6 Tasty Potato Dishes

Potatoes are one of the most popular vegetables world over. Versatile, tasty and easy to cook, potatoes make excellent dishes on their own and pair fabulously well with almost any vegetable and meat. They are a blessing for many mothers with fussy food habits as usually kids like potatoes more easily than other veggies. Adults are not very different either. They enjoy potatoes as snacks, starters, main course, junk food or even in mashed form … name the dish and they love it! In fact, people all over the world enjoy french fries in many forms. Portuguese introduced potatoes to India and the word potato comes from the Spanish word "patata".

Lets look at some tasty potato dishes that can be made at home.

Jeera Aloo

Cooked in good amount of jeera (cumin) and other Indian spices, this is one of the easiest dishes one can make. Top it with some coriander and have it with rotis or pooris.

Boil, peel and cube 3-4 large potatoes into one inch pieces. Keep side. Take 1 tbsp oil in a kadhai and add 1 tsp of cumin seeds. Saute till fragrant and cumin seeds change color. Now add red chili powder, dry mango powder (amchoor), coriander powder and salt to taste. Take care not to burn the masalas. Now add cubed potatoes and stir well. Cook for 5-7 minutes, garnish with chopped coriander and serve hot.

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Aloo Chaat

The tangy and irresistible street food of India, Aloo Chaat is made with crisp and fried potatoes.

Boil 2-3 medium sized potatoes al dente. Cut into cubes and deep fry. Drain on absorbent paper and sprinkle cumin powder, red chili powder, little black salt and chaat masala. Toss well so that the masala covers the cubes well. Transfer to a bowl, top with mint chutney, tamarind-date chutney, sev and a few pomegranate pearls. Garnish with chopped coriander ans serve.

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Dum Aloo

If you are in the mood of having an exotic version of aloo, indulge in the Kashmiri delicacy - Dum Aloo made with baby potatoes.

Peel 10-12 baby potatoes, pick them with a fork and soak in salted water for 10 minutes. Drain and deep fry till golden. Take one cup curd (room temperature and not sour) and mix with masalas - 1 1/2  tsp Kashmiri red chili powder, some crushed garlic and ginger, 1/2 tsp fennel powder, 1/2 tsp cumin powder. 1 tsp coriander powder, cardamom powder to taste and 1 tsp cashew nut powder. Whisk well. Now take a kadhai and add 1 tbsp oil, pinch of hing and a few bay leaves. Add little water, salt and turmeric powder to taste. Once the water starts boiling add the curd mix. Simmer on low flame for 5-10 minutes. Now add the fried potatoes, garam masala powder and cook till done. Serve hot, garnished with chopped coriander.

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A delicious street food snack from the region of Mandvi from Kutch, Dabeli is just like a sandwich with a spicy potato mix that will leave your taste buds tingling.

Boil and mash 4 potatoes.Take 2 tbsp oil in a kadhai and add dabeli masala (available in grocery stores) and saute for 2 minutes on slow flame. Add mashed potatoes, tamarnt-date chutney, salt, chili powder and sugar to taste, mix well. Let the mix cool. Now take round pavs (buns) and slit horizontally. Spread garlic chutney, tamarind-date chutney on the pav and add a layer of the potato mix. Add finely chopped onions, masala peanuts, pomegranate pearls and some nylon sev. Serve immediately.

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Aloo Mattar Paneer

Planning on a party for vegetarians? Delight them with these three awesome ingredients – Aloo, mattar and paneer.  Most vegetarians love potatoes and paneer, so a combination like this is exciting. 

Peel 3 medium sized potatoes. Shell 200 gms green pea pods and boil along with potatoes for 2-3 whistles. Keep aside. Cut 100 gms fresh paneer into cubes. Grind two medium onions with one inch piece of ginger and 5-6 garlic cloves. Heat 1 tbsp oil in a kadhai and add cumin seeds. Fry for 2-3 minutes. Now add onion gravy and cook till raw smell goes away. Add boiled and cubed potatoes, green peas and stir fry. Now add enough water, turmeric powder, red chili powder, coriander powder, garam masala and salt to taste. Add paneer cubes and one cup tomato puree. Mix well and simmer on low flame till paneer is cooked. Serve hot with roti or rice.

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Aloo Bonda/Vada

We instantly crave for these fried delights on the day of rains (especially the first shower) or when the temperatures dip. They are amazing snacks, which add to the warmth during our tea times. Have them with green, sweet or spicy chutney or simply sandwich them between bread or vada. 

Boil 3-4 medium sized potatoes, peel and mash well. Keep aside. Add 1 tbsp oil in a kadhai, add pinch of hing, mustard seeds, crushed coriander seeds, curry leaves and cumin seeds. Once the mustard seeds splutter, add one chopped onion and saute till translucent. Add 1/2 tsp grated ginger and stir. Lower the flame and add mashed potatoes mix. Now add red chili powder, salt, garam masala and turmeric powder to taste. Switch off the gas and allow the mix to cool. 

For batter - Mix 1 cup besan (gram flour) with red chili powder, garam masala powder, little ajwain (carrom seeds), turmeric powder and enough water to make a batter. 

Make round balls with potato mix and coat evenly with batter. Deep fry till golden on all sides. Serve with sweet or spicy chutney.

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