Indian Potatoes Recipes

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INDIAN-ISH BAKED POTATOES

Of all the places my mom, who lives in Dallas, has traveled for work, her favorite will always be London - the cobblestone streets, the limitless sights, the walkability and, most important, the pubs. She spent a lot of time in pubs on early '90s London business trips, and the only vegetarian dish was very often a baked potato. This is where she discovered the ingenuity of filling a soft, steamy potato with all kinds of tasty toppings that absorb nicely into the starchy flesh. In this recipe, she subs out the big potato for smaller, thin-skinned ones (for a prettier presentation), and the bacon bits, chives and packaged cheese for spicier, brighter toppings: chiles, chaat masala, onions and ginger. This dish takes almost no time to put together once the potatoes are baked, but looks very impressive as an appetizer or a small side. Tip: Cut the ginger, onion and chiles while the potatoes bake, so everything is ready for assembly.

Provided by Priya Krishna

Categories     dinner, easy, snack, finger foods, vegetables, appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8



Indian-ish Baked Potatoes image

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.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 398 milligrams, Sugar 3 grams

1 pound small new potatoes or baby red potatoes
Kosher salt
3/4 cup sour cream
4 teaspoons minced fresh ginger
1/2 small red onion, finely diced
2 small Indian green chiles or Serrano chiles, finely chopped
2 teaspoons chaat masala
2 tablespoons chopped fresh cilantro stems and leaves, for garnish

ALOO MASALA (SPICED POTATOES)

A little bowl of simply spiced half-mashed potatoes and onion, glistening with fat, is a standard side dish at bustling restaurants that serve dosas. It's also one of the best vegetable dishes - inexpensive, quick and delicious - to add to your repertoire as a home cook. The key to these potatoes is water, not fat. Overcooking them just slightly ensures that they're tender, and that they hold enough moisture so when you drop them into the hot pan, they break up and meld into the sautéed onion mix, becoming almost indistinguishable from it. Though aloo masala is great with a hot dosa, it's a versatile dish that can also work as a side with other meals.

Provided by Tejal Rao

Categories     dinner, quick, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 13



Aloo Masala (Spiced Potatoes) image

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.

2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 4 cups)
2 tablespoons neutral oil, such as grapeseed or canola
1 tablespoon urad dal (split black gram)
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
2 tablespoons roughly chopped roasted cashews
1 green finger chile (or serrano chile), finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 medium yellow onion, chopped
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground turmeric
1/4 cup chopped cilantro leaves and tender stems
1/2 lemon, for squeezing

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