ALL ABOUT POTATOES!!

When I read that this month's JFI host is Vaishali of "Happy Burp", I was thrilled.I was even more thrilled to hear that she has chosen Potatoes for this month! YAY!! I love Potatoes and my favorite variety is Red Potatoes for cooking most dishes since they not only taste great and hold their shape while cooking too.

As you know there are literally thousands of Indian and non-Indian dishes you can make with Potatoes.I am posting several dishes I made for lunch or dinner at home for us,so no step by step photos this time.I thought why not make this whole post all about easy and delicious Indian Potato dishes and cook until I faint!:p

I am just kidding people. No,I didn't cook all these in one day but over 3 weeks and collected for this post.I had almost a month to cook with Potatoes since I came to know about JFI theme for March. Enjoy! :)


My favorite Red Potatoes:

The potato originated in southern Peru and is important to the culture of the Andes, where farmers grow many different varieties. Potatoes spread to the rest of the world after European contact with the Americas in the late 1400s and early 1500s and have since become an important field crop. The potato is also often strongly associated with Idaho, Prince Edward Island, Ireland and Russia.Potatoes contain a number of important vitamins and minerals like Vitamin B6,thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, Fiber and zinc.potatoes are best known for their carbohydrate content.(More at WIKI)


Let me start with my personal favorite dish and the "official" entry to JFI Potatoes; Potato-Spinach in Yogurt-Gram flour sauce.

Aloo-Palak Kadhi:
Usually,I make Kadhi with Pakodis(fritters) but this time I thought I will make it a little special and add Potatoes with Spinach to make it more tasty,nutritious and of course make some fritters on the side as an option.What kind of Pakodis,did you ask?! You will have to check at Aroma for that on Friday!!;D

You Need:
1 cup fat-free Sour cream or Yogurt mixed with 1 1/2 cups water,2 tbsp Besan(Chickpeas flour),1/2 tsp Turmeric, 1-2 tsp Coriander seeds pd,salt,1/2 tsp sugar,a pinch of Hing or Asafoetida and 1/4 tsp chilli pd(optional)and whisk all these together until everything is well mixed.
Season: 1 tsp butter and 1 tsp oil,1 Bay leaf,1 tsp cumin seeds,1-2 Garlic minced,1/2" ginger minced,2 dry red chillies.
Powder: 1" Dalchini(Cinnamon),2 cloves,4 Pepper corns.
Vegetables:2 medium sized Potatoes cooked,peeled and cubed,2 cups fresh Spinach or a canned or frozen Spinach,chopped fine.

How To:
1. Heat butter and oil,add all the seasoning ingredients.When garlic slightly soft,add powdered masala and stir for a second.Turn down the heat,add 2 tbsp of water to cool the pan down to prevent yogurt mixture from curdling in the high heat.
2. Add the besan-yogurt mixture,bring to simmer very slowly on a low heat,keep stirring.Let it simmer until it cooks and looks like thin soup.
3. Add Potatoes and Spinach.Simmer again until you get a good aroma.Serve with rice and fritters.Sprinkle some Cilantro if you like.


Note:If you want to have this Kadhi with Rotis or Parathas,add 1 tbsp more Besan to yogurt and cook until you get a thick sauce.


Easy Potato-Zucchini Stir-Fry:

To Make it:
1. Slice 1 Zucchini and 2 Potatoes, 4 Green Onions(Scallions)to 3" long pieces.
2. Heat 2 tsp oil,splutter 1 tsp Cumin seeds,1/2 tsp Sesame seeds, 1 red chilly broken,sliced curry leaves.
3. When reddish,add potatoes first,stir fry for few mins.Then add all the cut veggies,salt,1 tsp coriander seeds pd,little pepper pd and keep stirring until they are cooked.Adjust the spices and squeeze a little lemon juice if you like.
4. Serve the stir-fry with any Rice dishes or Chapatis as a simple side dish.

Alu-Kanda Bhaji(Potato-Onion Gravy):

How To:
1. Peel and cube 2 medium Potatoes,slice 2 medium onions and chop 2 Tomatoes.
2. Heat 1 tbsp oil,splutter 1/2 tsp each Mustard and cumin seeds.Add Potatoes and stir for few mins.Add in all the onions,stir until they halfway cooked and soft.
3. Add Tomatoes,1/2 tsp or more chilli pd, 2 tsp each coriander and cumin seeds powder,1 tsp Garam Masala,salt ,Turmeric,1/4 cup water and cilantro.Cover and cook.
4. When tomatoes are soft and gravy is thick,it's ready to serve with Chapatis or Phulkas.Tastes yummy.

Dahi Aloo-Matar:(Potato-Peas in Yogurt)

How to make it:
1. Heat 1 tbsp oil/butter,splutter 1/2 tsp mustard seeds,1 tsp cumin seeds and 1 dry red chilli.Add ground 1" ginger and 2 Garlic with 3 tbsp water,along with 4 tbsp minced onion,little Turmeric and stir fry for 2mins..
2. Add 2 tsp Coriander pd,1 tsp Cumin pd,1 tsp Garam Masala,1/2 each tsp Paprika and chilli pd,fry until oil shows on top.
3. You can add 1 tsp Kitchen King masala if you have it and 1/2 cup water.Simmer.Now whisk 1 cup fat-free Sour cream or plain Yoghurt, 1cup frozen Green Peas,add to it making sure the heat is on medium,keep stirring to avoid curdling.Simmer for 5-10 mins.Add 1/4 cup chopped cilantro.
4. Add in 3 medium red potatoes cooked and cubed to the sauce,salt and adjust the spices to your taste and simmer until you get a thickish sauce.
5. Serve with either rice or Chapatis.Tastes great with both.

Aloo Baingan:(Potatoes with Eggplants)
I am back with yet another Aloo-Baingan people!:D I love Eggplants and I love to make different dishes with this delightful veggie.Potato tastes great with Eggplants,spices for this are similar but not the same as Mirchi Aloo which will be in my future post.Here it is,make it and enjoy this with Rice rottis or Parathas.

How to make:
1. Toast and powder 3 tbsp Coriander seeds,1 tsp Cumin seeds,1 1/2 tbsp Chana dal,few dry red chillies,1 tbsp dry Coconut,3-4 cloves.Keep it aside.
2. Heat 1 tbsp oil/ghee,splutter 1/2 tsp mustard seeds,1 dry red chilli.Add 2 medium red potatoes peeled,cubed and cooked,fry for few mins.
3. Add in 3-4 long Eggplants(I found 4 white Eggplants!) cubed,fry for a while.Now add 2 tbsp Tamarind juice,slat,ground masala powder,1/2 tsp sugar and fry again.
4. Add in 1/2 cup water and cook until almost dry without liquid without covering the with the lid.Sprinkle some cilantro.
5. Adjust the salt and spices.Serve with Rice Rottis or Chapatis.

Easy Aloo Biryani:Serves 2
Here is a super easy Aloo Biryani to cook in a jiffy.You can add any veg or non-veg to this dish.

How To:
1. Cook 1 cup rice,long grain or Basmati, cool and set aside.Cook 2 large Potatoes and peel and cube.Set aside to cool.
2. Heat 1 tbsp oil,add 1/2 tsp cumin seeds,2 cloves,1" cinnamon,1 bay leaf,1 large onion finely sliced and fry until reddish and crisp.Add 1" ginger and 2 garlic both ground and stir for 2 mins.
3. Add 1/4 tsp turmeric or Saffron water,salt and put in cooked rice and mix well.Keep this aside.
3. Heat 1 tbsp oil/butter in seperate pan,add 1/2 cup Tomato sauce,1 tsp coriander pd,1/2 tsp Cumin seeds pd,1/2 tsp garam masala and chilli pd,little salt,1/4 tsp sugar,fry until it leaves the sides of the pan and thick.Add cooked potato cubes and mix well.
To assemble Biryani:
In a dish,layer 1/2 of the rice,half of the Potato mixture,layer with rice and potato again.Sprinkle 1 tbsp milk on top,cover and microwave for 2-3 mins.
Your quick Biryani is ready!! Enjoy with salad and crisps.

Be happy and have fun this weekend! I think we had enough of vegetarian only dishes,don't you? So, I am planning a non-veg and a veg dishes next time!:)