsp each of red chilli, coriander and turmeric powders along with some water. Lower the flame, cover and cook till the potatoes soften and the water reduces. Then, add 100 ml coconut milk and 1 tsp fennel powder and cook till the curry thickens.
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