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Cover: Some like it hot

Recipes with potatoes

28Jun 12

Dum Aloo

Dum AlooDum Aloo is a delicious vegetarian potato dish. It consists of fried potatoes in a thick yoghurt gravy. Since Dum Aloo is a lot like a potato stew,  (try this red lentil and potato bake recipe), it is rather substantial and filling, so it makes for a great veggie meal.

This potato dish goes well with naan bread or even with rice. When preparing this recipe, be careful not to add too much ginger, or it will overpower the entire dish.

The potatoes and yoghurt gravy can be garnished with chopped coriander leaves. This will give the dish a lovely refreshing touch.

Ingredients:

  • 10 small potatoes
  • 4 onions
  • 3tbsp ghee
  • 4 curry leaves
  • 2 bay leaves
  • 1tsp ginger powder
  • 1/2tsp red chilli powder
  • 2tsp coriander powder
  • 1tsp cumin powder
  • 250ml yoghurt
  • Pinch of salt to taste
  • 1/2tsp garam masala powder
  • vegetable oil to deep fry the potatoes
  • 10g fresh coriander

Preparation Method:

  1. Boil the potatoes. (This will cut down on the amount of time you need to fry them later, so it will be less fattening.) Drain them and wait for them to cool before  peeling and cutting them in half.
  2. Fill a pot with vegetable oil and warm it up on high heat.
  3. Once the oil is hot enough, slowly add in the potatoes. Deep fry them until they turn light brown.
  4. Remove the potatoes and set them aside.
  5. Chop the onions very finely. They should be almost minced.
  6. In a pot, heat up the ghee.
  7. Now add the onions and fry them until they are light brown.
  8. Lower the flame. Add the curry leaves and bay leaves to the pan and continue frying.
  9. Now add the ginger powder to the pan and continue frying on a low flame while stirring slowly. Be careful not to let anything get burnt.
  10. Stir in the red chilli powder, coriander powder and cumin powder.
  11. Slowly stir in the yoghurt.
  12. Add the salt.
  13. Now slowly add in the fried potatoes.
  14. Stir in the garam masala powder.
  15. Cover the pot and let this simmer for about 15 minutes on a low flame, stirring occasionally. You will see the gravy get thicker.
  16. Serve hot and garnish the Dum Aloo with chopped cilantro leaves.

Takes: 1 hour
Makes: Enough for 4 servings

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09May 12

Malai Kofta

Malai KoftaMalai Kofta is a traditional dish and is the vegetarian alternative to meatballs. It is most often eaten on special occassions. The koftas are little fried potato dumplings in a rich, heavy gravy. (Sort of like my aloo bonda snacks, except those don’t have the delicious gravy.) Needless to say this is not a low-fat recipe!

An essential ingredient for Mailai Kofta is paneer, a fresh Indian cheese. It tastes a bit like cottage cheese, so you can substitute cottage cheese if you are not able to find paneer in your local Indian grocery store. But if you can find it, I strongly suggest you buy it. It is quite delicious and will give this recipe a more authentic taste.

Malai kofta is a delicious savoury dish of Moghlai origin; it is a north Indian speciality, and they go very well served with tasty Naan bread and/or basmati rice. There are lots of varieties; in fact, in Pakistan and Iran, koftas are usually made of beef and chicken, and in Bengal, a region of eastern India, koftas are made with prawns, fish, green bananas, cabbage, as well as minced goat meat.

Honestly, it’s not a short or easy recipe, but it’s all worth it in the end – trust me.

 

Malai Kofta
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Malai Kofta is a traditional vegetarian dish.
Ingredients
  • 8 medium Potatoes
  • 140g Paneer
  • 50g green peas
  • 6 Green Chilli Peppers, finely chopped
  • 1tsp Ginger Powder
  • 1tsp Coriander Powder
  • ½tsp Cumin Powder
  • Pinch of Salt to taste
  • 2tbsp Vegetable Oil
  • 8 Cardamom Seeds
  • 4cm of stick of Cinnamon
  • 8 Cloves
  • 150ml Cream
  • 200ml Whole Milk
  • 2tsp White Pepper Powder
  • 1tsp Turmeric Powder
  • 500 ml Water
Instructions
  1. Peel, boil and mash the potatoes. You can do this last step with a hand blender or with a potato masher.
  2. Mix half the paneer, green chilli peppers, ginger powder, coriander powder, cumin powder and salt together in a bowl.
  3. Add the mashed potatoes and mix.
  4. Oil your hands slightly. Now take a small ball of the mixture in your hands. Roll the ball so it is nice and round.
  5. Repeat this with the remaining mixture until you have about 12 round balls. Set the balls aside.
  6. Heat up the vegetable oil. Add the cardamom, cinnamon and cloves to the pan and roast them gently on a low flame.
  7. Remove the cardamom, cinnamon and cloves from the pan. Let them cool down a bit and then grind them with a mortar and pestle.
  8. Mix the cream, green peas, remaining paneer and milk together in a bowl to make a paste.
  9. Heat up the ghee in the same pan.
  10. Add the white pepper powder and turmeric powder and fry for a few seconds.
  11. Now add the paste and fry for 8 minutes.
  12. Add in the water and lower the flame.
  13. Let simmer for 20 minutes, stirring occasionally.
  14. Fill a pan with vegetable oil and heat it on a high flame until there are bubbles.
  15. Gently add in the koftas and deep fry them until they are golden brown.
  16. Remove them and serve with the gravy.

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24Apr 12

Aloo Bonda Snacks

Aloo Bonda 

Aloo Bonda is a snack made of mashed potatoes dipped in batter and deep-fried. It is fantastic finger food, so I often serve it at parties as an appetizer.

These snacks can be served hot, straight from the deep fryer. Or you can also enjoy them after they have cooled down. Many people eat them with ketchup, but I prefer them with my Green Chutney recipe.

Ingredients:

  • 8 large potatoes
  • 1tsp mustard seeds
  • 1tsp cumin seeds
  • 2 large onions, finely chopped
  • 1 slice of finely chopped ginger
  • 4 large green chilli peppers, finely chopped
  • 500g carrots, chopped
  • 500g peas
  • 2tsp lemon juice
  • 250g gram flour
  • 1tsp baking powder
  • 240ml of water
  • 6 tbsp Vegetable oil
  • Salt to taste

Preparation Method:

  1. Peel the potatoes and boil them.
  2. Mash them and add a little bit of salt. Set the pot with the potatoes aside.
  3. In a pan, heat up 1 tbsp of vegetable oil.
  4. Add the mustard seeds. Careful! They will crackle and pop.
  5. Add the cumin seeds.
  6. Chop the onions, ginger and green chilli peppers very finely.
  7. Add these chopped ingredients to the pan and stir briskly. Fry them until the onions are light brown. Add a little salt to make the onions sweat a bit.
  8. Chop the carrots and add to the pan along with the peas.
  9. Lower the heat and cook for about 15 minutes.
  10. Add the mashed potatoes to the pan and mix them in slowly. Let them fry for 5 minutes.
  11. Now remove the potato mix from the pan and set it aside in a large bowl. Sprinkle in a bit of lemon juice. Set this aside to cool.
  12. In a separate large bowl, mix the gram flour, 5tbsp of vegetable oil, water, a pinch of salt and the baking powder. Mix these ingredients together to form a thick batter.
  13. Heat a pot full of oil for deep frying.
  14. Once the potato filling has fully cooled down, form small round balls with them. Take a handful of the filling and form a round ball with the palm of your hand. You should be able to make about 8 round potato balls.
  15. Now take one of these potato balls and dip it in the batter.
  16. Gently lower it into the oil.
  17. Repeat this with all 8 balls. You can fry them all together in the pot.
  18. Deep fry them until they are crispy.

Makes: 8 Aloo Bondas
Takes: 2 hours

 

Note: For another potato recipe, try these Minty Jersey Royals with Chives and Lemon Butter.

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21Mar 12

Vegetable Samosas

Vegetable SamosasVegetable Samosas make a delicious snack at a party. They also work well as an accompaniment to a curry dish such as this Mussel Rassam recipe or as a starter. Eat them hot just after you’ve cooked them, or keep them in the fridge for up to 3 days and eat them cold. I like them with a big dollop of mango chutney, but if you don’t want the fuss of spoons and forks, just enjoy them as a finger food.

Ingredients

To make the pastry
• 380g plain white flour
• 155g white self-raising flour
• 130g butter

To make the samosa filling
• 4 tablespoons vegetable oil
• 1 pinch of panch phoron (Bengali five-spice)
• 2 onions, chopped finely
• 3 large potatoes, cut into small cubes
• 100g peas
• 1 green chilli, chopped finely (add another if you like your samosas hot!)
• 1 teaspoon ground turmeric
• Salt
• Vegetable oil in which to deep fry

Preparation Method

To make the pastry:
1. Put the 2 types of flour along with the butter into a mixing bowl and work the contents together. Drop in a dash of warm water and knead the mixture into a dough that should be elastic in consistency.
2. Make 12 dough balls and with a rolling pin, roll each ball into a circle. Then cut each circle in half.

To make the samosa filling:
3. Heat the vegetable oil in a frying pan; add the panch phoron and the onions; and fry until the onions turn a lovely golden brown. Add the chillies, turmeric, potatoes and peas; then season with salt. Cook the vegetables on a low heat until they are soft, stirring the contents of the pan frequently.

4. Make little islands with the filling on the half-circles of dough, using a teaspoon. 1 teaspoon on each piece of dough should be enough. Fold the dough into triangle shapes.

5. Take a heavy-based pan, fill it halfway with vegetable oil, and heat on high. You’ll know when the oil is ready to use if you drop a tiny piece of onion or other small piece of leftover veg into the oil and it sizzles immediately. Lower a few of the dough parcels into the hot oil and deep fry for 4-5 minutes or until crisp-looking and golden brown in colour.

6. Using a slotted spoon to drain the oil, carefully scoop the samosas out onto a plate covered with a piece of kitchen roll which will remove some of the excess oil. Repeat the process with the remaining parcels, cooking a few at a time. When all of the samosas are cooked and drained, they are ready to serve.

Note: Hot oil can be dangerous and should never be left unattended.

Takes: 65 minutes

Makes: 24 Vegetable Samosas

 

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