Indian Potatoes Food

ALOO MASALA (SPICY POTATOES) + VIDEO

Steps:

• In a Dutch oven or large pot over high heat, cook potatoes in boiling water until just tender, 15 minutes, drain and set aside.
• In same pot, heat oil over medium high heat. Cook mustard and cumin seeds until they pop, 1 minute. Add the asafoetida, fenugreek seeds and curry leaves and cook 1 minute. Next add the onion, garlic, ginger and chiles, cooking 3 minutes.
• Add the potatoes, coriander, turmeric and salt. Reduce heat to low, toss to coat potatoes and cook, covered for 5 minutes.
• Uncover and stir, mashing lightly with back of spoon. If there is still liquid, cook uncovered until slightly dry, another 1-2 minutes.

INDIAN POTATOES

Steps:

• HEAT OVEN to 425F/218C. Line a pan with parchment or foil. If using foil, spray with oil.
• BOIL POTATOES: Place potatoes in medium pot. Add enough cold water to just cover potatoes. Add a couple of teaspoons salt. Bring to boil. Lower heat to medium and simmer, partially covered for 6-10 minutes (depending on size of potatoes) until tender but not mushy). Drain potatoes, place back on stove and shake over heat to dry them out and 'rough them up' for 1 minute.
• MAKE SEASONING MIXTURE: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.
• ROAST POTATOES: Spread seasoned potatoes onto lined pan in a single layer. Drizzle on a little extra olive oil if you like. Roast for 20-25 minutes, turning half way through.
• GARNISH AND SERVE: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to large bowl or serving dish and serve immediately. These potatoes are great at room temperature too!

INDIAN POTATOES

Steps:

• Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute. Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more. Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.

ALOO PHUJIA

Steps:

• Lightly brown onion in oil in a medium size skillet.
• Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
• Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

BOMBAY POTATOES

Steps:

• Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
• Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
• Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

INDIAN POTATOES

Steps:

• Cut potatoes crosswise into 1/4 inch slices. Melt butter in a wide nonstick frying pan or wok over medium high heat. Add potatoes, bell pepper, onion, cumin, coriander, hot chile oil and 3 tablespoons water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes); do not scorch. Add water, 1 tablespoon at a time, if pan appears dry.
• Remove pan from heat. Sprinkle potato mixture with chopped cilantro and mix gently. Spoon into a serving bowl, top with sour cream, and garnish with cilantro sprigs. Add salt to taste.