72 baby potatoes recipes

baby potatoes recipes | 130 indian baby potatoes recipes

baby potatoes recipes.  indian baby potatoes recipes collection. Baby potatoes are well, babies! They are potatoes that are removed from the soil before they are mature, and like babies are sweet-natured, baby potatoes are sweeter than the full-grown potatoes too. That sounds like an awful analogy but it does serve the purpose of explaining what baby potatoes are.

Small and pretty, the baby potatoes have a white inside covered by a light brown peel that is very thin. They can be had peeled or unpeeled. While the peeled ones are more on the sweetish side, the unpeeled one has a nice nutty tinge to it. The slightly sweetish taste of baby potatoes combines beautifully with most herbs and seasonings making it a very popular ingredient, especially for curries and starters.

Baby potatoes are available commonly all over the world, and can be used in both Indian and continental dishes. You can make much more than just curries and starters with it, as you are just about to discover.
 

5 Things to know about baby potatoes

1. Baby potatoes taste similar to regular potatoes but they have a tender, mildly sweeter taste.

2. In fact, if you cannot find baby potatoes, you can use regular potatoes cut into cubes.

3. Nevertheless, baby potatoes do look cute and dainty and are a pleasant addition to any recipe.

4. It is very important to wash your baby potatoes well and remove any green patches before cooking.

5. You must cook the baby potatoes in salted water or they will have a bland taste.
 

9 Popular dishes made with baby potatoes

1. Starters
2. Khichdi
3. Biryani
4. Pulaos
5. Baked dishes
6. Subzi
7. Chaats
8. Salads
9. Tikka


How do you select and cook your baby potatoes?

Make sure your baby potatoes are firm and free of dirt, grime or any blemishes. Check that the skin is smooth and doesn't have mild green patches. The green patches indicate the presence of solanine – a toxic pigment that should be removed before cooking. Try to pick baby potatoes of the same size so that they will cook uniformly.
 

Cooking your baby potatoes:

• Wash the baby potatoes well.
• Boil them in enough salted water in a pressure cooker for at least 3 whistles.
• You can also boil them in a regular open vessel on the gas stove but it will take a long time.
 

Go ahead and enjoy baby potatoes

The baby potatoes can be used whole or halved, peeled or unpeeled. You can simply peel the potatoes, season them with a little salt and pepper and enjoy right away, or you can use the baby potatoes in other dishes.
 

Top 10 Indian Baby Potato Recipes

Wondering where to start? The Dum Aloo is unarguably one of the most popular recipes using baby potatoes! It is made in different ways in different regions. You can try the restaurant style Dum Aloo, or the way it is made in Kashmir or Banaras. You will see distinct differences in the flavor and texture of these dishes.

1. Dum Aloo
2. Aloo Chaat
3. Dum Aloo Banarasi
4. Kashmiri Dum Aloo

Looking so attractive and being so tasty, baby potatoes are perfect to make chaats with. Its mild taste is also a good playing ground for the chatpata flavors of the chutneys and spice powders!

5. Aloo Tuk
6. Mini Chatpata Aloo
 

It fits into khichdis, curries, and more…

7. Khichdi, Bengali Style
8. Tandoori Aloo
9. Lahori Aloo
10. Aloo Paneer Mutter Chaat

Thankfully, this tasty ingredient is also healthy! Baby potatoes are low in calories and naturally fat-free and cholesterol free. They are also a good source of fibre and minerals, not to forget a moderate dose of vitamins like folate, Vitamin C, B1 and B6. These keep your nervous system, heart, bones, gums and teeth healthy, and help resist infection and stress.

All the more reason to go for these yummy and attractive potatoes! Have them soft and succulent, crisp and scrumptious, mildly seasoned or spicy, whichever way you like. You can discover many more recipes with baby potatoes on our website.
 

Enjoy our baby potatoes recipes,  indian baby potatoes recipes collection below.

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Sizzling potatoes in cheese sauce is a perfect cocktail starter, the combination of potatoes with cheese sauce and herbs make it really very tasty. Also do try other sizzling starters like Sizzling Asparagus and Baby Corn and Sizzling Mushrooms .

Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with 63 amazing images. Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry is a shahi Indian sabzi for all the aloo fans. Learn how to make veg Lahori aloo. To make Lahori aloo, For the potatoes heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute. Add the prepared paste, mix well and sauté on a medium flame for 1 minute. Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with coriander. Name your preference and you will find it in this Lahori aloo curry. If you like tomato based gravies, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate. In short, this luscious preparation of potatoes in an intensely-flavoured gravy is sure to please everybody you serve it to. The appeal of this veg Lahori aloo is further enhanced by the use of dainty baby potatoes which are cut into halves and the aroma is boosted by the special paste which is blended fresh. Butter naan and with laccha onions are one of the best accompaniments for Lahori aloo. Round off this meal with a glass of masala chaas and the taste of a true Indian meal will linger on your taste buds for hours thereafter. Tips for Lahori aloo. 1. Instead of milk you can use cream. That will make your recipe a bit richer. 2. You can deep fry baby potatoes. This is the traditional way to make Lahori aloo. We have cooked them in a little oil. 3. This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind. 4. We have sautéed potatoes as they give a good taste and don't break in the gravy when cooked. 5. Serve Lahori aloo with bhakri. Enjoy Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with step by step photos.

This is a street side snack from central india. "puri bhaji" was everyone’s favourite dish for breakfast, especially in the olden days, when everyone lived in joint families and puris were considered the quickest to make. This recipe of puris uses an urad dal paste that gives bulk to the puris and also makes them crisper. Onion seeds add a hint of flavour to these puris. The aloo ki subji is a simple and delightful dish.

Succulent baby potatoes coated with dill, parsley and cheese. The herb potatoes can be enjoyed as cocktail snack or as an accompaniment to a main course or with cheese fondue. Quick as a wink to prepare, everyone is sure to enjoy these delicious, cheesy herb flavoured potatoes.

Nothing can stop you from grabbing a Mini Chatpata Aloo as soon as your eyes rest on this wondrous creation! A variant of the ever-popular potato chaat, the Mini Chatpata Aloo is even more attractive to behold and has an even better flavour too, thanks to the succulent softness, mild sweetness and fresh feel of baby potatoes, which retain their special touch even after being deep-fried and dressed in a mix of chatpati spice powders. Check out many popular chaat recipes from across India like Bhel Puri , Chila Chaat , Kanji Vadas , Khasta Kachori Chaat , Meva Moodi and Usal .

Paneer, capsicum, onions and potatoes dunked in a rich curd based, mint flavoured marinade makes a delicious starter. To make a thick marinade you need to start with thick curds. In case the marinade is too runny, add a spoonful of besan to the mixture.

Just a sprig of coriander is enough to pep up a dish. Imagine a recipe that is characterised mainly by coriander—colour, flavour, et al! The coriander paste is what imparts a pleasant, green colour to this spicy pulao. The pulao by itself is so flavourful that all you need is a simple kadhi , raita or curds to go with it. If you are not fond of very spicy food, go easy on the chillies without any qualms… it will not compromise the taste in any way! You can also try other rice recipes in the microwave like Corn Pulao and Vegetable Biryani .

A Punjabi delicacy, which is worthy of its fame across the world, the Aloo Mutter Korma in White Gravy features an ever-popular combination of vegetables in a luxuriant white gravy. The base of the gravy is a rich onion-cashew paste, which is perked up with whole spices, and complemented by rich ingredients like fresh cream and curds. The abundance of dairy products gives the white gravy a really creamy mouth-feel, while the whole spices and garam masala give it a peppy flavour befitting the potato-peas duo! Enjoy this korma hot with your favourite Rotis or Puris .

Mexican style baby potatoes recipe | Mexican potatoes | roasted Mexican potatoes | Mexican potatoes with refried beans | with 22 amazing images. Mexican style baby potatoes recipe | Mexican potatoes | roasted Mexican potatoes | Mexican potatoes with refried beans is a perfect party style starter. Learn how to make Mexican potatoes. To make Mexican style baby potatoes, heat the butter in a broad non-stick pan add the potatoes, mix well and cook on a high flame for 4 to 5 minutes or till the potatoes turn light brown in colour, while stirring occasionally. Add the refried beans, salsa, sour cream, oregano, chilli flakes and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Serve immediately garnished with spring onion greens. Excitement to the core, the roasted Mexican potatoes is surely an enticing starter! With lip-smacking refried beans, tangy salsa, sour cream, seasonings and herbs, the baby potatoes transform into a really exotic treat, Mexican style! It takes time, no doubt, but it’s completely worth the effort. When you have the ingredients ready, Mexican potatoes with refried beans takes less than ten minutes to cook this. Refried beans and salsa can be prepared in batches well in advance and stocked in the Refrigerator A good accompaniment to Mexican potatoes is Tomato, Cabbage and Bean Soup , Mexican Salad Bowl , Flour Tortillas and Mexican Rice. This makes a complete Mexican meal. Tips for Mexican style baby potatoes. 1. Do not peel the baby potatoes before boiling. The cooked skin of baby potatoes has a pleasing flavour and mouthfeel. 2. If you are running out of stock of dried oregano, replace it with dried mixed herbs. 3. Plan to make this recipe in advance as sour cream has to be refrigerated for 3 to 4 hours to turn thick. 4. Further rajma has to be soaked the previous day to make refried beans. 5. You can keep the boiled potatoes, refried beans and other ingredients ready in advance but prepare this marvellous dish just before serving, to retain the fresh taste and texture. 6. Use only spring onion green for garnish in the end. This adds a delightful mouthfeel. Enjoy Mexican style baby potatoes recipe | Mexican potatoes | roasted Mexican potatoes | Mexican potatoes with refried beans | with step by step photos.

Startling though it may seem, here is a wonderful and healthy modification of the famous festive Gujarati dish which is ordinarily loaded with oil. I've changed this recipe and cut down on the oil along with the invisible fat which you get from coconut. The methi muthias added to this recipe are baked to a wonderful rich golden brown colour that are very appealing and also cut down a lot of the calories you get in the fried version. A good amount of iron and calcium is available from this hearty dish and this is sure to become your family favourite.

pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe is an authentic Gujarati recipe, made in every household during winter season. Learn how to make kathiyawadi undhiyu pressure cooker recipe. To make pressure cooker undhiya, combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes. Then make methi muthias. Combine all the ingredients along with little water and mix well to make a smooth mixture. Divide the dough into 10 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers. Heat the oil in a kadhai and deep-fry muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides. Then stuff the brinjals with a little masala, add all the vegetables including the brinjals to the masala, toss well and keep aside. Heat the oil is pressure cooker and temper with carom seeds. Add the fresh vaal, masala vegetables and fresh vaal seeds. Combine 1/4 cup of water, salt, turmeric powder, coriander-cumin seeds powder and sugar and mix well. Pour this masala water over the vegetables and pressure cook for 2 whistles. Cut each banana into 3 pieces and slit them vertically. Stuff them with some masala. Transfer the kathiyawadi undhiyu pressure cooker to a broad non-stick kadhai and add the methi muthias and stuffed bananas, cover and cook for 10 minutes. Serve hot garnished with fresh green garlic. A classic Gujarati recipe, surti undhiyu in pressure cooker, with its exciting mix of veggies and spices, has withstood the test of time and become a hot favourite with many generations of Indians across the world. A colourful combination of vegetables and fenugreek-flavoured dumplings are cooked with an aromatic masala that features coconut, coriander and assorted spice powders. Enjoy surti undhiyu in pressure cooker hot and fresh, with rotis or rice, to make a hearty meal! Tips for pressure cooker undhiiya. 1. Remember to cut vegetables into big pieces only otherwise the veggies will turn mushy on pressure cooking. 2. Add very little water while making the muthia dough, else they might not bind well. 3. Pressure cook for only 2 whistles because you have to cook it on an open flame later. Enjoy pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe .

Baby potatoes and green peas – what a luscious and pleasant treat to the palate! A mild, pleasantly-flavoured dill sauce transforms a simple salad of peas and potatoes into an exotic delicacy. While the focus is on the dill, the lemon juice plays a very important role in the dressing, providing a welcome tang to the Potato and Peas Salad, making it a perfect summer fare! Potato and Peas Salad, a bowl of Cream Of Broccoli Soup and Garlic Bread makes a hearty mini meal.

Stuffing vegetables with masala mixtures before sautéing is a common practice in Indian cuisine, as it imparts a deep and lingering taste to the vegetables, which may then be served as such or added to rice dishes or gravies. In this delicious preparation of Masala Rice with Stuffed Vegetables, the veggies are stuffed with a coconut-based masala, which enhances not just the flavour but also the texture of the vegetables, making them ideal to combine with rice. One thing you need to take care of when preparing this, is to sauté the stuffed veggies carefully so they do not break up.

The twang of curds and the tangy notes of coriander make this a unique way of preparing potatoes. Cooked baby potatoes are coated with a semi-spicy green chutney and curds and sautéed rapidly for the flavours to sink in. Potatoes in green masala can be served as a starter or as an accompaniment, whichever way you prefer.
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