Indian Ginger Potatoes Recipes

ALOO CURRY (INDIAN POTATO CURRY RECIPE)

Steps:

• Boil the potatoes in an instant pot or stovetop pressure cooker until soft.
• Peel and quarter the potatoes. Take each quarter in your hand and press until it breaks into uneven chunks.
• Heat oil in a wok or karahi and add the mustard, cumin and nigella seeds.
• When the seeds splutter (30 seconds), add the powdered spices and ginger and garlic pastes. Saute for a minute. Add a few tablespoons of water if required.
• Add the potatoes and mix well.
• Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10 minutes. Aloo curry is ready to be served with pooris.

ALOO GOBI

Steps:

• Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
• In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
• Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
• Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

ALOO MASALA (SPICED POTATOES)

Steps:

• Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
• In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
• Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.

INDIAN-ISH BAKED POTATOES

Steps:

• Heat the oven to 425 degrees. Place the potatoes on a baking sheet and bake for 45 minutes, or until they are easily pierced with a fork. Let the potatoes cool until they can be handled.
• Without cutting all the way through to the bottom, slice each potato lengthwise and crosswise into four sections. Use your hands to push down and pull apart the four sections like a blooming flower. Sprinkle a pinch of salt on top of each potato, followed by a dollop of sour cream.
• Evenly divide the ginger, onion, green chiles, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.

ALOO GOBI (PUNJABI-STYLE CAULIFLOWER AND POTATOES WITH GINGER)

Steps:

• Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

NEW POTATOES WITH GINGER AND MINT

Steps:

• Heat 1/4 cup oil in a large saute pan over medium-high heat. Add potatoes and 2 tablespoons ginger. Cook until potatoes are browned, 7 to 10 minutes. Season with salt and pepper.
• Remove from heat, and carefully add water (it will spatter). Stir in 1/4 teaspoon salt, the cayenne, cumin, and turmeric. Return to medium-high heat, and cook until potatoes are tender and water has evaporated. (If not yet tender, add more water, 1/4 cup at a time, and continue to cook.)
• Stir in remaining oil and ginger, along with the mint, lime zest, salt, and pepper. Cook until mixture thickens and coats potatoes, 2 to 3 minutes. Stir in lime juice.

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.