INDIAN POTATOES
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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)
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
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
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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