Move Over Fried: 7 Exciting Recipes To Elevate Your Love For Potatoes

Potatoes are undoubtedly one of the most versatile and beloved vegetables worldwide. Whether mashed, roasted, or fried, these humble tubers have found their way into countless delicious dishes. In this article, we will explore seven exciting Indian recipes that will elevate your love for potatoes to new heights. From classic favourites to innovative twists, these recipes will showcase the diverse and mouthwatering possibilities of this versatile vegetable.

Also Read: Potato In Desserts? Here Are 5 Surprising Recipes To Try

Aloo Tikki (Potato Cutlets)

Aloo Tikki is a popular street food snack in India that is enjoyed by people of all ages. 

Ingredients:

• 4 large potatoes, boiled and mashed
• 1 small onion, finely chopped
• 2 green chillies, finely chopped
• 2 tablespoons of coriander leaves, chopped
• 1 teaspoon of ginger paste
• 1 teaspoon of cumin powder
• ½ teaspoon of red chilli powder
• Salt to taste
• Oil for frying

Method:

1. In a mixing bowl, combine the mashed potatoes, onion, green chillies, coriander leaves, ginger paste, cumin powder, red chilli powder, and salt.
2. Mix well until all the ingredients are evenly incorporated.
3. Divide the mixture into small portions and shape them into flat, round cutlets.
4. Heat oil in a frying pan and shallow fry the cutlets until golden brown on both sides.
5. Serve hot with mint chutney or tomato ketchup.

Dum Aloo (Slow-cooked Potato Curry)

Dum Aloo is a rich and flavorful potato curry that originates from Kashmiri cuisine. It is a delightful combination of spices and creamy potatoes. 

Ingredients:

• 10 small potatoes, boiled and peeled
• 1 cup of yoghurt
• 2 tablespoons of oil or ghee
• 1 teaspoon of cumin seeds
• 1 bay leaf
• 2 cloves
• 2 green cardamoms
• 1 cinnamon stick
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chilli powder
• 1 teaspoon of garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Method:

1. Heat oil or ghee in a pan and add cumin seeds, bay leaf, cloves, cardamoms, and cinnamon sticks. Sauté for a minute until fragrant.
2. Add the ginger-garlic paste and sauté for another minute.
3. Reduce the heat and add turmeric powder, red chilli powder, and salt. Stir well.
4. Whisk the yoghurt and add it to the pan. Cook for a few minutes until the oil separates.
5. Add the boiled potatoes and mix gently, ensuring they are coated with the spice mixture.
6. Cover the pan and cook on low heat for about 20 minutes, allowing the flavours to blend.
7. Sprinkle garam masala and garnish with fresh coriander leaves before serving with hot rotis or rice.

Aloo Paratha (Stuffed Potato Flatbread)

Aloo Paratha is a hearty and satisfying Indian flatbread stuffed with spiced mashed potatoes. It is a popular breakfast or lunch option. 

Ingredients:

• 2 cups of whole wheat flour
• 4 medium-sized potatoes, boiled and mashed
• 2 green chillies, finely chopped
• 1 tablespoon of finely chopped coriander leaves
• 1 teaspoon of cumin powder
• ½ teaspoon of red chilli powder
• Salt to taste
• Ghee or oil for cooking

Method:

1. In a mixing bowl, combine the whole wheat flour with water and knead it into a soft dough. Set aside for 30 minutes.
2. In another bowl, mix the mashed potatoes, green chillies, coriander leaves, cumin powder, red chilli powder, and salt.
3. Divide the dough into equal portions and roll each portion into a small circle.
4. Place a portion of the potato mixture in the centre of each circle and bring the edges together to seal the stuffing.
5. Roll out the stuffed dough into a paratha, ensuring the stuffing is evenly distributed.
6. Heat a griddle or tawa and cook the paratha on both sides, applying ghee or oil until golden brown.
7. Serve hot with yoghurt or pickle.

Batata Vada (Spicy Potato Fritters)

Batata Vada is a popular snack from the streets of Mumbai. These crispy and spicy potato fritters are perfect for a rainy day or evening snack. 

Ingredients:

• 4 large potatoes, boiled and mashed
• 1 tablespoon of oil
• 1 teaspoon of mustard seeds
• 1 teaspoon of cumin seeds
• 1 tablespoon of ginger-garlic paste
• 2 green chillies, finely chopped
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chilli powder
• 1 teaspoon of garam masala
• A handful of fresh curry leaves
• Salt to taste
• Oil for deep frying
• Gram flour batter (made with gram flour, water, and a pinch of salt)

Method:

1. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
2. Add ginger-garlic paste, green chillies, and curry leaves. Sauté for a minute.
3. Add turmeric powder, red chilli powder, garam masala, and salt. Mix well.
4. Add the mashed potatoes and mix until the spices are well combined.
5. Allow the mixture to cool slightly and shape it into small round balls.
6. Heat oil in a deep pan for frying.
7. Dip each potato ball into the gram flour batter and deep fry until golden brown.
8. Drain the excess oil on a paper towel and serve hot with mint chutney or tomato ketchup.

Jeera Aloo (Cumin-spiced Potatoes)

Jeera Aloo is a simple yet flavorful potato dish that makes a delightful side dish for any Indian meal. 

Ingredients:

• 4 medium-sized potatoes, boiled and diced
• 2 tablespoons of oil
• 1 teaspoon of cumin seeds
• 1 teaspoon of ginger paste
• 2 green chillies, slit
• ½ teaspoon of turmeric powder
• 1 teaspoon of red chilli powder
• 1 teaspoon of coriander powder
• Salt to taste
• Fresh coriander leaves for garnish

Method:

1. Heat oil in a pan and add cumin seeds. Allow them to splutter.
2. Add ginger paste and green chillies. Sauté for a minute.
3. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
4. Add the diced potatoes and toss gently until they are coated with the spice mixture.
5. Cook for a few minutes until the potatoes are heated through.
6. Garnish with fresh coriander leaves and serve hot as a side dish with rotis or rice.

Aloo Palak (Potato and Spinach Curry)

Aloo Palak is a nutritious and flavorful curry made with potatoes and spinach. This dish is packed with vitamins and minerals and can be enjoyed as a main course. 

Ingredients:

• 3 medium-sized potatoes, boiled and cubed
• 2 cups of spinach leaves, washed and chopped
• 2 tablespoons of oil
• 1 teaspoon of cumin seeds
• 1 medium-sized onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon of ginger-garlic paste
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 teaspoon of garam masala
• Salt to taste

Method:

1. Heat oil in a pan and add cumin seeds. Allow them to splutter.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for another minute.
4. Add the tomato puree and cook until the oil separates from the mixture.
5. Add turmeric powder, red chilli powder, garam masala, and salt. Mix well.
6. Add the cubed potatoes and chopped spinach. Mix gently until the potatoes and spinach are well coated with the spices.
7. Cover the pan and cook on low heat for about 10-15 minutes until the potatoes are tender and the flavours are well blended.
8. Serve hot with rotis or rice.

Potato Biryani

Potato Biryani is a flavorful one-pot dish that combines aromatic rice and perfectly cooked potatoes. It is a vegetarian delight that can be enjoyed as a main course. 

Ingredients:

• 2 cups of basmati rice, soaked for 30 minutes and drained
• 3 medium-sized potatoes, peeled and cubed
• 2 tablespoons of oil or ghee
• 1 medium-sized onion, thinly sliced
• 2 tomatoes, finely chopped
• 1 teaspoon of ginger-garlic paste
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chilli powder
• 1 teaspoon of biryani masala
• A pinch of saffron strands, soaked in warm milk
• Fresh coriander leaves and mint leaves for garnish
• Salt to taste

Method:

1. Heat oil or ghee in a large pan and add the sliced onions. Sauté until they turn golden brown.
2. Add ginger-garlic paste and sauté for a minute.
3. Add the chopped tomatoes and cook until they soften.
4. Add turmeric powder, red chilli powder, biryani masala, and salt. Mix well.
5. Add the cubed potatoes and cook for a few minutes until they are partially cooked.
6. In a separate pot, boil water and add the soaked and drained rice. Cook until the rice is 70% cooked. Drain the excess water.
7. Layer the partially cooked potatoes and the 70% cooked rice in a large pot. Drizzle saffron milk on top.
8. Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes until the rice is fully cooked and the flavours are infused.
9. Garnish with fresh coriander leaves and mint leaves before serving.

Potatoes offer endless possibilities in the world of cooking, and these seven exciting Indian recipes showcase just a fraction of the delectable dishes you can create. From street food snacks to comforting curries and biryanis, the versatility of the potato is truly remarkable. So, next time you have a craving for potatoes, don't hesitate to try one of these recipes and let your