Potato many ways

Srividya Dantuluri

·

Follow

3 min read

·

Nov 27, 2023

--

Listen

Share

Poori Koora

1. Peel and cut the potatoes to the size you want. Par boil in a pressure cooker.
2. This curry needs quite a bit of onions. The quantity, cut and cook of the onions is what gives it the unique tatse of the hotel style curry.
3. The onions should be slightly more than the potatoes and cut vertically and left as long thin pieces.
4. In a kadai, add oil, liberal amount of chana dal, urad dal, mustard, red chilli and fry. Add slit green chillies and fry. Add onions and salt and fry until the onions are just cooked. Remember the onions should only loose the raw taste. It should not be completely cooked.
5. Add the potatoes along with the water from the cooker. Add turmeric and coriander powder. Cook until gravy thickens. Take some more water, as much as the gravy you want, add besan and mix well. Make sure the besan is not too much. It’s ok even if it is on the lower side. Add the besan mixture and cook on low heat with a closed lid for a good 10 mins.

For rice

1. In the pressure cooker add oil, jeera, urad dal, chana dal and fry. The oil should be slightly more than normal. Then fry onions and green chillies. The onions should be caramalized well.
2. Add roughly chopped potatoes and fry for a bit.
3. Add some water and pressure cook for 2 to 3 whistles.
4. Add salt, coriander powder, turmeric and cook until gravy thickens.

Dum aloo

1. Boil and peel baby potatoes. Roast them for a few minutes in a kadai with little oil.
2. Take the potatoes out. Add more oil, add onions, ginger garlic paste, salt and fry well. Add cashew paste and mix well. Add the potatoes, turmeric, chilli powder, coriander powder, cumin powder, masala powder and fry until the gravy starts leaving oil.
3. Beat some curd and add it and cook on high flame until the oil separates again. Add some water, little jaggery, and kasuri methi. Adjust all other spices. Cook on high flame without a lid until gravy thckens and the oil starts floating on the top.
4. Add curry leaves, coriander and mint leaves as garnish.

BBQ Nation — Cajun Potatoes

1. Take 20 baby potatoes and pressure cook for 2 – 3 whistles until just done . Do not over cook.
2. Toss the potatoes in some olive oil, salt and 3 tablespoons corn flour.
3. Flatten the potatoes and grill for 15 mins on each side in the oven with the broiler on.
4. Add 3/4 cup veg mayonnaise, chilli flakes, mixed herbs, onion powder, garlic powder, salt, pepper, kashmiri red chilli powder, 1/2 cup milk and mix. Adjust taste and consistency.
5. Before serving pour the thick sauce on top of the potatoes and garnish with thinly sliced raw onions and thinly sliced coriander.