Boiled potato: 2-3 (medium size)
Bread crumbs: 1 cup
Fine chopped onions: ¼ cup
Fine chopped coriander leaves: 2-3 tbsp
Ginger garlic paste: 1 tbsp
Red chilly powder: ¼ tsp
Coriander powder: 1 tsp
Amchur powder or lemon juice: ½ tsp (optional)
Salt to taste
All purpose flour (maida): 2 tbsp
Oil for deep frying
. In a small bowl take all purpose flour and add little water at a time and make smooth slurry (watery mixture) and keep it aside.
. In a small plate take bread crumbs and keep it aside.
. In a mixing bowl grate boiled potato.
. Add onions,coriander leaves,bread crumbs,ginger garlic paste,red chilly powder,coriander powder, amchur powder and salt.
. Mix them nicely and make small size balls out of it.
. Make smooth and crack free balls.
. Now heat the oil at medium heat.
. Once you are ready to fry take potato balls dip them in slurry.
. Take them out and roll them in bread crumbs.
. Now roll each ball between your palms so that bread crumbs sticks properly and don’t come out while frying.
. Fry them till they are golden brown.
. Serve hot potato balls with tomato sause or ketchup.
500 gms potatoes (slightly boiled, peeled and cut into small pieces)
50 gms chili powder
Salt to taste
25 gms garlic, crushed
25 gms methi (fenugreek) seeds, powdered
100 gms oil
5 gms mustard seeds
4-5 red chilies
A pinch of asafoetida
. Pat dry the potato pieces with a cloth or paper towel and place in a clean bowl.
. Add chili powder, salt, crushed garlic, methi seeds powder and mix well.
. Heat oil in a pan; add red chilies, mustard seeds, asafoetida and pour over the potato pieces.
. Finally add lemon juice; mix well and store in an air-tight container.
. After 3 days, mix the mixture well .
. Serve with steam rice or parathas.
Potatoes – 3 medium or 1 ½ cups boiled, peeled and mashed
Green peas – ¾ cup, boiled
Green chilies – 2, finely chopped
Cilantro or coriander leaves – 3 tablespoons, finely chopped
Red chili powder – 1 teaspoon
Chaat masala – 1 ½ teaspoon
Salt – to taste
Lemon juice – 2 teaspoons
Oil – 2 tablespoons, for shallow frying the tikkis
. Boil the 3 medium potatoes in pressure cooker.
. For that take washed potatoes in a pressure cooker, add enough water so potatoes are submerged in the water.
. Cover with the lid, put the weight on. Turn the heat on medium and let it cook for 2-3 whistles.
. The number of whistles may vary depending on the size and type of the potatoes. Also boil the ¾ cup green peas. If you are using fresh peas then cooking time will be more.
. Mash the boiled potatoes, it will be 1 ½ cups. add peas in a bowl.
. Mash both together using potato masher, so everything gets well blended.
. Add finely chopped green chilies, cilantro, red chili powder, chaat masala, and salt.
. Squeeze fresh lemon juice.
. Mix everything together.
. Divide the mixture into 15 equal portions and make ball out of it. Take one ball a time, press lightly, seal the edges if it breaks.
. Make all the patty same way. I got ½ inch thick and 1 ½ inch diameter sized 15 tikkis. You can make as per your desire size.
. Heat the skillet in on medium heat for shallow frying.
. Add few teaspoons of oil. Once oil is medium hot, put the tikkis gently and carefully on the pan.
. Drizzle some oil on tikki as well. Cook till bottom side is brown and crispy.
. Once cooked then flip the tikkis using spatula and let it brown other side as well.
. Serve as a snack or starter.
Potato – 5 nos(chopped in small pieces)
Ginger-1.5″ piece (grated)
Cumin seeds – 1 1/2 tsp
Cumin powder – 2 tsp
Garam masala -2 tsp
Green chilies – 3
Lemon juice – 1 & 1/2 lemons
Cilantro/coriander – handful
Curry leaves – 2-3 strands
How to make potato pulav
. Cook the rice separately and keep it aside.
. Heat oil in a wide vessel and splutter some cumin seeds.
. Saute the onions, green chilies & ginger.
. Add finely chopped cilantro & curry leaves.
. Add chopped potato and cumin powder. Mix it, cover and cook.
. After the potato is well cooked, mix the cooked rice and garam masala.
. Add salt and lemon juice.
. At last add finely chopped cilantro and switch off.
1/4 kg runner beans (string, chop, par boil in water with 1/4 tsp salt and pinch of turmeric for 6-7 mts)
2 potatoes, peeled and cubed
pinch of turmeric pwd
1 tsp red chilli pwd
1 tsp coriander pwd
pinch roasted methi pwd
salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 garlic cloves, crushed
10-12 curry leaves
. Heat oil in a cooking vessel, add mustard seeds and as they jump around, add the cumin and as they crackle, add garlic and fresh curry leaves and saute for few secs.
. Add the cubed potatoes and salt.
. Combine, place lid and simmer for 15 mts or till the potatoes are three-fourth cooked.
. Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine.
. Add the par-boiled runner beans and combine. Sprinkle few tbsps of water and place lid.
. Simmer for about 12-14 mts or till the beans and potatoes are fork tender.
. Adjust salt and stir fry without lid on high flame for a mt and combine well.
. Turn off heat and serve with steam rice .
Potatoes 3 large, washed, par boiled (partially cooked), peeled and cubed
Onion – 1, finely chopped
Tomatoes – 2 (quartered)
Fresh curry leaves – 1 sprig
Ginger-garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Garam Masala powder – large pinch
Salt to taste
Coriander leaves for garnish
Cooking oil – 1 tbsp
Make a paste by adding little water:
Coconut – 3 tbsps (grated and fresh)
Poppy seeds – 1/2 tsp (khus-khus/gasagasalu)
Fennel seeds – 3/4 tsp
Cashew nuts – 5-6
Green chilies – 2
How to make Potato Korma
. Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 mts or till the onions turn transparent.
. Add ginger garlic paste and saute for 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
. Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 5 mts.
. Reduce heat, add the ground paste and garam masala powder and combine.
. Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 mts.
. Remove lid and simmer till you get the desired gravy consistency.
. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.
Potatoes – 2, large size, wash, peel, cube and place in salted water for at least 20 to 30 mins
Turmeric powder – 1/2 tsp
Red chili powder – 1 1/2 tsps (adjust)
Coriander powder – 1 1/4 tsps
Besan – 1 tsp (chickpea flour/senagapindi)
Salt to taste
Cooking oil – 1 1/2 – 1 3/4 tbsps
Mustard seeds – 1/2 tsp
Asafoetida – 1/2 tsp
Curry leaves – 1 sprig (optional)
. Heat oil in a cooking vessel. Once the oil turns hot, add the mustard seeds and allow to splutter.
. Add asafoetida and curry leaves and mix. Immediately add the cubed potatoes. Saute on high heat for 2 to 3 mins.
. Reduce to medium heat and cook for 4 to 5 mins, mixing the contents once.
. Reduce heat to low, place lid and cook till the potatoes turn soft, approx 16-18 mins.
. You can mix the contents once during this cooking process.
. Add the turmeric powder, chilli powder, coriander powder, chickpea flour or besan, and salt and mix.
. Stir fry without lid on high flame for 3 to 4 mins and toss the potatoes well till turn they attain a golden crisp exterior.
. Turn off heat and serve with rice, dal or rasam and papad.
Potato / Aloo 2 nos (medium size)
Cauliflower / Gobi 1 cup
Oil 1 tsp
Onion 1 no
Ginger Garlic Paste 1 tsp
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1/4 tsp
Garam Masala 1/4 tsp
Green Chili 3 nos
Coriander Leaves 3 tbsp
. Peel the skin and chop the Potatoes.
. Separate the cauliflower florets in to small.
. Chop the onion, slit open green chili.
. Soak the cauliflower in hot water with salt for about 3-5 min. filter the water and dry using kitchen towel.
. Fry cauliflower in oil until they are 70% cooked.
. In a wok heat oil, when hot, add onion and saute well till it turns golden brown.
. Add the curry leaves, green chili and ginger garlic paste. Fry till the raw smell disappears.
. Reduce the falme and add red chili powder, cumin powder, garam masala powder and the potatoes.
. Cook for 5 min in low medium flame until the potatoes are well cooked.
. Add the fried cauliflower, salt and coriander leaves.
. Mix well and cook for 3 min.
. Serve with steam rice or Chapathi .
Onion – 1 medium (1 cup), roughly chopped
Tomato – 2 medium (1 ½ cups), roughly chopped
Ginger – ½ inch piece
Garlic – 1 clove
Green chilies – 2 small
Cauliflower – 2 cups, separated into small florets
Potato – 1 cup, cubed (should be same size of cauliflower florets)
Green Peas – ½ cup
Oil – 1 tablespoon
Cumin seeds – 1 teaspoon
Bay leaf – 1
Cinnamon stick – ½ inch piece
Red chili powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Salt – to taste
Garam masala – ½ teaspoon
Aamchur powder (Dried mango powder) – ¼ teaspoon
Kasoori methi (Dried fenugreek leaves) – 1 teaspoon
Water – 1 ½ cups, adjust as per your liking gravy consistency
Cilantro – few springs, chopped for garnishing
. First make paste. Prepare ingredients (onion, tomato, ginger, garlic, green chilies) for paste.
. Make smooth paste using grinder.
. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
. Then add bay leaf and cinnamon stick. Sauté for 30 seconds and you will get nice aroma from spices.
. Add onion-tomato paste and mix.
. Cook till all the water evaporates and oil starts to leave from the sides. Meanwhile prepare gobi, aloo and matar for this curry.
. Then add turmeric powder, red chili powder, cumin powder, coriander powder and salt.
. Mix well and sauté for a minute.
. Then add 1 ½ cups of water and mix.
. Add cauliflower florets, potatoes and peas.
. Mix well. Cover the pan.
. Cook till potatoes and cauliflower get cooked. It should not be mushy. It should be just cooked through and still holding their shape. keep stirring in between and add more water if needed.
. Then add garam masala, aamchur powder and kasoori methi.
. Mix well and cook for 1-2 minute. Or cook till you get desire gravy consistency.
. Switch off the stove and finally garnish it with chopped cilantro.
300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying
. Wash potatoes and peel and cut them into 1 inch pieces.
. Fry the potatoes to a deep golden brown and keep aside.
. Grind cashewnuts, ginger and garlic to a paste in a grinder.
. Keep this paste aside.
. Heat some of the oil in a heavy bottomed pan.
. Add black cumin and bay leaf.
. Wait for 30 seconds till cumin seeds stop spluttering.
. Add onions and cook on low flame till onions turn soft but do not let them turn brown.
. Add turmeric and garam masala. Stir to mix well.
. Add the paste prepared earlier. Cook for 1 minute.
. Add yogurt and stir fry till water evaporates.
. Cook till it dries.
. Add milk and about 1/2 cup of water to the gravy.
. Boil and simmer for 2 -3 minutes.
. Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
. Cook on low flame till the gravy thickens and coats all the potatoes.
. Serve hot with nan or paranthas.