Potato Masala| Urulai Kizhangu Masala | உருளைக் கிழங்கு மசாலா

Potato Masala is a flavorful South Indian dish made with boiled potatoes, and simmered in a spiced onion-tomato base. Unlike the milder poori masala, this version is richer and more robust and pairs perfectly with Chapathi. It can also be served as a side dish for any rice varieties.

Ingredients

• Onion - 1, large sized
• Green chilies - 1, slit lengthwise
• Ginger Garlic paste - 1 tsp 
• Tomato - 2, medium sized
• Turmeric Powder - 1/2 tsp 
• Red chilli powder - 1 tsp 
• Coriander powder - 1 tsp
• Garam masala - 1/2 Tsp
• Potato - 6
• Coriander Leaves - to garnish

    For the seasoning 

• Peanut Oil - 3 tbsp
• Mustard Seeds - 1/2 tsp
• Urad Dal - 1 tsp 
• Red chillies - 1, broken into half
• Hing - 1/2 tsp
• Curry Leaves - few

Method

1. Pressure cook the potatoes, peel the skin and cut into cubes. Keep it aside.
2. Heat oil in a pan and add tempering ingredients one by one. Fry for few seconds.
3. Add onion and green chillies, and cook until soft and translucent for about 4-5 mins.
4. Add ginger garlic paste and stir until the raw smell goes away.
5. Add finely chopped tomatoes and cook until mushy.
6. Now add turmeric powder, chilli powder, coriander powder and garam masala and cook until the oil leaves the masala.
7. Add the cubed potatoes and gently mix until the masala is coated well.
8. Cook for few mins and garnish with finely chopped coriander leaves.
9. Serve hot with Rice/Chapathi.

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Potato and Broccoli Stir Fry

Potato and broccoli stir fry is delicious served as a side dish for rice or chapathi. It is very quick and easy to prepare. Broccoli and potatoes are a very simple combo of healthy and comfort food.

Broccoli is one of the best health-boosting foods and it has numerous health benefits. It is one of the cruciferous vegetables and to receive the health benefits include broccoli as part of your diet at least 2-3 times per week.

Ingredients

• Broccoli florets - 1 cup
• Potato - 1 cup, chopped
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Salt - to taste

     For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp

Method

1. Wash broccoli florets in hot water and keep aside.
2. Heat oil in a pan and add mustard seeds. Once the mustard seeds start to sputter, add cumin seeds.
3. Add the chopped potatoes, turmeric powder, chilli powder and salt. Stir fry the potatoes in medium flame until they are half-cooked.
4. Now add the broccoli florets and stir fry for another 5 minutes.
5. Adjust salt to taste and serve hot.

Tips

- Do not add water while cooking potatoes. Cover and cook in low-medium flame to cook faster.

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Aloo Capsicum Sabzi|Potato Capsicum Curry

Aloo capsicum curry is a simple North Indian dry curry that goes perfectly as a side dish for both chapati and rice. Potato and capsicum is an awesome veg combo loved by many.

Ingredients

• Potatoes - 4, medium sized
• Capsicum - 1, large sized
• Onion - 1, medium sized
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Cumin powder - 1/2 tsp
• Oil - 1 tbsp
• Cumin seeds - 1 tsp
• Salt - to taste
• Coriander leaves - to garnish

     To grind

• Tomatoes - 2, medium sized
• Dry coriander seeds - 1 tsp
• Green Chillies - 1

Method

1. Boil the potatoes for 15-20 minutes. Peel the skin, cut into cubes and keep aside.
2. Grind tomatoes, green chillies and dry coriander seeds together into puree and keep aside.
3. Heat oil in a pan and add cumin seeds.
4. Add onion and fry until light brown.
5. Add ginger garlic paste and fry for 1-2 minutes in low-medium heat.
6. Add turmeric powder, cumin powder and garam masala. Mix well.
7. Now add tomato puree and salt and cook till the oil oozes out of the mixture.
8. Then add cubed potatoes and capsicum and mix well.
9. Add 1/4 cup of water and cook covered in medium heat until done. The consistency of the gravy should be thick.
10. Garnish with coriander leaves and serve hot with chapati or rice.

Notes

- Don't pressure cook the potatoes as it gets mushy while cooking the gravy.

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Aloo Poha|Urulaikizhangu Aval Upma

Aloo Poha is a quick, easy and healthy North Indian breakfast dish or snack. It is light, easy to digest and good for diabetes. Eating poha regularly can prevent iron deficiency or anaemia.

Aloo Poha

Ingredients

• Thick flattened rice/Poha - 1 cup
• Onion - 1, big sized
• Potato - 1 cup, chopped into small cubes
• Ginger - 1 tsp, grated
• Green chilies - 1, sliced lengthwise
• Turmeric powder - 1/4 tsp
• Lemon juice - 1 tbsp
• Roasted peanuts - 2 tbsp
• Coriander leaves - To garnish
• Salt - as required

     For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Curry leaves - few

Method

1. Take poha in a strainer/colander and wash in running water until the poha absorbs enough water and becomes soft. Don't wash it too much or else it becomes mushy.
2. Heat oil in a pan and add mustard seeds.
3. Once the mustard seeds start to splutter, add urad dal and curry leaves.
4. When the dal turns light brown, add ginger, roasted peanuts, chopped onions and green chillies. Fry till the onions turn transparent.
5. Add turmeric powder, chopped potatoes and salt and mix well. Cook the potatoes till they are soft.
6. Add the poha and mix gently. Adjust salt to taste. Cook for 2 -3 minutes in low flame.
7. Add lemon juice and mix well. Garnish with coriander leaves and serve hot.

Tips

- Adding lemon juice to the poha helps in better absorption of iron.

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Aloo Bonda|Urulaikizhangu bonda|உருளைக்கிழங்கு போண்டா

Aloo Bonda is a popular south indian deep fried snack made with gram flour batter and stuffed with potato filling.

Ingredients

• Potatoes - 3, medium sized
• Onion - 1, medium
• Grated ginger - 1 tbsp
• Green chilli - 1
• Turmeric powder - 1/4 tsp
• Cilantro - 2 tbsp, finely chopped
• Curry leaves - few
• Urad dal - 1 tsp
• Mustard seeds - 1/2 tsp
• Oil - 1 tbsp
• Salt - To taste

     For the batter

• Gram flour - 1/2 cup
• Rice flour - 1 tbsp
• Asafoetida/Hing/பெருங்காயம் - 2 pinches
• Baking soda - 1/4 tsp
• Chilli powder - 1/2 tsp
• Salt - to taste
• Oil - To deep fry

Method

1. Pressure cook the potatoes for 3 whistles. Cool down, peel off the skin and mash it well.
2. Heat oil in a pan and add mustard seeds. Once it splutters, add urad dal and fry till it turns slight brown.
3. Add curry leaves and grated ginger and saute for few seconds and add onion and green chilli.
4. Cook till the onion turns soft.
5. Add turmeric powder and salt.
6. Now add the mashed potatoes and mix well. Cook for 2 minutes.
7. Cool down and make small balls. Keep aside.
8. In a bowl mix gram flour, rice flour, asafoetida, baking soda, chilli powder and salt. Add water slowly to make a thick batter.
9. Heat oil in a pan. Dip a potato ball in the batter, coat it well and slowly drop into the pan. Repeat for other balls.
10. Fry the balls for a minute in medium heat and turn over to cook evenly on both sides. Fry them until all sides are golden brown.
11. Serve them hot with chutney/sauce.

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Aloo Methi ki Sabzi

Aloo Methi is a simple and quick North Indian dish prepared with potatoes, fenugreek leaves and spices. This is a dry version and can be served as a side dish for chapathi or rice.

Fenugreek leaves are strongly aromatic and flavorful. It has excellent medicinal properties and should be used as part of your daily diet.

        

Ingredients

• Potatoes - 4 medium sized
• Methi leaves - 2 cups
• Cumin seeds - 1/2 tsp
• Red chilies - 3 broken in 2 pieces
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tbsp
• Asafoetida/Hing - a pinch
• Salt - to taste
• Oil - 2 tbsp

Method

1. Cube the potatoes and chop the methi leaves finely.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds crackle add hing and red chilies followed by turmeric powder and coriander powder.
4. Sauté for few seconds and add cubed potatoes and chopped methi leaves. Mix well and cook covered. If it turns dry just add little water.
5. Adjust salt to taste and when it's done add amchur powder and mix well. Turn off the stove and is ready to serve.

Tips

- You can also substitute 1/2 cup of dry methi leaves for 2 cups of fresh leaves.

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Vegetable Biryani

Vegetable Biryani is a healthy and colorful rice dish prepared with spices and vegetables. This nutrient rich recipe contains soya chunks and vegetables chiefly carrots and green beans. Protein-rich soya chunks provides similar taste of meat and is good for women health to maintain healthy bones and overcome menopausal symptoms.

Ingredients

• Basmati rice - 2 cups
• Carrot - 1/2 cup, chopped
• Green beans - 1/4 cup, cut into 1 inch pieces
• Potato - 1/2 cup, peeled and cubed
• Soya chunks - 1/2 cup
• Onion - 1, medium sized
• Tomatoes - 2, large sized
• Ginger garlic paste - 2 tbsp
• Chilli powder - 1 tsp
• Biryani masala - 2 tbsp
• Garam masala - 1 tbsp
• Mint leaves - 1/2 cup
• Coriander leaves - 1/2 cup
• Cinnamon/பட்டை - 1 inch
• Cloves/கிராம்பு - 2
• Fennel seeds/சோம்பு - 1 tsp
• Marathi mokku/மராத்தி மொக்கு - 2
• Star anise/Annachi mokku/அன்னாச்சி மொக்கு - 2
• Bay leaf - 1
• Salt - To taste
• Ghee - 1 tbsp
• Oil - 1 tbsp

Method

1. Soak the basmati rice for half an hour. Drain the water and keep aside.
2. Boil water in a pan and turn off the stove. Add soy chunks and let it sit for 5 minutes. Rinse with cold water and squeeze the water. Keep aside.
3. Heat ghee and oil in a cooker and add cinnamon, cloves, fennel seeds and bay leaf. Saute till it leaves a nice aroma.
4. Add chopped onions and little salt. Saute till golden brown.
5. Add ginger garlic paste and tomatoes. Cook till mashed.
6. Add coriander leaves and mint leaves & cook till wilted.
7. Add chilli powder, biryani masala and garam masala & mix well.
8. Then add chopped vegetables and soy chunks to the cooker and cook for 2 minutes.
9. Now add well drained rice and mix well.
10. Add 3 cups of water and adjust salt to taste.
11. Close the lid and cook for 1 whistle. Then simmer the stove for 5 minutes and turn it off.
12. After the pressure is released gently mix the rice.
13. Serve hot with raita.

Tips

- You can add or omit vegetables like potatoes, green peas, cauliflower, capsicum and beetroot.
- You can also sprinkle some ghee roasted dry fruits over the rice before serving.

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Vegetable Vada

Vegetable vada is a tasty, healthy snack which is easy to make. It is made by deep frying mixture of urad dal batter and vegetables. You can add vegetables of your choice. 

Ingredients

• Urad dal - 2 cups
• Carrot - 1
• Cabbage - 1/2 cup, chopped
• Potatoes - 2 (small size)
• Onion - 1
• Ginger - 1 inch
• Green chillies - 2
• Salt - To taste
• Oil - For frying
• Curry leaves - Few
• Coriander leaves - Few

Method

1. Soak the Urad dal for at least 2 hours.
2. Add little water and grind the dal in mixie along with boiled potatoes, ginger and salt. Sprinkle water when needed.
3. When batter becomes soft paste, pour it in a bowl.
4. Grate the carrot using grater and chop the onion, cabbage, green chillies, curry leaves and coriander leaves finely.
5. Add all the above to the batter and mix well.
6. Deep fry the vadas in the oil until it turns golden brown.
7. Serve hot with any chutney or sauce.

Tips

- Try to incorporate the potatoes as they make the vada crispy and enriches the taste.

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Vegetable Kurma

Vegetable kurma is a healthy coconut based gravy mixed with vegetables and Indian spices. It is a great side dish for poori, chapathi or paratha.

Ingredients

• Carrot - 1 cup, chopped
• Green Beans - 1/2 cup, chopped
• Cauliflower - 5 to 6 florets
• Potato - 1, large size
• Green peas - 1/4 cup
• Onion - 1, medium sized
• Tomato - 1, large sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tbsp
• Grated Coconut - 1/2 cup
• Roasted gram/பொட்டுகடலை - 1 tbsp
• Cinnamon/பட்டை - 1 inch (2 pieces)
• Cloves/லவங்கம் - 2
• Cardamom/ஏலக்காய் - 1
• Fennel seeds/சோம்பு - 1 tsp
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp

Method

1. Heat oil in a pressure cooker and add cinnamon.
2. Add finely chopped onions and saute until soft.
3. Add ginger garlic paste and fry for few seconds.
4. Add chopped tomatoes and cook until it gets mashed.
5. Now add turmeric powder, chilli powder, coriander powder, garam masala & salt and mix well till the raw smell goes.
6. Add all the vegetables and add water.
7. Meanwhile, grind grated coconut, roasted gram, cinnamon, cloves, cardamom and fennel seeds into a smooth paste.
8. Add this into the boiling gravy. Adjust the salt to taste and close the lid. Cook for one whistle.
9. Garnish with coriander leaves and serve hot.

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Potato Fry|UrulaiKizhangu Poriyal|உருளைக்கிழங்கு பொறியல்

Potato fry is a perfect side dish for rice and sambar/rasam. It also tastes great with lemon rice or any variety rice.

Ingredients

• Potatoes - 3, medium sized
• Chopped Onion - 1/2 cup
• Ginger paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Garam masala - 2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Asafoetida/Hing/பெருங்காயம் - A pinch
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tsp

Method

1. Pressure cook the potatoes for 3 whistles. Cool down, peel off the skin and cut into 1 inch cubes.
2. Heat oil in a pan and add mustard seeds. Once it splutters, add urad dal and fry till it turns slight brown.
3. Add HIng, curry leaves & ginger paste and fry for few seconds.
4. Add chopped onion & little salt and fry till it turns soft.
5. Add turmeric powder, chilli powder, garam masala & salt and saute well till the raw smell goes.
6.  Now add potatoes, simmer the stove and cook gently without mashing it.
7. Cook till it turns golden brown.
8. Garnish with coriander leaves and serve hot.

Tips

Potatoes may lead to gas formation in stomach and asafoetida has the benefit of reducing the gas. So add a pinch of it whenever you cook potatoes.

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Aloo Palak Curry

Aloo Palak curry is made from pureed spinach and potatoes. The health benefits of spinach are numerous and consuming potatoes everyday can lower high blood pressure without resulting in an increase in weight. The calcium and vitamins in spinach combined with the dietary potassium in potatoes makes this dish healthy pick in your food menu.

Ingredients

• Spinach - 2 bunch
• Potatoes - 2, medium sized
• Onion - 1
• Tomatoes - 3, medium sized
• Turmeric powder - 1 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Cumin powder - 1 tsp
• Garam masala - 1 tsp
• Cinnamon - 1 inch
• Ginger garlic paste - 1 tbsp
• Oil - 3 tsp
• Salt - To taste

Method

1. Pressure cook potatoes till soft, but not mushy. Peel the skin and cut into big pieces. Keep aside.
2. Remove the stems from the spinach and add to the boiling water. Cook for 3-4 minutes, cool it and grind it to a paste. Reserve the water for gravy.
3. In a pan, add 1 tsp of oil and add cinnamon, chopped onions. Add chopped tomatoes when the onion turns slightly pink. Don't overcook. Cool the mixture and grind it to a paste.
4. Add 2 tsp of oil in a pan and add onion tomato paste and salt.
5. Add ginger garlic paste and cook for 2 minutes.
6. Add turmeric powder, chilli powder, coriander powder, cumin powder and garam masala and cook till the oil begins to separate.
7. Add spinach puree and mix well.
8. Add potatoes and the reserved water and simmer for 10 minutes so that the potato absorbs the gravy.
9. Serve hot with any Indian bread.

Tips

- This recipe seems to take longer time but if the first 3 steps are paralleled, it will not take more than 30 minutes.

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