Indian Potato Recipes

Try these great Indian potato recipes!

SPICY BALTI POTATOES

INGREDIENTS:

6 new potatoes , cut into thin slices

2 medium onions, sliced

1 tablespoon fresh kothmir chopped

1 green chillies , seeded and sliced

1 cloves garlic

1½ tsp shredded ginger

½ tsp jeera

1 red chiili flakes

½ tsp mixed onion , mustard and methi seeds

½ tsp fennel seeds

4-6 peppercorns crushed

3 curry leaves

1 tbsp oil

METHOD:

Heat the oil in a vessel. Lower the heat slightly and add the cumin seeds curry leaves, chilli flakes, onion, mustard and fenugreek seeds, garlic, ginger and fennel seeds . Fry for about a minute, then add the onions and fry till they become brown. Add the potatoes, kothmir and the green chilli. Mix well. Cover the vessel slightly. Cook over low heat, stirring occasionally until the potatoes are tender and the spicy Balti Potatoes are ready. Simple, isn't it!

Serves four.

SHAHENSHAHI ALOO

INGREDIENTS:

½ kg small round potatoes

1 large onion , minced

1 green chillies

1 tbsp kothmir chopped

½ tsp garlic paste

1 tomatoes chopped

½ tsp jeera

1 peppercorns

1 cloves

4cm stick cinnamon

½ tsp coriander seeds

1 cup sour curds

salt to taste

oil for deep frying

METHOD:

Boil the potatoes in salted water. Drain, peel and halve. Grind chillies and garlic to a fine paste. Heat oil in a pan and deep fry potatoes till light brown. Drain and set aside. Heat a little oil and brown the jeera, coriander seeds, cinnamon, cloves and pepper corns. Add chopped onion, chilli-garlic paste and fry for two minutes. Add haldi, tomatoes and beaten sour curds and fry till oil floats to the top. Add fried potatoes. Stir well and cook over a low flame for a few minutes. Garnish with kothmir and serve hot.

Serves four.



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