Spicy Indian Potatoes With Cilantro Dhaniya Wale Aloo Food

SPICY INDIAN POTATOES WITH CILANTRO - DHANIYA WALE ALOO

Steps:

• In a large pot or pressure cooker, add washed potatoes + water.
• Close the lid and boil the potatoes or cook in pressure cook till the potatoes are cooked thoroughly (follow the steps you use to boil any potatoes).
• Once the potatoes are cooked, transfer them to a strainer and wash with cold water to bring to normal temperature (this helps stop further cooking or softening the potatoes).
• Heat 3 tsp oil in a large non-stick pan.
• Now add cumin seeds and saute for 30 seconds.
• Add onion, ginger+garlic paste and saute for 2 minutes over low flames.
• Now add the remaining spices and saute everything evenly.
• Cook this mixture for 1 minute over low heat.
• Now add the boiled potatoes, chopped cilantro and lightly coat each of them with this mix.
• Add the remaining 1 tbsp oil and saute everything.
• Cover this with a lid and let this cook for 3-4 minutes over low heat.
• Finally, remove the lid and saute everything lightly.
• Scrape any mix or potatoes stuck to bottom of the pan or sides.
• Add 2 Tbsp water and saute cook for 1 minute.
• Turn off the heat and transfer the 'Spicy Indian Potatoes with Cilantro' to a serving dish.
• Sprinkle some fresh cilantro on top and enjoy with flatbreads/roti or rice.

SPICY INDIAN POTATOES

Steps:

• 1) Peel and cut potatoes into small cubes.
• 2) Heat oil in pan.
• 3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
• 4) Add potatoes, turmeric powder, salt and green chilis. Mix well.
• 5) Lower heat to simmer and cover pan for about 18-20 minutes or until the potatoes are fork tender. You may want to add a splash of water at this step if it's too dry for the potatoes to get cooked well.
• 6) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
• 7) Remove from heat and stir in chopped cilantro and lemon juice.

SPICY POTATOES (RASADAR ALOO)

Steps:

• Wash the potatoes and dry them, lightly peel the skins if necessary.
• Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
• Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).
• Add the potatoes and fry for 2-3 minutes, again stirring constantly.
• Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.
• Remove from heat and serve garnished with the coriander leaves.

INDIAN POTATO CAKES (ALOO TIKKI) WITH CILANTRO CHUTNEY YOGURT

Steps:

• Heat oil in frying pan to medium heat.
• Mix Simply Potatoes mashed potatoes, red bell peppers, green onions, egg, flour, cumin, coriander, turmeric powder. Allow to stand for 10 minutes.
• In the meantime, blend the cilantro, jalapeno, pistachios, lime juice and yogurt into a smooth consistency.
• Add salt to taste.
• When oil is ready, use two tablespoons to make patties, smoothing one over the other, like making a cannelle. Drop into hot oil.
• Fry each side until golden brown. If doing in batches, you can keep warm in a 200 degree oven.
• Plate them with sauce and enjoy!