773 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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You would have surely had cutlets made of potatoes and even Jain -friendly cutlets made with raw bananas or mixed veggies, but have you ever had cutlets made of raw jackfruit? This traditional delicacy from Bengal has a unique taste, which is delicious in its own rustic way. The jackfruit is combined with potatoes for binding and lots of masaledar ingredients for getting a great taste. A coating of bread crumbs gives the Bengali Style Jackfruit Cutlet a fascinating texture that is sure to please you.Although the ingredients are many, they are commonly available in your kitchen, so you don’t need to plan too much before making this delicious treat. Enjoy it hot and fresh with chutneys of your choice. You can also try other Bengali dishes like Palak Til Jowar Nimki and Paneer Bhapa .

Yummmmm, Vada Pav ! It is now possible to prepare Mumbai’s favourite street food in a healthy form that has less than half the fat and much less calories than the authentic vendor-made version. This is made possible by modifying the cooking method slightly, avoiding deep-frying, and replacing the refined flour Laddi Pav with a wholesome whole wheat one. Now you can relish Healthy Vada Pav with much less guilt. Just take care to serve immediately to preserve the texture of the vadas and enjoy them occasionally. A glass of Kokum Sherbet or Piyush is very refreshing after snacking on vada pavs.

cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with 33 amazing images. cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger is a mouth watering burger which is sure to lure people of all ages. Learn how to make veg cheese burger. To make cheesy stuffed veggie burger, for the patty combine all the ingredients, except the cheese in a deep bowl and mix very well using your hands. Divide the mixture into 3 equal portions. Roll a portion into a 100 mm. (4”) diameter thick flat circle and put 2 tbsp of cheese in the center. Bring all the sides together, seal it completely, and flatten it lightly. Repeat steps 3 and 4 to make 2 stuff 2 more patty. Heat a non-stick tava (griddle), grease it with 1 tbsp of oil, place all the patty on it and cook using 1 tbsp of oil till they turn golden brown in colour from both the sides. Keep aside. To make the cheesy stuffed veggie burger, divide the coleslaw into 3 equal portions. Keep aside. Cut a burger bun horizontally into two. Apply 1/4 tsp of butter on both the sides of each halve of the burger bun and toast them lightly on a tava (griddle). Place both the halves on a clean, dry surface, apply 1 tsp of chilli sauce over each buttered halve and spread it evenly. Place a portion of the coleslaw on the lower halve of the buttered- chilli sauce side. Place a patty, 3 tomato slices, 1 onion slice and sprinkle a little salt and pepper evenly over it. Cover with an upper halve of the bun and press it lightly. Repeat steps 2 to 6 to make 2 more burgers. Serve the cheesy stuffed veggie burger immediately. This veg cheese burger is totally different from anything you’ve ever tasted before! The buttered burger bun is smeared with fiery chilli sauce and then packed with a whole lot of usual burger ingredients like coleslaw, tomato and onion slices. Then comes the interesting part – a super duper veggie patty with a cheesy core! The veg patty mixture is stuffed with grated cheese, and as the patty cooks the cheese melts and gives the patty of Indian cheesy veggie burger a gooey cheesy centre that’s totally awesome. When you bite into cheesy stuffed veggie burger, the cheese oozes out to meet your cheese-loving taste buds. You can also try other cheesy recipes like Cheesy Potato Bake or Cheesy Rice Tartlet. Tips for cheesy stuffed veggie burger. 1. Ensure that the boiled vegetables are strained well. Presence of water will make shaping the patties difficult. 2. If you find that the patty is yet not shaping well, add 1 tbsp of extra cornflour. 3. To save time you can cook the potatoes in a microwave. 4. For kids, replace chilli sauce with tomato ketchup. 5. Relish the cheesy stuffed veggie burger hot and fresh to enjoy the gooeyness of the cheese before it begins to harden. Enjoy cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with step by step photos below.

pav bhaji recipe in a pressure cooker recipe | pressure cooker pav bhaji | best Mumbai pav bhaji in instant pot | 30 minutes easy pav bhaji is an all time favourite recipe. Learn how to make best Mumbai pav bhaji in instant pot. Mumbai’s all-time favourite street food - 30 minutes easy pav bhaji is now so much easier to prepare, with our handy kitchen helper – the pressure cooker! Temper, sauté, pressure cook, that’s all there is to preparing a delicious bhaji to accompany fresh, butter-toasted pav buns. To make pav bhaji recipe in a pressure cooker, heat the oil and butter in the pressure cooker and add the cumin seeds. When the seeds crackle, add the onions and capsicum sauté on a medium flame for 2 minutes. Add the tomatoes, potatoes, cauliflower, peas, chilli powder, pav bhaji masala, salt and 3/4 cup of hot water, mix well and pressure cook on a high flame for 3 whistles. Once the cooker cools down, mash well using a potato masher till smooth, add the coriander and mix well. Garnish with onions, lemon and coriander and serve immediately with pav. While the tava cooked pav bhaji is tempting and served as a snack and for dinner too, this quick version of pressure cooker pav bhaji served with onions and wedges of lemon, tastes just like the original, but can be prepared easily for sudden guests or for kids returning home from school. Tips for pav bhaji recipe in a pressure cooker. 1. Chop the tomatoes finely, so that they cook well. 2. Saute the chilli powder and pav bhaji masala well before pressure cooking, to enjoy the authentic taste and flavour. 3. Serve with a dollop of butter on the bhaji. Enjoy pav bhaji recipe in a pressure cooker recipe | pressure cooker pav bhaji | best Mumbai pav bhaji in instant pot.

aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with 31 amazing images. Punjabi aloo matar curry is one of the most comforting and beloved Punjabi curries around. Learn how to make aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | Aloo Matar (Potato and Peas Curry) is a popular North Indian dish made with potatoes and green peas cooked in a spiced tomato-based gravy. It’s simple, comforting, and perfect for everyday meals. This vegetarian curry is easy to prepare and perfect for everyday meals. Potatoes and peas are like a match made in heaven! They go so well in any dish. The starchy potatoes soak up all the flavours from the spices and peas compliment the dish with a sweet aroma. aloo matar using a pressure cooker is a super easy and quick recipe to make for weeknight dinners. This super flavoursome aloo mutter curry makes fantastic meals with paratha, poori or jeera rice. You can also add some cauliflower florets to make gobhi matar sabzi recipe. You can also try other pressure cooker sabzis like quick potato curry recipe, aloo baingan masala or mix veg curry. pro tips to make aloo matar sabzi: 1. Fresh peas offer a sweeter, more delicate flavor. If using frozen peas, thaw them completely before adding them to the dish. 2. You can also use baby potatoes to make this recipe. 3. Do not pressure cook for more than 2 whistles or else the sabzi will become mushy. Enjoy aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with detailed step by step photos.

Masoor spells iron shakthi, which is very important for building haemoglobin levels and to ward off fatigue and tiredness. Here is an interesting biryani made using this nutritious ingredient. Make the basic milk rice in advance to save time and effort. I have added apricots and raisins to the masoor masala to make it more interesting. Serve with Phudina Raita and roasted papad .

poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda | with 14 amazing images. The poha pakoda is a scrumptious snack that you can quickly and easily prepare in the evenings to serve with Tea or coffee. poha pakoda is very simple and uses minimal ingredients, so you do not have to think twice about making it even after a busy day. After all, some days are worth celebrating, with or without a reason, and who wants to have just biscuits with their tea on such days? Notes on poha pakoda recipe. 1. To make Poha Pakoda, first clean and wash the rice flakes in a sieve in enough water. We have used the thick variety of poha for this recipe. 2. Transfer the poha into a deep bowl. Ensure you do not soak the poha in water, just rinse them or else they will absorb a lot of moisture which will make it difficult to make the Poha Pakoda. 3.add finely chopped coriander. They not only add a colour to the Poha Pakoda but also, enhance the taste. So, go for this crispy and tasty poha pakoda snack that is sure to steal your heart with its unique mouth-feel, which combines the crunch of poha with the succulence of potatoes. Over all, a sure-shot hit with the entire family! You can also try other Pakodas like Moong Dal and Rice Mini Pakodas or Methi Pakoda. See step by step photos and video of poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda | below.

Potato and parsley soup | Indian style parsley potato soup | creamy potato and parsley soup | with 15 amazing images. Looking for a light yet tummy filling soup recipe? Try our potato and parsley soup. This luscious potato and parsley soup is made with minimum of ingredients but the outcome is just amazing!! Potato and parsley soup falls under the category of thick soups. The method of making this creamy potato and parsley soup is very easy, if you are looking for something to relish as a light meal or something light to consume as an evening snack this is the perfect recipe. I usually make this for my kids for evening snack after they come back from school or classes and also when we prefer having a light meal for dinner. To make potato and parsley soup, heat the oil in a deep non-stick pan; add the onions and garlic which give a unique and amazing flavor to our creamy potato and parsley soup and sauté on a medium flame for 2 to 3 minutes or till the onions are translucent. Add the potatoes and 2 cups of water and bring to a boil . Cover and cook on a slow flame for 10 minutes or till the potatoes are tender, while stirring occasionally in between . Add the parsley and cook on a slow flame for another 2 minutes. Keep aside to cool. Blend the mixture in a mixer to a smooth purée. Combine the purée with 1 ½ cups of water in a deep non-stick pan, add the salt and pepper, mix well and bring to a boil. Serve immediately. The combination of parsley and potatoes is magnificent and I bet you and your family would love this unique Indian style parsley potato soup. A traditional Irish soup that warms your heart and fills your tummy! sautéing the garlic and onions in olive oil imparts a characteristic flavour to the creamy potato and parsley soup while the chopped parsley brings out a nice aroma. Puréeing the potato makes the soup thick and sumptuous making it a wonderful meal. Just toast some garlic bread and serve them warm with this soup. Magnificent!! Enjoy Potato and parsley soup | Indian style parsley potato soup | creamy potato and parsley soup

masoor pulao recipe | akkha masoor pulao | khada masoor pulao | with 37 amazing images. masoor pulao, a flavorful and hearty dish, is a popular rice-based preparation made with red lentils. Learn how to make masoor pulao recipe | akkha masoor pulao | khada masoor pulao | Are you looking for quick meal options? Make this simple and wholesome one-pot pulao for your busy day's lunch or dinner. akkha masoor pulao is a fragrant and wholesome one-pot dish made with whole masoor dal and aromatic basmati rice. rice recipes are ideal lunch boxes. This one-pot khada masoor pulao recipe is not only simple but also versatile, allowing you to adjust the ingredients to suit your taste. You can add vegetables like carrots, peas, or cauliflower for added nutrition and texture. It makes for an easy and quick lunch or dinner. This dish is perfect for a vegetarian meal and can be enjoyed with raita or a simple salad. pro tips to make masoor pulao : 1. Soaking the lentils for a minimum 3 hours or overnight before cooking helps them cook evenly and reduces cooking time. 2. You enhance the nutritional value and texture by adding vegetables like carrots, peas, and cauliflower to make this recipe. 3. Let the pulao rest for a few minutes before serving to allow the flavors to meld. 4. Basmati rice is a popular choice for Pulao due to its long grains and fragrant aroma. However, you can also experiment with other rice varieties like brown rice or kolum rice. Enjoy masoor pulao recipe | akkha masoor pulao | khada masoor pulao | with detailed step by step photos.

This is one of my all-time favourite soup recipe which is also very nutritive as it is rich in vitamin A, fibre and protein. Instead of fried starters, this "sunny" soup is just perfect for a pre-dinner appetizer.

potato onion soup recipe | onion and potato soup | simple onion and potato soup with vegetable stock | pregnancy-friendly Indian potato and onion soup | with 20 amazing images. potato onion soup is a simple and filling Indian soup. Learn how to make simple onion and potato soup with vegetable stock . Potato and onion soup is a hearty Indian soup made with potatoes, onions, and vegetable broth. It is a popular dish in many cuisines around the world, and there are many different variations of the recipe. The versatile potato often plays a supporting role in a meal, but in this recipe it's the star in creating a creamy potato onion soup that is brightened up with the addition of grated carrots. Try not to peel the potatoes when you cook and purée them because unpeeled potatoes are rich in folic acid. Carbohydrates tend to be the best tolerated nutrient in early pregnancy, so this pregnancy-friendly Indian potato and onion soup is a boon for those days. potato and onion soup is a versatile soup that can be served as a starter, main course, or side dish. It is typically served hot, but it can also be enjoyed cold. To make potato and onion soup , heat the butter in a pressure cooker, add the onions, garlic and sauté on a medium flame for 2 minutes. Add the potatoes and sauté on a medium flame for 2 minutes. Add 2 cups vegetable stock or water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Let the mixture cool slightly, then use a hand blender to blend it until smooth. Add dried mixed herbs, salt, and pepper powder, mix well and cook on a medium flame for 1 to 2 minutes. Serve potato and onion soup hot garnished with carrots. Pro tips for onion and potato soup . 1. Add 2 cups vegetable stock. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. 2. Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer. potato onion soup recipe | onion and potato soup | simple onion and potato soup with vegetable stock | pregnancy-friendly Indian potato and onion soup | with step by step photos.

restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with 54 amazing images. restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe is made in every household in the south of Indian daily. Learn how to make sambar recipe for idli. To make restaurant style sambar, wash the toovar dal thoroughly and drain. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal using a hand blender till it is smooth and keep aside. Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, salt, sambhar masala powder, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve the sambar hot. Sambar with sambar masala is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can try our version of sambar or try varying the quantities depending on your preference. Here we have shared the recipe of sambar masala too. It is the flawless blend of spices for the perfect restaurant style sambar! The combination of this sambar masala with a horde of veggies gives rise to an aromatic and flavourful sambar that will steal everyone’s hearts. The vegetables added to hotel sambar recipe are referred to as ‘thaan’. We have used bottle gourd, potato, drumstick, tomatoes and shallots, but various thaans also include colocasia, radish, carrot, capsicum, brinjal, ladies finger etc. This sambar recipe for idli can be served with a variety of dishes like medu vada, onion rava dosa and mysore masala dosa to a very simple accompaniment like steamed rice. Tips for restaurant style sambar. 1. You can even make use of a combination of toovar dal and chana dal. However, chana dal is used in small quantities like 1 to 2 tablespoons only. 2. The fat used for tempering the sambar varies from region to region. Authentic South Indian homemade sambar makes use of ghee while sambar recipe in Tamil Nadu makes use of sesame oil and Kerala uses coconut oil. You can use any other oil also. 3. Shallots can be replaced with finely sliced onions. These will be sautéed before tomatoes. 4. In Karnataka a bit of jaggery is added for a pleasant and contrasting mild sweet taste of the sambar. 5.If you serve the sambar later, you may have to adjust the consistency by adding little water before reheating. 6. You can also make sambar masala using pandi chillies. Enjoy restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with step by step photos.

masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with 24 amazing images. masala dosa is a popular South Indian breakfast dish served with piping hot sambar. So popular is the crispy masala dosa in India that it's a famous street food like Mumbai roadside masala dosa and served as restaurant style aloo masala dosa in all parts of the world. I prefer having masala dosa with coconut chutney for dinner to make a one dish South Indian meal. masala dosa is a thin crisp dosa, engulfed in a creamy and spicy potato bhaji, is folded up and neatly cut into four pieces. It’s worth learning how the pieces are smoothly whisked onto the plate in one swift move once done! An important part of making masala dosa recipe is the aloo masala. We show you step by step on making this popular aloo masala and it’s so tasty that you can have it as a sabzi. Notes on masala dosa recipe. 1. Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosarestaurant style masala dosa to spread easily in a circular motion. 2. To make restaurant style masala dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 3. The trick to get a crispy dosa is the dosa batter. The raw rice and par boiled rice is used to get crisp and golden dosa and rice flakes are used to get the ideal texture, which makes are dosa crisp from outer surface and slightly spongy on the inner side. Masala Dosa, a tried-and-tested recipe that serves as a wholesome answer to the hungry palate! Learn to make masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with step by step photos and video below.

rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with 15 amazing images. These light and flavourful rice and cucumber pancakes are a perfect option for a healthy breakfast, lunch, or snack. Made with grated cucumber, grated potatoes and rice flour, they offer a delightful textural contrast - crispy on the outside and slightly chewy on the inside. The addition of cucumber keeps them cool and refreshing, making them ideal for warm weather. Here's a quick note to get you started: •Simple Ingredients: Rice flour, cucumber, grated potatoes , spices, and a touch of oil are all you need for the base. You can customize them further with herbs, grated vegetables, or a squeeze of lemon juice. •Quick and Easy: The batter comes together in minutes, and the pancakes cook up quickly in a hot pan. •Healthy Option: Packed with protein from rice flour and the hydrating benefits of cucumber, these pancakes are a nutritious and satisfying choice. •Versatile: Enjoy rice and cucumber pancakes plain, with a dollop of curd, low fat curds or green chutney, or top them with your favorite savory or sweet toppings. Pro tips for rice and cucumber pancakes. 1. In a bowl put 1/2 cup rice flour (chawal ka atta). Rice flour is naturally gluten-free, making it a suitable option for people with gluten sensitivities or celiac disease. Rice flour contributes to a lighter and crispier texture in the pancakes compared to using wheat flour. This complements the refreshing coolness of the cucumber and creates a pleasant contrast in every bite. 2. Add 1/4 cup grated cucumber. Cucumber is mostly water, adding moisture to the batter. This helps create pancakes that are soft and tender on the inside, rather than dry and crumbly. Cucumber has a mild, refreshing flavor that complements the savory taste of the rice flour and other spices used in the recipe. Enjoy rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with step by step photos.
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