Achari Aloo / Spicy Pickled Baby Potatoes

Baby Potatoes blended with some exotic indian spices like saunf,kalonji,cummin and with amchur gives this side dish a very exciting pickled flavor. The recipe that will surprise your guests. It would be the perfect accompaniment for curd rice and rotis
 

Ingredients

• 20-25 baby potatoes
• 1 onion small size
• 1 tsp garlic ginger paste
• 1 small finely chopped tomatoes
• 1/2 tsp saunf/fennel seeds
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek/methi
• 1/2 tsp nigella seeds/kalonji
• 1/2 tsp jeera/cummin seeds
• pinch of turmeric
• pinch of hing/asafoetida
• 1/4 tsp amchur powder
• 1/4 tsp red chilli powder
• salt to taste

Procedure
Boil pototoes and remove the skin and keep aside
Make a coarse powder of saunf,mustard seeds and fenugreek seeds and keep aside
Heat oil in a pan, add kalonji and cummin seeds and once it splutter add onion and once it becomes translucent add ginger garlic paste and fry for one min.Then add tomatoes and fry till they become soft, now add the boiled potatoes and stir until is completely coated and fry in medium to flame till pototoes look crispy with a golfer brown texture.
Now add the prepared powder (saunf, fenugreek and mustard which we prepared earlier). Along with this add red chilli powder, amchur powder and salt and stir nicely till it completely blends for 30 seonds
Serve hot with rotis or rice
Note: Vinegar can also be added to give it a more tangy pickled flavor
 

The Authentic Panchapuran Aloo Mooli Curry

This authentic dish is prepared in the northeast part of India. It is traditionally cooked with 5 spices, panchpuran simply means "five spices" in Bengali. In Bengali cuisine mustard oil is extensively used, the aroma of mustard oil complements the other flavors of this gravy really well .

Ingredients

• 2 cups diced radish(approx 5 to 6 medium size)
• 1 cup diced potatoes(approx 2 medium size potatos)
• 3/4 cup chopped onion
• 3/4 cup chopped tomato
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp saunf
• 1/2 tsp black jeera
• 1/4 tsp fenugreek seeds
• 1 tbsp coriander powder
• 1/8 tsp sugar
• 1/4 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp garlic ginger paste
• 1/2 tsp garam masala
• 3 tbsp mustard oil (see the note)
• 1/2 tsp himalayan salt or salt to taste.

Cooking Procedure
Wash the radish and poatoes and peel them ,cut them into dices.

In the pressure cooker heat another tbsp oil , add cumin seeds,mustard seeds,fenugreek seeds,saunf and black jeera (panchapuran) , when these seeds splutter, add onion garlic ginger paste,turmeric powder and stir till light golden brown. Add tomatoes and cook till soft.

Add all remaining powders,sugar,salt and stir until oil begins to saturate out of gravy.Then add the radish chunks and potatoes and stir and blend the mixture with the veggies and fry for 5 mins.

Add one cup of water mix nicely and cover the lid ,pressure cook for three whistles.Once it cools open lid and switch on the flame again and bring it to a boil.Mash some potato chunks in the curry to make the gravy little thicker.Check the consistency if needed add a little water.

Serve hot with rice or rotis.

Note:
1.Normally panchapuran and potao combination is awesome and when it is cooked in mustard oil it become awesome but prefer ot add some veggie with potato.

2.To cook food with mustard oil,first heat oil until the mustard oil begins to smoke otherwise the mustard oil would smell and spoils the dish.

3.Cooking with mustard oil is purely optional, but I prefer to cook my gravies with mustard oil for the authentic flavor and healthy benefits.

4You can shallow fry radish and potatos lightly before adding it to gravy but i prefer the above method when i am really in jiffy.

5.You can replace the radish with cauliflower and it will also taste awesome.

Spiced and Flavorful Roasted Baby Potato

This simple and delicious recipe was shared by my SIL. It is a perfect appetizer. There is a interesting ingredient added to this dish that brings out a lot flavor, aroma and freshness ... fennel seeds or commonly known as saunf is the secret ingredient.

I am sure you would enjoy trying out this recipe

Ingredients

• 1/2 kg baby potatos
• 1/4tsp cumin seeds(jeera)
• 1/4 tsp fennel seeds(saunf)
• 1 tbsp coriander powder
• 1/2 tsp chilli powder
• 1/4 tsp dry mango powder(amchur powder)
• salt to taste
• 2 tbsp oil

Procedure:
Boil the potatoes ,remove the skin and keep aside.Mix all the dry spice powders in a bowl and keep aside

Heat oil in a nonstick pan ,add cumin seeds,fennel seeds and once cumin splutters ,add the boiled potatoes and saute in high flame till it turn golden brown,then add all the dry ingredients,stir nicely until all the spices coat the baby potatoes and immediately switch off the flame

Serve immediately

Note:
1. It can also be served with rice and roti as a quick side.
2. In place of baby potatoes you can use normal potatoes, boiled and cut into big chunks.  
3. Make sure you dont fry the potatoes after adding the spices.

Tongue Tingling Coriander Baby Potato Curry

 

This flavorful tongue tingling baby potato curry prepared with fresh cilantro/coriander with a blend of indian spices makes it a perfect accompaniment for rice and rotis.

Ingredients

• 1/2 kg baby potatoes
• 1 cup tightly packed coriander/cilantro
• 2 green chillies
• 2 red chillies
• 1/4 tsp cummin seeds
• 1/4 tsp mustard seeds (optional)
• 1/4 tsp urad dal/black gram without skin (optional)
• 1/8 tsp turmeric
• a pinch of hing / asafoetida
• 1 tsp lime juice
• 1 tbsp oil
• salt to taste

Cooking Procedure
 
Boil the potatoes ,peel the skin and keep aside. Make a fine paste of cilantro n green chillies with an addition of 1 tbsp water and keep aside

Heat oil in a pan ,add urad dal,cummin seeds,mustard seeds and stir nicely .Once mustard seeds splutters add hing ,red chillies and fry for a 30 sec then add boiled potatos,turmeric and fry till it become golden brown ,at this point add cilantro paste,salt and mix properly

 

Cover the pan and reduce the flame to low , stir occasionally ,fry for 5 min and let the cilantro paste  properly coat the potatoes .  Add 1 tsp of lime juice , stir well and switch off the flame.Serve with hot rice or rotis .

Note:
In place of baby potatoes one can use normal potatoes too.Boil the potatoes ,peel them and cut them into long cubes and use.

If you are in a rush ,then simply peel and cut them into chunks ,fry them and once potato soft add the paste and cook.

You can add few garlic pods while making cilantro paste ,if you love garlic flavor in your food.

In place of coriander u can use methi/fenugreek leaves too,it will also taste awesome.
 

Oriya Style Aloo Potala Rasa / Aloo Parwal Gravy

I am always excited to pick parwal from the star bazaar in chennai.This authentic dish is prepared in the northeast part of India. It is traditionally cooked with mustard oil, the aroma of mustard oil complements the other flavors of this gravy really well . So here is the authentic oriya style recipe that will make your family and guests asking for more ...

Ingredients

• 12 to 15 parwal
• 1 1/2 cup diced potatoes
• 3/4 cup chopped onion
• 3/4 cup chopped tomato
• 1/4 tsp cumin seeds
• 1 tbsp coriander powder
• 1/2 tsp cummin powder
• 1/8 tsp sugar
• 1/4 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp garlic ginger paste
• 1/2 tsp garam masala
• 3 tbsp mustard oil (see the note)
• 1/2 tsp himalayan salt or salt to taste.

Cooking Procedure
Wash the parwal and scrape them lightly with knife ,cut the ends and cut them half horizontally.

Heat 1 tbsp oil in a pan and shallow fry the parwal on medium flame till they become little soft and golden brown. Keep aside.

Then heat another 1 tbsp oil in the pan and shallow fry the diced potatos till they become little soft and golden brown and keep aside

In the pressure cooker heat another tbsp oil , add cumin seeds when it splutter, add onion garlic ginger paste,turmeric powder and stir till light golden brown. Add tomatoes and cook till soft.

Add all remaining powders,sugar,salt and stir until oil begins to saturate out of gravy.Then add the shallow fried parwal and potatoes and stir and blend the mixture with the veggies.

Add one cup of water mix nicely and cover the lid ,pressure cook for three whistles.Once it cools open lid and switch on the flame again and bring it to a boil.Mash some potato chunks in the curry to make the gravy little thicker.Check the consistency if needed add a little water.

Serve hot with rice or rotis.

Note:
1.To cook food with mustard oil,first heat oil until the mustard oil begins to smoke otherwise the mustard oil would smell and spoils the dish.

2.Dont peel the skin of parwal completely otherwise it will become mushy.

3.Cooking with mustard oil is purely optional, but I prefer to cook my gravies with mustard oil for the authentic flavor and healthy benefits.

4.Parwal is normally is deep fried before using in the curry however I preferred to shallow fry.

Creamy Aloo Palak Gravy

Potato and spinach simmered in milk with some traditional indian spices which make this gravy have a heavenly flavor .If you have some guests at home and want to make something easy,delightful and healthy this would be the ideal choice. It is the perfect accompaniment for roti and rice. So here is the recipe

Ingredients

• 1 cup diced potato
• 1/4 cup chopped onion
• 1 bunch palak/spinach
• 1/2 tsp urad dal /
• 1/4 tsp cummin seeds
• 1 cup milk
• 1-2 green chillies
• 1 tbsp oil
• 1/2 tsp besan / chickpea flour
• salt to taste

Procedure

Mix the besan with the milk and keep aside .

Heat oil in a pan, add cummin seeds, urad dal, green chilli and fry. Add the onions and fry till translucent then add the potato and salt fry till it become tender.

Now add chopped palak stir, then add the milk mixture and mix nicely. And let it cook till palak is done.Serve immediately with roti or rice.

Note: Adding besan to milk will avoid the milk to curdle.

Flavorful Potato Fries

This a simple potato fry with the flavor of garlic and kasuri methi. Kasuri Methi is a great taste enhancer. It adds flavour and texture to any dish and its pleasant odor which makes it so popular.Kasturi Methi is the dried leaves of the fenugreek plant.This simple dish with kasuri methi will amaze your taste buds.So enjoy

Ingredients

• 2 big size potatos.
• 1/2 tsp cumin seeds
• 1 tbsp finely chopped garlic
• 2 tbsp kasuri methi(dry fenugreek leaves)
• 3 finely chopped green chillies
• salt to taste
• 1 tbsp oil

Peel the potatos ,cut then into 1 inch chunks like french frys In a non stick pan heat oil,add cumin seeds once it starts splutters add potato n garlic,stir nicely and cook it into a medium flame.Once the potato is cooked turn the flame to high to make it crispy. Crumble the kasuri methi in between you palms by rubbing your palms together and then sprinkle over the potato.Fry for a minute, then add green chillies and salt, mixly nice and switch off the flame. Serve hot

Serving Tips
Tip 1. Roll the fries in a paratha with some addition of some sauce and some finely chopped veggies like onion, cabbage, carrot. It will be very filling and trust me your kids would love it.
Tip 2. Serve with rice with a dash of ghee 
Tip 3. Serve it as a evening snack with some sauce and a cup of tea