Tag Archives: potato

Potato Peas Curry

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Potato 3 big
Peas 1/2 cup (frozen or fresh)
Tomato 2 to 3 roughly chopped
Onion 2 to 3 roughly chopped
Green chillies 4 to 5 finely chopped
Cumin seeds 1 spn
Corriander powder 1 spn
Dry Kasuri methi leaves 1 spn
Kashmiri chilli powder 1/4 spn optional
Oil 3 to 4 spn
Salt as required
Corriander leaves for garnishing

Peel the potato skin ..
Cut into dices and put it in water ..
Keep aside..
Heat a pan..
Add oil
Add Cumin seeds..
Once it start splattering keep the flame low..
Add onion saute for 30 seconds..
Add peas fry for 1 minutes..
Add green chillies too..
Add potatoes mix once..
Add tomatoes ,Corriander powder ,and kashmiri chilli powder ..
Add salt too..
Add water until it covers the curry..
Approximately 1 to 2 cups..
Cover and cook for 20 to 25 minutes in medium low flame..
Meanwhile dry fry the kasuri methi leaves..
Keep aside..
Once potatoes cooked well add the kasuri methi leaves..
Mix well.. cook for few minutes until the gravy reach its consistency..
Garnish with corriander leaves..
Serve hot..
Good combo with rice, chapathi, poori etc..

Sweet Potato Cutlet

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Sweet potato 2
Onion 1 finely chopped
Ginger finely chopped 1 spn
Green chillies 2
Chilli powder 1/2 spn
Corriander leaves few finely chopped
Rice flour 2 spn
Salt as required
Hing 1/4 spn
Oil for shallow frying

Boil Sweet potatoes in pressure cooker for 2 whistle..
Peel off skin..
Mash well..
In a mixing bowl add mashed sweet potatoes ..
Add all other ingredients except oil..
Mix well into a tight dough..
Make small balls and flatten by pressing gently..
Shallow fry in medium flame until both sides turn golden brown..
I did it in air fryer using 2 to 3 spn of oil..
Serve hot with ketchup..

Potato Bonda

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Potato 2
Onion 1 finely chopped
Ginger 1 small piece
Fennel seeds 1/2 spn
Curry leaves few finely chopped
Corriander leaves few finely chopped
Green chillies 2 finely chopped
Turmeric 1/4 spn
Salt as required
Oil for deep frying
Besan flour 1 cup
Rice flour 2 spn
Chili powder 1 spn
Ajwan seeds or cumin seeds 1/2 spn
Hing 1/4 spm
Baking soda a pinch optional

Boil potatoes and peel of the skin..
Mash it and keep aside..
Heat 2 spn oil in a pan..
Add Fennel seeds and finely chopped ginger..
Add curry leaves and green chillies saute well..
Add onions..
Add salt..
Fry until translucent..
Add little turmeric ..
Fry again for a minute..
Add mashed potatoes and Corriander leaves..
Mix well..
Let it cool..
Meanwhile make batter for bonda..
In a mixing bowl add besan flour,rice flour,chilli powder, ajwan seeds, hing,baking soda a pinch,salt as required..
Add water little by little make it as thick consistency batter..

Now make small balls with potato masala..
Heat oil for deep frying..
Dip the potato balls in the besan batter..
Put it in hot oil..
Repeat the process..
Fry until all sides changes golden brown..
Serve hot with chutney or ketchup..

Potato Meal Maker Biriyani

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Basmati rice 2 cups
Meal maker 1 cup
Potato 2 big diced
Onion 2 big thinly sliced
Tomato 2 thinly sliced
Green chili 3
Ginger garlic paste 3 spn
Mint leaves 1/4 cup finely chopped
Corriander leaves 1/4 cup finely chopped
Curd 3 to 4 spn
Chilli powder 2 spn
Biriyani powder 1 spn
Cinnamon 1 piece
Cloves 2
Bay leaves 1
Cardamom 2
Oil 4 to 5 spn
Salt as required

Wash and soak basmati rice and keep aside..
Wash and soak meal maker in hot water..
Heat a heavy bottom or no stick pan..
Add oil , onion, cinnamon, cloves, cardamom, bay leaves..
Fry until onion turns into golden brown…
Add corriander leaves first..
Fry for a minute..
Add mint leaves fry again for 1 minute..
Add chili powder now..
Add biriyani powder..
Saute well..
Add ginger garlic paste..
Fry for 2 minutes ..
Add curd now.. saute again..
Add tomatoes now fry for 2 minutes..
Add salt..
Add meal maker and potato..
Add 1.5 cup water cover and cook for 5 minutes high flame ..
Now add rice..
Mix gently ..
Cover well.. keep the heat high..
After 2 minutes make it medium low heat..
Cover it.. keep a weight on top..
Cook for 15 to 18 minutes…
Once it’s done mix gently..
Serve hot with raitha or any gravy…

Pav bhaji…

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Potato 2 big
Any veggies
Onion 1
Tomato 2
Ginger garlic paste 1 spn
Chilli powder 1 spn
Pav bhaji masala 1 spn
Butter
Salt
Bread

Peel the skin of potato and cut into cubes
Pressure cook potato along with all veggies with required water
Mash well
Heat a pan
Add butter
Add onion fry well
Add ginger garlic paste fry until raw smell leaves
Add chilli powder, pav masala powder
And salt
Add tomatoes
Fry until it becomes mushy
Add mashed veggies fry for five mins in medium flame
Now bhaji ready

Roast bread with ghee
Serve with corriander leaves ,onion and lemon…

Yummy pav bhaji ready😋😋😋

Veg Cutlet

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Potato 2
Carrot beans peas cauliflower
Any veggies of ur choice 1 cup
Ginger paste1 spn
Chopped corriander leaves few
Chilli powder 1 spn
Salt
Besan flour 3 spn
Bread gram 1 cup

Oil for shallow fry

Pressure cook all veggies
Mash well
Add salt, corriander leaves, ginger paste, chilli powder, salt, and bread gram mix well
Make it as dough
Leave some bread gram for coating

Now take small amount of dough make a shape u desire
Dip in besan ( mix besan with water)
Now coat with bread gram
Shallow fry until it turns golden brown on both sides..
Serve with chutney or ketchup 😋😋😋

If the dough is watery add poha( aval) powder…

Veggie kurma easy version

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Mixed veggies ( carrot, beans, cauliflower, potato, or veggies of own choice) 2 cups
Onion 2
Tomato 1
Ginger garlic paste 1 spn
Whole spices ( bay leaves 1,cinnamon 1 inch, cloves 3, cardamom 1, fennel seeds 1 spn)
Green chilies 2
Chilli powder 2 spn
Corriander powder 1 spn
Garam masala 1 spn
Cashew 10 to 12
Poppy seeds 2 spn
Turmeric 1/2 spn
Salt as required

Heat a pressure cooker
Add a spn of oil
Add the whole spices
When it spluttering add green chilies followed by ginger garlic paste
Add onion fry till golden brown
Add tomatoes fry until it mushy
Add turmeric and spice powders
Add all veggies
Fry for a while
Grind cashew and poppy seeds with some water
Add this paste into gravy
Check the salt
Add water depends the consistency of the gravy
Close the cooker and cook ..
One whistle is enough
Garnish with corriander leaves

Gd combo for roti, paratha and pulav dishes
😋😋😋

Masala Potato

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Potato 1/2 kg
Onion 1
Fennel seeds powder 2 spn
Sambar powder or chilli powder 2 spn
Turmeric 1/4 spn
Salt
Hing 1 pinch
Mustard seeds 1/4 spn
Curry leaves few

Boil potatoes and remove skin
Cut into cubes
Keep aside..

Heat a pan
Add oil
Followed by mustard seeds and curry leaves
Add onions fry well
Add fennel powder and sambar powder turmeric powder
Fry for a while
Add salt too
Once raw smell leaves add cubed potatoes
Fry in low flame until it becomes crispy and golden brown color

Serve as side dish for sambar or anything
Yum yum 😊😊😊