Panchporan Aloo Indian Spiced Potatoes Recipes

ALOO PALAK (STIR-FRIED INDIAN POTATOES AND SPINACH)

Steps:

• Grind garlic and ginger together to make a paste.
• Heat 1 tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add cumin, coriander, cayenne, and turmeric. Add ginger-garlic paste. Mix well. Stir in remaining oil, potatoes, and tomatoes; cook until oil leaves the side of the pan, about 5 minutes. Add spinach and salt; continue to cook over medium heat until potatoes are tender, about 20 minutes. Serve.

ALOO MASALA (SPICED POTATOES)

Steps:

• Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
• In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
• Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.

PANCHPORAN ALOO (INDIAN SPICED POTATOES)

Steps:

• Put 1 tablespoon oil in a nonstick pan with the crushed garlic clove, sauté until the clove is lightly browned and then discard the garlic.
• Add the potato and turn it around in the garlic oil until well coated. Put the lid on the pan and let the potatoes brown for about 10-15 minutes, stirring occasionally .
• Once the potatoes are browned, add 1/4 of water (enough so that the water comes half way up the potato cubes) put the lid on and let this steam for another 5-10 minutes or until the potatoes are fork tender.
• While this is happening, prepare the egg. If you want a poached egg, place 1 cup of water, the vinegar and a dash of salt in a saucepan, let this come to a simmer and cook the egg until it is done, but still runny, about 2-3 minutes. OR -- fry the egg in oil.
• When the potatoes are fork tender, drain off any excess liquid to prevent the potatoes from getting mushy (you want them to retain their shape).
• Add the remaining 1 or 2 tablespoons of oil, (depending on how dry the pan is) and the spices: the curry powder, cumin, cinnamon, cayenne, coriander and sauté for about 2-3 minutes, until all the flavors have mingled.
• Lastly, add the chopped tomato and a pinch of salt. Sauté this until the tomato has warmed through.
• Serve in a bowl, topped with the egg and a sprinkling of cilantro.
• Enjoy!

KHASTA ALOO (SPICY PAN FRIED POTATOES)

Steps:

• Heat ghee in large non-stick pan until shimmering (I have the pan on full-blast for most of this recipe).
• Add cumin and stir until fragrant.
• Add coriander, tumeric, ground chile, green chile and ginger and stir, making a hot paste.
• Dump in potatoes and toss until coated on all sides (will be fairly dry).
• Move around into one layer and leave alone for a minute, allowing some crust to form. Turn and repeat until crusted to your liking.
• Remove from heat, squeeze lime juice over top,sprinkle salt and toss to blend.
• Pour into serving dish and garnish with cilantro.
• Serves 4 but I just ate most of it as a lunch.