Tag Archives: Potatoes

Hara Bara Kabab


Hara Bara Kabab

Boil potatoes, peel and grate.  Boil the peas and mash coarsely.  Blanch the spinach in salted water, refresh in cold water and squeeze out excess water and chop finely.

Chop ginger, chilles and coriander leaves.  Mix the grated potatoes, peas and spinach with the chillies, ginger, coriander leaves, chaat masala and salt.  Add cornflour for binding. 

Form into patties and deep fry or shallow fry in hot oil till for 3 to 4 minutes.

Hara Bara Kabab

  • Servings: 10 -12 Patties
  • Difficulty: Average
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Ingredients

  • 2 large or 4 medium potatoes
  • 1”  ginger, chopped
  • 1 tsp.  chaat masala
  • 1 cup green peas, boiled
  • 1 cup spinach, blanched & chopped finely
  • 4 green chillies
  • Small bunch coriander leaves
  • Salt to taste
  • 2 tbsp. Cornflour
  • Oil for frying

Method

  1. Boil potatoes, peel and grate. 
  2. Boil the peas and mash coarsely. 
  3. Blanch the spinach in salted water, refresh in cold water and squeeze out excess water and chop finely.
  4. You may use frozen whole leaf spinach and follow above step.
  5. Chop ginger, chilles and coriander leaves. 
  6. Mix the grated potatoes, peas and spinach with the chillies, ginger, coriander leaves, chaat masala and salt. 
  7. Add cornflour for binding. 
  8. Form into patties and deep fry or shallow fry in hot oil on medium flame, for 3 to 4 minutes.

Aloo Chutneywale


Extraordinary dishes prepared with ordinary vegetables!!

Potatoes stuffed with paneer and cooked in a tangy chutney gravy, sure to leave your palates tingling!

Clean the potatoes and trim the sides to make barrel shapes.  Scoop out the centre to form a hollow leaving  ¼ inch around.  Deep fry in oil till light brown.

Grate paneer and mix with the chopped chillies and cashewnut pieces.  Stuff the potatoes with this filling.  Keep aside.

Grind the chutney ingredients to a paste.  Whisk yogurt in a bowl.  Wash and chop tomatoes. Heat ghee in a vessel, add cumin and finely chopped onions or the ½ cup boiled onion paste and sauté for a minute.  Boiled onion paste will give you a smoother gravy.  Add the ginger garlic paste with ¼ cup water and stir till fat leaves the masala.  Add the chutney masala and red chilli powder, sauté for few seconds.  Add yogurt and 1 cup water, mix, bring to a boil, reduce heat to low and simmer till fat leaves the masala. 

Add the whole stuffed potatoes and simmer for few minutes until fully cooked.  Add tomatoes and simmer for a minute, add cashewnut paste and stir carefully.  Sprinkle the garam masala and bring to a boil.

Aloo Chutneywale

  • Servings: 6
  • Difficulty: Average
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Ingredients

  • 6 medium potatoes
  • Oil for frying

Filling

Chutney

  • 2 cups coriander leaves
  • 1 cup mint leaves
  • ¼ cup raw mango or 2 tbsp. lemon juice

Gravy

  • 2 tbsp. ghee
  • 2 medium onions, chopped finely or ½ cup boiled onion paste – To make boiled onion paste: Peel, wash and roughly chop onions.  Place in a vessel, add 1 bay leaf, 1 black cardamom and ½ cup water.  Bring to  boil and cook on low till onions are transparent and liquid has evaporated. Grind to a paste.
  • 2 tbsp. ginger garlic paste
  • 1 tsp. cumin
  • 1 tsp. red chilli powder
  • 1 cup yogurt
  • ½ cup tomatoes
  • 3 tbsp. cashewnut paste – To make cashewnut paste:  Soak the cashewnuts in water for 30 minutes and grind to a paste.
  • 2 tsp. garam masala
  • Salt

Method

  1. Wash the potatoes and trim the sides to make barrel shapes. 
  2. Scoop out the centre to form a hollow leaving  ¼ inch around. 
  3. Deep fry in oil till light brown.
  4. Mash the paneer and mix with the chopped chillies and cashewnut pieces. 
  5. Stuff the potatoes with this filling.  Keep aside.
  6. Grind the chutney ingredients to a paste. 
  7. Whisk yogurt in a bowl. 
  8. Wash and chop tomatoes.
  9. Heat ghee in a vessel, add cumin and finely chopped onions or the ½ cup boiled onion paste and sauté for a minute.  Boiled onion paste will give you a smoother gravy. 
  10. Add the ginger garlic paste with ¼ cup water and stir till fat begins to separate. 
  11. Add the chutney masala and red chilli powder, sauté for few seconds. 
  12. Add yogurt and 1 cup water, mix, bring to a boil, reduce heat to low and simmer till fat leaves the masala. 
  13. Add the whole stuffed potatoes and simmer for few minutes until fully cooked. 
  14. Add tomatoes and simmer for a minute, add cashewnut paste and stir carefully. 
  15. Sprinkle the garam masala powder and bring to a boil.
  16. Adjust seasoning.  Cook in and open vessel, do not cover. 
  17. To serve, cut the potatoes carefully in half to reveal the stuffing.
  18. Serve with any Indian bread of your choice.

Extraordinary dishes prepared with ordinary vegetables. Also check out Musallam Phool Gobi & Imam Bayildi.

Egg Frittata with potato and sausages


Egg Frittata with potato and sausages

A spin-off on the famous Parsi “Papeta par Eedu”, with the additon of sausages, this is a really simple and quick breakfast bake, albeit in a frying pan! For more Egg-based options check out ‘Eggciting breakfasts’!

Slice the sausages thinly and fry 2 minutes till the edges turn crisp.

Fry the chopped onions & green chilli adding 1/2 tsp. salt. Add the tomatoes and fry for a minute and top with the sliced potatoes. Sprinkle over with salt and pepper. Cover and cook ten minutes.

Spread the fried sausages over the potatoes and break the eggs one by one over the sausages. Cover and cook till done. Garnish with chopped coriander leaves.

Egg Frittata with Potato & Sausages

  • Servings: 3
  • Difficulty: Easy
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Ingredients

  • 3 eggs
  • 2 medium onions, chopped
  • 1 Potato, thinly sliced
  • 1 Tomato, chopped
  • 2 green chillies, chopped
  • ¼ tsp turmeric powder (optional)
  • 3 Beef or Chicken Sausages (Frankfurters), thinly sliced
  • Salt and pepper to taste
  • 1 tbsp. coriander leaves, chopped
  • 1 tbs. ghee

Method

  1. On a frying pan or skillet, heat ghee and fry the sliced sausages for two minutes or till crisp at the edges. Remove and set aside. 
  2. To the same pan add chopped onion and green chillie and saute till onion is light brown,  add a spoon of ghee if required. Add turmeric and mix.
  3. Add tomatoes and sauté for a minute, add ½ tsp salt and mix. 
  4. Spread the potato slices evenly over the onion tomato mixture.  Sprinkle with salt and pepper. Cover the pan and let cook 10 minutes on low flame, till potatoes are almost cooked.
  5. Spread the sausage slices over the potatoes and then break the eggs one at a time over the sausages.  Cover and cook ten minutes or until the top is opaque and the eggs are cooked.  
  6. If you like the eggs runny, remove as soon as the whites are set. 
  7. Sprinkle with coriander leaves and serve immediately.

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