Indian Potatoes Recipes

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INDIAN POTATOES



Indian Potatoes image

These richly spiced Indian potatoes feel like a cross between exotic and comfort food. Soft creamy interiors with a beyond delicious seasoning blend. Flavor bomb!

Provided by Cheryl

Categories     Side Dish

Time 35m

Number Of Ingredients 11

1.5 pounds (680g) baby potatoes, cut in half (or quarters if large) (Note 1)
2 tablespoon olive oil or vegetable oil
1 tablespoon curry powder
1 tablespoon grainy whole grain mustard ((1 tbsp turmeric can be substituted))
2 teaspoon Garam Masala (Note 2)
2 teaspoon minced garlic (2 garlic cloves) (or 1/4 tsp garlic powder)
1 teaspoon grated fresh ginger ((or pinch of ground ginger))
1/2 teaspoon kosher salt
OPTIONAL: 1/4-1/2 tsp red chili flakes
1/2 lime
2 tablespoon chopped fresh coriander leaves (Note 3)

Steps:

  • HEAT OVEN to 425F/218C. Line a pan with parchment or foil. If using foil, spray with oil.
  • BOIL POTATOES: Place potatoes in medium pot. Add enough cold water to just cover potatoes. Add a couple of teaspoons salt. Bring to boil. Lower heat to medium and simmer, partially covered for 6-10 minutes (depending on size of potatoes) until tender but not mushy). Drain potatoes, place back on stove and shake over heat to dry them out and 'rough them up' for 1 minute.
  • MAKE SEASONING MIXTURE: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.
  • ROAST POTATOES: Spread seasoned potatoes onto lined pan in a single layer. Drizzle on a little extra olive oil if you like. Roast for 20-25 minutes, turning half way through.
  • GARNISH AND SERVE: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to large bowl or serving dish and serve immediately. These potatoes are great at room temperature too!

Nutrition Facts : Calories 280 kcal, Carbohydrate 43 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 460 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

ALOO FRY



Aloo Fry image

This quick recipe of chunky potato cubes stir fried with few basic spices brings out the best in them.

Provided by Sia Krishna

Categories     Main

Time 28m

Yield 5

Number Of Ingredients 15

3 large Potatoes, scrubbed, washed, peeled and diced into ½ inch cubes
1 medium Onion, finely chopped
1 tsp Ginger-Garlic Paste
1-2 tbsp Coriander Leaves, finely chopped
Salt to taste
½ tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Coriander Powder
½ tsp Dry Mango Powder or 1 tbsp Lemon Juice
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
1 Dry Red Chillies, broken
Few Curry Leaves
A big pinch of Hing/Asafoetida
2 tbsp Oil

Steps:

  • Heat oil in a wok and add mustard seeds, cumin seeds, dry red chillies, curry leaves and hing.
  • When mustard seeds start to pop and splutter, add finely chopped onions and fry for 2-3 minutes on medium flame.
  • Next, add ginger-garlic paste and fry for 2 minutes till the raw smell disappears and onions turn light brown in colour.
  • Mix in diced potatoes and give it a good stir for a minute or two.
  • Add all the spices listed above one by one along with salt to taste and mix them well to coat every potato piece. If using lime/lemon juices save it till the end.
  • Sprinkle little water and cover the wok and cook for 5-8 minutes. Give it a good stir in between to save the potatoes from sticking to the bottom of the vessel.
  • Sprinkle little more water if needed and cook for another 3-5 minutes till the potatoes are cooked thoroughly.
  • Add lime/lemon juice and switch off the gas. Mix in finely chopped coriander and serve it hot with any dal (creamy lentil soup), a dollop of ghee and rice or any Indian flat breads.

INDIAN SPICED POTATOES - 20 MINUTES



Indian Spiced Potatoes - 20 minutes image

These quick Indian spiced potatoes have got to be the quickest Indian dish you can ever make!! Simple, easy, and effortless. It's ready in 20 minutes or less. This very versatile dish can be served on its own or as a side dish pairing with a delicious main course.

Provided by Veena Azmanov

Categories     Side Dish

Time 20m

Number Of Ingredients 14

1 lb Potatoes diced (4 to 5 large)
1 tbsp Ginger (grated)
1 tbsp Garlic (minced)
2 tbsp Cooking oil (canola/peanut)
1 tbsp Black mustard seed
2 tbsp Lemon juice
2 tsp Salt (or more to taste)
1 tsp Pepper
1/2 cup Cilantro leaves (chopped)
5 Curry leaves (optional)
1/2 tsp Chili powder / cayenne (up to 1 tsp)
1 tbsp Coriander powder
1/2 tbsp Cumin powder
1 tsp Turmeric powder

Steps:

  • Wash, peel and dice the potatoes into equal size pieces about 1 1/2 inch.Pro tip - Don't dice the potatoes too small as they absorb too much moisture.
  • Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and set asidePro tip - Always cook potatoes in cold not hot water. That way they do not become soggy.
  • Have all your sauté ingredients ready as this take no more than 3 to 5 minutes and you don't want to burn anything.
  • In a large sauté pan or frying pan. Heat the oil on medium high heat. When hot add the mustard seeds and let them crackle for a few seconds. Then add the curry leaves Pro tip - mustard seeds will crackle only when the oil is very hot (like popcorn). The curry leaves add a nice aroma but can be omitted.
  • Next, lower the heat to medium low, Then, add the ginger and garlic, sauté another 30 seconds. Followed by the spices and water. Cook for another 30 seconds until fragrant. Pro tip - the water will prevent the spices from burning. If necessary add 2 tbsp more.
  • Then add the potatoes. Toss them gently to coat with all the spices. Cook for a minute on medium-low tossing so it's all well coated. Pro tip- use a flat spatula and toss the potatoes around in the pan, this way you won't mash the potatoes.
  • Finally, give it a generous squeeze of lemon juice and cilantro. Taste and adjust seasoning.
  • Garnish with more chopped cilantro before serving.

Nutrition Facts : ServingSize 100 g, Calories 114 kcal, Carbohydrate 17 g, Protein 2.3 g, Fat 4.6 g, SaturatedFat 0.4 g, Sodium 664 mg, Fiber 2.6 g, Sugar 0.9 g, UnsaturatedFat 4.2 g

SPICY INDIAN POTATOES



Spicy Indian Potatoes image

I got this recipe from manjulaskitchen.com. It was so delicious we just ate it without any bread or accompaniment. I didn't even have time to take a picture because it was all gone! Maybe next time. The actual recipe states to boil the potatoes first, but I just added them to the pan and let them cook in the pan with the other ingredients. I don't know if the version below is exactly the same as from the website, but it's how I made it.

Provided by browniepie

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 -3 potatoes, small cubes
1/2 teaspoon cumin seed
1/4 teaspoon caraway seeds (kalonji) or 1/4 teaspoon onion seeds (kalonji)
1/4 teaspoon mustard seeds
1 pinch asafoetida powder
2 tablespoons olive oil
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 chopped green chili pepper (I used Serrano pepper)
2 tablespoons chopped cilantro
1 tablespoon lemon juice

Steps:

  • 1) Peel and cut potatoes into small cubes.
  • 2) Heat oil in pan.
  • 3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
  • 4) Add potatoes, turmeric powder, salt and green chilis. Mix well.
  • 5) Lower heat to simmer and cover pan for about 18-20 minutes or until the potatoes are fork tender. You may want to add a splash of water at this step if it's too dry for the potatoes to get cooked well.
  • 6) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
  • 7) Remove from heat and stir in chopped cilantro and lemon juice.

Nutrition Facts : Calories 150.6, Fat 7, SaturatedFat 1, Sodium 298.8, Carbohydrate 20.4, Fiber 2.7, Sugar 1.5, Protein 2.5

BOMBAY POTATOES RECIPE



Bombay Potatoes Recipe image

Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors -- this Bombay Potatoes recipe is the perfect side dish for any Indian meal!

Provided by The Wanderlust Kitchen

Categories     Side Dishes

Time 1h

Number Of Ingredients 8

6 medium waxy potatoes (I used new potatoes, peeled and cut into bite-sized pieces)
1 1/2 teaspoons kosher salt (divided)
1 teaspoon turmeric
3 tablespoons vegetable oil
2 teaspoons black mustard seed
1 teaspoon curry powder
1 teaspoon garam masala
1 tablespoon of parsley leaves for optional garnish

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.
  • Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes. Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from oven once the potatoes are fork-tender. Serve hot.
  • Optionally garnish with parsley leaves

Nutrition Facts : ServingSize 1 serving, Calories 171 kcal, Carbohydrate 28 g, Protein 4 g, Fat 6 g, Sodium 410 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 5 g

INDIAN POTATO DISH | BATATA BHAJI | ALOO SABZI



Indian Potato Dish | Batata Bhaji | Aloo Sabzi image

Traditional Indian dish that's enjoyed for dinner, lunch or breakfast, this Potato Bhaji or aloo sabzi recipe is simply easy to make!

Provided by Sarah

Categories     Breakfast     Dinner     Lunch     Main Course     Side Dish

Time 30m

Number Of Ingredients 13

500 g Potatoes
6 Green Chillies - Fresh
5 tbsp Oil
2 Onions
1 Garlic Pod
1.5 inch Ginger
1 tbsp Salt
1 teaspoon Mustard Seeds (Rai)
1 teaspoon Cumin (Jeera)
1/2 teaspoon Turmeric Powder
50 g Raisins
50 g Charoli (Chironji seeds or Cuddapah almonds)
10 g Fresh Coriander Leaves

Steps:

  • Boil the potatoes with skins on for about 7 minutes in a pressure cooker.
  • Once boiled, cool them, remove the skin, mash and set aside.
  • Slice the green chilies, onions, ginger and garlic fine separately.
  • Heat oil in a pan, add mustard and cumin seeds and saute for 2 minutes till you get the aroma.
  • Add the ginger, garlic, chillies and onion. Frry till the onions are translucent.
  • Next, add the turmeric and mix well. Then add the rasins and charoli seeds.
  • Lastly, add in the mashed potato and allow to cook for 5 mins. Stir occasionally.
  • Sprinkle with fresh corriander and serve with bread or puris. Add a dash of lime for added flavor.

Nutrition Facts : Calories 280 kcal, Carbohydrate 29 g, Protein 4 g, Fat 17 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1123 mg, Fiber 321 g, Sugar 4 g, UnsaturatedFat 11 g, ServingSize 1 serving

INDIAN CAULIFLOWER & POTATOES



Indian Cauliflower & Potatoes image

Make and share this Indian Cauliflower & Potatoes recipe from Food.com.

Provided by VeggieCook98

Categories     Curries

Time 35m

Yield 5-7 serving(s)

Number Of Ingredients 15

2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon chili powder
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 large head cauliflower
3 potatoes
3 tablespoons butter or 3 tablespoons ghee
1 inch knob ginger, chopped fine
3 garlic cloves, chopped fine
1 large jalapeno pepper, diced
1 onion, finely chopped
1 (13 1/2 ounce) can unsweetened coconut milk
salt
prepared rice (optional)

Steps:

  • Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
  • Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside.
  • Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
  • Add chopped onions and fry over medium heat until light golden brown.
  • Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom.
  • ENjoY.

INDIAN GINGER POTATOES



Indian Ginger Potatoes image

This easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. -Erin Kelkar, Norcross, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 medium potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces
2 tablespoons canola oil
1 medium onion, coarsely chopped
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh gingerroot
1/2 teaspoon ground turmeric
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer., Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.

Nutrition Facts : Calories 201 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED POTATOES WITH EAST INDIAN SPICES



Roasted Potatoes with East Indian Spices image

A super easy, fresh and delicious recipe for Roasted Potatoes with East Indian Spices. Indian spiced potatoes get a new flavor dimension with the addition of mint, cilantro and lime juice.

Provided by Joanna Cismaru

Categories     Side Dish

Time 1h

Number Of Ingredients 14

2 tablespoon olive oil
2 pounds small red potatoes (halved)
1 teaspoon mustard seeds
1/2 teaspoon red chili flakes
2 teaspoon fresh ginger (minced)
5 garlic cloves (minced)
1/2 jalapeno (seeded and minced)
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 cup fresh cilantro (chopped)
1/2 cup mint (chopped)
1 tablespoon fresh lime juice
6 lime wedges

Steps:

  • Preheat oven to 400 F degrees. Coat a large baking dish, that's at least 9x13 inches with the cooking spray.
  • Combine 1 tbsp of the olive oil with the potatoes and toss to coat; set aside.
  • Heat remaining 1 tbsp olive oil, mustard seeds, chili pepper seeds in a small skillet over medium-high heat; cook about a minute until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic and jalapeno to skillet; cook about 1 minute, stirring constantly. Add in the salt, turmeric, garam masala and cook for another minute, stirring occasionally.
  • Pour spice mixture over the potatoes and toss to coat. Arrange potatoes in a single layer in the prepared baking dish.
  • Bake for 40 minutes or until potatoes are tender and browned. Stir in chopped cilantro and mint. Drizzle with lime juice.
  • Serve with lime wedges.

Nutrition Facts : Calories 270 kcal, Carbohydrate 50 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 632 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

ALOO MATAR (INDIAN POTATOES AND PEAS)



Aloo Matar (Indian Potatoes and Peas) image

Aloo Matar uses a few simple spices for a flavorful and tangy Indian potato dish. It's ideal for a hearty vegan meal.

Provided by Jolinda Hackett

Categories     Dinner     Side Dish

Time 35m

Yield 6

Number Of Ingredients 13

3 tablespoons vegetable oil
2 onions, diced
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
4 large potatoes, peeled and chopped
1 1/2 cups peas, fresh or frozen, not thawed
1 bay leaf
2 tablespoons water
1 1/2 teaspoons garam masala
1 teaspoon paprika
2 tablespoons fresh cilantro, chopped
Salt, to taste
Pepper, to taste

Steps:

  • Gather the ingredients.
  • In a large skillet over medium-high heat, heat the oil. Add the onion, garlic, and ginger and saute for 3 to 5 minutes, or until the onions are soft and translucent.
  • Add the chopped potatoes, peas, and bay leaf, and stir to combine. Add the water and stir. Cover and allow to cook at least 10 minutes, or until potatoes are almost softened when pierced with a fork or knife.
  • Add the garam masala and paprika and stir. Cover and cook another 8 to 10 minutes until the potatoes are tender and the mixture is fragrant.
  • Remove from the heat. Stir in the fresh cilantro and add salt and pepper to taste.
  • Serve and enjoy!

Nutrition Facts : Calories 300 kcal, Carbohydrate 53 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 121 mg, Sugar 6 g, Fat 7 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

INDIAN POTATOES



Indian Potatoes image

Categories     Potato     Side     Sauté     Quick & Easy     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 10

1 tablespoon olive oil
3 garlic cloves, pressed
2 teaspoons minced peeled fresh ginger
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon paprika
2 small russet potatoes, peeled, cut into 1/2-inch cubes
1 1/3 cups canned low-salt chicken broth
1 tablespoon fresh lemon juice
Chopped fresh cilantro

Steps:

  • Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute. Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more. Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.

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