FOOD FROM INDIA WITH POTATOES - RECIPES

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INDIAN FOOD WITH POTATOES INCLUDED : RECIPES
Indian recipe section for lots of tasty recipes which include potatoes, find a whole new world of great food to savour.
 
Indian Potatoes and Cauliflower: Aloo Ghobi

6 tablespoons vegetable oil
1 1/2 pounds white potatoes, par-boiled and cooled
1 medium head culiflower, cut into florets
1 medium onion, minced
1 2-inch piece ginger, grated
1 cup canned chopped tomatoes, undrained
1 1/2 teaspoons coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
cilantro, chopped

*Select firm white potatoes or Yukon Gold for this dish. Do not use Idaho potatoes, which will become mushy.

Method

1. Cool and cut the par-boiled potatoes in half and then quarter them.

2. Heat the oil in a medium, heavy-bottomed skillet until just below smoking.

3. Add the potatoes and lightly brown them. Remove and set aside.

4. Add the cauliflower florets to the skillet and cooked until slightly softened and lightly browed. Control the heat as needed so that the cauliflower does not brown too quickly.

5. Add the onion and cook for 3 to 4 minutes.

6. Add the ginger and cook for one minute.

7. Stir in the tomatoes, mix well, and cook for 5 minutes.

8. Add the coriander, cumin, turmeric, chili, salt, and pepper and stir well.

9. Turn the heat down, cover with a tight-fitting lid, and cook for 8–10 minutes or until the potatoes and cauliflower are tender but not mushy. Remove from the heat and place in a serving dish.

10. Chop the cilantro and sprinkle it on top.

 
 
 
Palak Paneer Kofta

500 g (1.1 lb) Cottage cheese (paneer), mashed
250 g (9 oz) Potatoes, boiled, mashed
3 1/2 tbsp (35 g) 1 1/4 oz Cornflour
Salt to taste
1/2 tsp (1 g) White pepper (safed mirch) powder

Vegetable oil for frying

for the gravy:
1 kg (2.2 lb) Spinach (palak)
3 1/2 tbsp (1 1/4 oz) Vegetable oil
1 tsp (3 g) Garlic (lasan), chopped
1/2 cup (100 ml) 3 1/2 fl oz Tomato puree
1/2 tsp (1 g) Red chili powder
1/2 tsp (1 g) Turmeric (haldi) powder
1/2 tsp (3/4 g) Coriander (dhaniya) powder
Salt to taste
2 cups (500 ml) 16 fl oz Water
1/2 tsp (1 g) Garam masala

Preparation

1. For the koftas, mix together all the ingredients. Divide this mixture into 16 even-sized balls.

2. Heat the oil in a wok (kadhai); deep-fry the koftas, a few at a time, until golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.

3. For the gravy, boil the spinach and when cool, blend to a puree.

4. Heat the oil in a wok; add the garlic and spinach puree; cook for about 2 – 3 minutes. Stir in the tomato puree and mix well.

5. Add the red chili powder, turmeric powder, coriander powder, and salt. Cook for 4 – 5 minutes. Pour in the water and bring the mixture to the boil. Stir in the koftas, reduce heat and let the mixture simmer for 5-7 minutes. Stir in the garam masala and cook till the curry has reduced to half. Remove from heat. 6. Carefully remove the koftas with a spoon and place them on a serving dish. Pour the curry on top and serve hot with any Indian bread.