775 potatoes recipes

potatoes recipes | 2069 indian aloo recipes | 

Potato recipe collection. Potato, or aloo, is the most versatile vegetable in anyone's arsenal. Whether you want to make something quick and easy or complicated and fancy, potatoes always come in handy. They are used in every cuisine in the world and also liked by almost everyone. Potatoes are used in many forms, grated, diced, mashed, sliced and even whole and since they have no distinct taste of their own, they adapt to the added flavors very easily.

Potato Recipes, Snacks and Starters

Dishes with potatoes make a great party starter. If you are entertaining guests, the perfect ice breaker is food. Start with Aloo Kurkure or Potato Cheese Croquettes to really impress your guests with something simple yet tongue tickling. If kids are who you have to impress, French fries and Stuffed Potatoes with Spaghetti is the way to go. You can even add different fillings like broccoli and corn. Potato is so unique that it can be used in healthy snacks like Ragi and broccoli cutlets, which help you incorporate healthy ragi in your diet without compromising on the taste while also being completely sinfully fried Crispy Potato Bhajias.

Street Food Potato Recipes

Everyone knows India is famous for its street food because there are a lot of delicious options. Starting with what Maharashtra is most famous for, Vada Pav, Samosa and Dabelis, you know what they all have in common? Potatoes! Steaming hot, deep fried Vadas and samosas or perfectly spiced dabelis are the essence of street food in Maharashtra. Another one who stands up to the mark is Misal pav, which is a perfect combination of spices with sprouts.

North India too has extensive street food potato recipes like Chole tikki Chaat which combines the love of chole with chaat, Dahi puri has a mashed potato filling with onions, curd and chaat masala or just a basic Aloo Chaat with an array of spices while Punjab has the ever famous Aloo Paratha.

Potato Recipes, Indian Food

Aloo subzi is the simplest, yet the most delicious subzi to eat. A staple in every Indian household, Potatoes are used the maximum out of all vegetables. Other than the basic, aloo is used many other subzis like Aloo Mutter ki subzi, which can be served with puris, Tandoori Aloo Gobi and even in the Gujarati classic, Tendli Batata nu shaak.

The subzis can be with gravy or without and if they don’t have potatoes, you can always put them inside the accompanying roti. Potato kulchas taste amazing with a paneer subzi and one step further is Aloo Puri where the dough itself is made with mashed potatoes. It also provides a different texture and flavor bomb when added to rice dishes like Hyderabadi Sofiyani Biryani.

International Potato Recipes

The first thing that comes to mind with potatoes is French fries, the most famous snack of all time. Even though the classic is great, you can make so many different variations with it like Mexican French fries or Spicy Creamy French fries. Other classic American dishes made with potatoes are Veggies Burgers with aloo patties and also Mashed potatoes with sautéed vegetables.

Potatoes also make an excellent filling for different types of sandwiches like Potato and corn sandwich, which is loved by kids and adults alike. You can take your pick from Spicy Buttered Potatoes and Capsicum and Potage Darblay, a French potato onion soup, there are endless options to choose from.

We hope you enjoy the Potato recipe collection provided below.

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Truly royal! unlike the traditional method of adding loads of cream, ghee etc. To make this shahi recipe, here we use low fat milk and zero-oil. You won’t know the difference… it tastes just as good! i have replaced cream with poppy seeds and cashewnut paste to impart the required richness and flavour. Poppy seeds also add calcium, iron, zinc and fibre. Shahi Korma Biryani Recipe with step by step photos.

Potatoes go well with Chinese sauces and spices! This easy-to-make dish can also be served as a snack.

Baked potatoes turn into a spicy treat when stuffed with this exciting corn filling! Corn and onions perked up with everyday ingredients like green chillies and pepper make a great, buttery filling, which elevates the potatoes to a high level of culinary delight. Relish the Corn Stuffed Potato right off the oven and enjoy it.

Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with 50 amazing images. Mughlai dum aloo is a classic North Indian dish that hails from the Mughlai cuisine, known for its rich and flavorful preparations. Mughlai dum aloo is made with potatoes (aloo) cooked in a rich and flavorful gravy (dum). The potatoes are deep-fried before being added to the gravy, which gives them a crispy exterior and a soft and fluffy interior. Mughlai dum aloo can be made in following steps. Partially cook the potatoes for about 22-25 minutes on a medium flame so you get parboiled potatoes. Cut each parboiled potato into 2 halves vertically with the help of a sharp knife. Scoop the potatoes and mash the scooped portion and keep aside. Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside to cool slightly. Stuff the potatoes with the prepared paneer stuffing mixture. For the Mughlai dum aloo gravy heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms. When they crackle, add the prepared paste and sauté for 3 to 4 minutes. Add the tomato purée and salt and simmer for 5 to 7 minutes. Add the sugar and cream and mix well. Simmer for 2 to 3 more minutes and keep aside. Just before serving Mughlai dum aloo, arrange the stuffed potatoes in a serving dish and pour the hot gravy over them. Here's a description of Mughlai Dum Aloo: Ingredients: Potatoes: The star of the dish is potatoes. We have parboiled and then deep-fried the potatoes till they are cooked and are golden brown in colour from both the sides. Tomato-Based Gravy: The gravy is made from a freshly prepared tomato purée, fresh cream, cloves, cinnamon, and aromatic spices. It's rich and tangy, with a creamy consistency. Dairy: To achieve its characteristic creamy texture, Mughlai dum aloo we have used fresh cream. Nuts: We have added cashews but you can also add almonds in the dish. They are soaked, ground into a paste, and added to the gravy to impart creaminess and a nutty flavor. Serve the mughlai dum aloo immediately with Indian bread like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. Pro tips for Mughlai dum aloo. 1. Prick potatoes at a few places with the help of a fork. This ensures that they are cooked properly from the inside. 2. Parboil the potatoes for about 22-25 minutes. We are parboiling the potatoes so that they do not remain undercooked after we deep fry them. 3. Scoop the potatoes with the help of a peeler or a melon baller. Reserve the scooped mashed potatoes and mash it lightly. We will use them to make the stuffing mixture. 4. Take a deep non-stick pan and fill it up with the oil for frying. You can always substitute the oil with ghee to add richness to your Mughlai dum aloo. Enjoy Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with step by step photos.

A veggie accompaniment that reflects the flavours of oriental cuisine, the potato and mushroom stir fry goes very well with plain rice or noodles. You can even innovatively combine it with indian breads like roti or naan! the spring onions and capsicum, as well as the sauces used in this recipe are all commonly used in chinese cuisine, and give the dish a strong flavour and aroma. Remember to slice the veggies thinly to ensure they cook fast.

This lebanese soup is delicious! the special baharat masala gives a nice edge to the soup and complements the creaminess of the chickpea rather well. Throw in garlic, onion, tomatoes and potatoes with a sprinkling of lemon juice, the flavours come together beautifully. This soup tastes great when chunky, but you could blend it into a creamy, thick soup as well. Serve bubbling hot with bread sticks!

Potatoes make these rotis very soft.

This versatile dish can be served as a starter or as an accompaniment to the main meal.

Yes these are the all-time-favourite baked potatoes which are spiced with the traditional baharat powder to let the recipe find place in this book. Spinach is not added in the original baked potatoes, but here it imparts a flavor liked by the lebanese thus it is included.

All over the world, Baked Potatoes is the go-to dish for a lot of people when they feel hungry all of a sudden. It is quick and easy, and definitely satiating! Here, we have made an exciting snack out of baked potatoes by stuffing them with a spicy veg mix. The stuffed potatoes are bathed in a creamy sauce and microwaved to perfection. This delightful treat can be served as a snack or as a starter. As it is cooked in the microwave, it is quick and easy and can be made even by those who do not have an OTG oven. The Spicy Stuffed Baked Potatoes, as the name suggests, is quite spicy due to the use of chilli powder and chilli flakes, but you can adjust the spice levels if you wish. Take care to prick the potatoes properly to ensure uniform cooking. Serve the Spicy Stuffed Baked Potatoes immediately after preparation. Try more delightful snacks like Cheesy Nachos or Potato Rosti

It is difficult to find a recipe that will please everybody. This novel recipe of vegetable and cheese layers with a splattering of spaghetti in between is sure to satisfy a connoisseur’s inner urge while also appeasing a kid’s quest for fun. It would be a good choice for a potluck or children’s party. Cheese biscuits are sprinkled on top to add a tempting, crispy feel, while the dollop of butter gives it a lovely, gourmet finish. Serve warm along with Spinach and Bean Pizza and end with refreshing and tangy Orange Soda with Vanilla Ice- Cream .

I do not know whether to say that gujarat is at the heart of vegetarian cuisine, or whether vegetarian cuisine is at the heart of every gujarati. But the fact is that both are inseparable. Food being a very important part of gujarati culture, the variety therein is also immeasurably vast. Name any vegetable, and can find any number of dishes as you want. When it is the ever-popular potato in question, the argument is even more valid! the aroma that fills the environment when the potatoes cook in the juices of a coconut and coriander stuffing will make you hungry even if you have just had a three-course meal! it is amazing what simple spices can do to a dish. What’s more, this can be made in 10 minutes in the microwave, while it would need at least 25 minutes on gas.

The name says it all! this soup is quick-to-make, creamy and nutritious. Moreover, it is any day, everyday fare because it is made of ingredients easily available in the market, and you do not have to go hunting for a large-format supermarket. As advised in the recipe, use plenty of milk to make the soup thick and temptingly creamy, but remember not to overcook the veggies as they add an enjoyable level of crunchiness to the soup.

Parwal is one of our country’s lesser-known veggies but lends itself well to the cuisine of Western India, where it is generally cooked with an exciting blend of spices. In this mouth-watering Parwal aur Aloo ki Sukhi Subzi, the parwal is cooked into a dry subzi along with the versatile potato. A unique masala mixture that combines tomatoes, coconut and spices gives this subzi a zesty rush of flavour, which pulls it to the top of the popularity chart. This spicy and tangy subzi is sure to be enjoyed by young and old, even kids! Take care while preparing the parwal. The pointed gourd has seeds, which must be removed. The slices should also be of a medium size, neither too thick nor thin – this will ensure that it gets cooked evenly and absorbs the flavours well. Hariyali-Parwal is another variant of cooking parwal, it is with gravy and can be enjoyed with rotis as well as rice .
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