Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts

Aloo Palak Sabzi / Potato & Spinach Curry



  • 3 cups chopped spinach
  • 2 Potatoes boiled 
  • 2  onions chopped fine
  • 1 tomato Chopped
  • 2 Green Chilies
  • Cumin seeds
  • 1 tsp. clove powder
  • 1 tsp cardamom powder
  • 1/2 tsp. garam masala (mixture of many Indian Spices - available in Indian store)
  • 1 tsp. red chili powder
  • 1/4 tsp. turmeric powder
  • 2 garlic Flakes - chopped
  • 1" piece ginger grated
  • 1 tsp. lemon juice
  • 1/2 tsp. wheat or other flour
  • Pinch of asafoetida/Hing
  • 1 tbsp. butter or Oil
  • salt to taste

Time Required: 45 Minutes



  1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
  2. Cover and boil over a high flame for 2 minutes. To cool quickly,  hold under running water in a colander.
  3. Put in a blender, add green chili and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
  4. Cut the potatoes into big pieces and boil them in microwave for 5 minutes. Drain the potatoes, keep aside.
  5. Heat the pan with 2 tsp ghee add the cumin seeds.
  6. Add the ginger, onions and fry till very tender.
  7. Add the tomato and further fry for two minutes.
  8. Add all the dry masalas and fry till ghee/butter separates.
  9. Add spinach and potatoes.
  10. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
  11. Just before serving, heat butter in a tiny saucepan and add the asafoetida/hing and pour over the vegetable and mix gently. 

Serving: Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
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Potato Stir Fry Sabji


This is one of the simple sabji which you can prepare much faster and yet spicy crispy satisfactory dish ever. This goes very well south Indian dishes like vatha kuzhambu and Pepper Rasam & chutta papadam  (Papad roasted in charcoal or fire) and even with Curd Rice. To enhance the taste more you can also add the home made Rasam powder to it.

  • Potato  Medium - 3 to 4 Nos
  • Mustard Seeds - 2 tsp
  • Urud Dal /White Lentils (grown in Indian subcontinent- Available in Indian Store) - 1 tsp
  • Curry Leaves - Few
  • Turmeric powder - 1 tsp
  • Red Chili Powder - 3 tsp
  • Home Made Rasam Powder - 2 tsp (Mixture of many Indian spices - Available in Indian store)
  • Hing/Asafoetida - 1/4 tsp
  • Salt to Taste
  • Oil 


1) Nicely clean and  wash the potatoes and dice them into 4 or 6 pieces
2) Put a reasonable size heavy bottom pan on the range and heat oil. 
3) Add the seeds and allow them to splutter. 
4) Add the potatoes and fry them nicely in low heat ( in between add a teaspoon of oil while stirring take care not to burn it more)
5) Once the potatoes are half fried add turmeric powder, red chili powder, rasam powder,  salt and Hing and mix well and cook till potatoes are tender 

Serving: Serve with Vetha Kozhambhu or Pepper Rasam or with any other dishes.
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Dum Aloo / Baby Potato Curry



  • Baby Potato/ Aloo (small) -   10 to 12 nos.
  • Garlic - 4 flakesa
  • Ginger - 1" piece
  • Onion - 1 Nos.
  • Tomato - 1 nos
  • Curd - 1/2 cup
  • Oil

For Seasoning:
  • Cumin Seeds - 1 tsp
  • Mustard Seeds - 1 tsp

For Gravy:
  • Green chili- 3 to 4 nos
  • Coriander Seeds -1 tsp
  • Coconut Grated - 1 tbsp
  • Khus Khus / Couscous - 2 tsp 
  • Cashew Nut - 4 to 5 nos

Masala Powder:
  • Turmeric Powder - 1 tsp
  • Red chili Powder - 1 tsp
  • Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
  • Salt to taste 


1. Boil the baby potatoes peel them and pierce them with a fork in a multiple places and fry them in 1 tbsp of oil and drain the potatoes in paper towel to remove the excess oil.

2. In the remaining oil, add ginger and garlic paste saute for 1 minute then add onion and fry for another 2 minutes and add mustard and cumin seeds
3. Add the gravy paste and 2 cup of water and cook them for 1 or 2 minutes and then add potatoes, and all masala powders
4. Beat the yogurt/curd and blend into the smooth mixture and add it on top
5. Mix gently, cover and cook for about 10 minutes in low heat
6. Garnish with coriander leaves and serve with hot paratha, Roti or Chapati. (Indian flat bread)
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Baby Potato Sabzi


  • 10-12 Baby Potatoes 
  • 1 medium sized Onion - finely chopped 
  • 1 medium sized Tomato – finely chopped 
  • 3 -4 Garlic flakes– finely chopped or 1 tsp Garlic paste 
  • 1 tsp Jeera/Cumin seeds 
  • 1 tsp Rai/Mustard Seeds 
  • 1 tsp Haldi/ Turmeric powder 
  • Sabji Masala / Garam Masala (Mixture of many Indian spices - Available in Indian store)
  • 1tsp Sugar 
  • Finely chopped Fresh Coriander leaves 
  • Oil for cooking 
  • Salt to taste 

Time Required: 20 mins


1) Wash the potatoes and then prick them using a fork.
2) Now pressure cook the potatoes for about 10-15 minutes, or until tender. Don’t overcook potatoes.
3) To pressure cook the potatoes, fill the cooker with water then place the potatoes in the cooker container.
4) Heat oil in a pan. Add mustard seeds and cumin seeds, allow them to splutter, then add turmeric powder.
5) Now add finely chopped onions, once onion turn golden brown add finely chopped tomatoes.
6) Fry till oil starts separating. Then add garam masala powder or sabzi masala. Fry for 1 more minute then add the steamed baby potatoes.
7) Stir well, Cover for 3 minutes, and then add some water.
8) Cook for 5 more minutes and its ready to be served.
9) Garnish with finely chopped coriander leaves.
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Aloo Methi


  • Bunch of Methi/ Fenugreek leaves 
  • 2 medium sized potatoes – peeled and cut into tiny cubes
  • 2-3 garlic flakes– peeled and finely chopped (optional)
  • 1-2 green chilies 
  • 1tsp jeera/cumin seeds
  • 1tsp haldi/turmeric powder
  • Oil
  • 1 tsp sugar
  • Salt to taste

Time Required: 20 mins


1) Wash methi leaves and then drain the water. Chop the leaves, don’t chop it too fine.

2) Peel the potatoes and chop them into thin cubes.

3) Heat oil in a pan, add jeera and allow to splutter. Add haldi powder and green chilies.

4) Now add the thin slices of potatoes and cook until tender. Close the pan with its lid or a plate. The potatoes cook by steam.

5)To check whether the potatoes are done, try to cut few pieces by a knife. If you can cut the potato easily, that means it is cooked properly.

6) Now add the Methi leaves, cook for 2 mins. Then sprinkle some sugar and add salt as per taste.

7) Cover for 7-8 minutes and its ready to be served.
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Potato Curry in Curd Gravy



  • 3 medium. potatoes boiled and peeled 
  • 1 cup curd or yogurt whisked
  • 1 tsp. red chili powder 
  • 1 tsp. salt 
  • 1/2 tsp. dhania/Coriander Seeds powder 
  • 1/4 tsp. Haldi/ turmeric powder 
  • 1/4 tsp. garam masala - (Mixture of many Indian spices - Available in Indian store)
  • 2 pinches Hing/ Asafoetida 
  • 1 stalk curry leaves 
  • 1 tbsp. Fresh coriander leaves/Cilantro chopped 
  • 1 1/4 cup water 
  • 1/2 tsp. each ginger, garlic grated 
  • 2 green chilies slit 
  • 1 tsp. each cumin, mustard seeds 
  • 1/4 tsp. wheat flour 
  • 1 tbsp. oil

Time Required:30 minutes.


1) Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep aside. 

2) Mix all the dry masala in 1/4 cup water. 
3) Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, green chili and curry leaves.
4) Add the masala mixture and fry for 2 minutes. 
5) Add whisked curd and fry for 3 minutes or till the curd loses its whiteness. Stir continuously 
6) Add the remaining water and all the potato and flour. Stir well. 
7) Boil and simmer for 10 minutes or till gravy thickens 
8) Garnish with chopped coriander leaves. 

Serve hot with thin wheat chappati and rice.

[Continue reading...]
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