Most people use baby potatoes in dry vegetables or dum aloo. Here are some recipes of baby potatoes that will add flavour to your food. These three recipes are Shahi Aloo, Achari Aloo Tikka, Masala Aloo. Learn how to make them here.
Royal potatoes
Ingredients: • Baby potatoes: 16 • Oil: 3 tbsp • Finely chopped tomatoes: 1 cup • Curd: 3 tbsp • Red chilli powder: 1/2 tsp • Cashews: 6 • Raisins: 1 tsp • Finely chopped coriander leaves: 2 tbsp • Sugar: 1/2 tsp • Salt: to taste For making paste • Cinnamon stick: 1 piece • Cardamom: 2 • Cloves: 3 • Black pepper: 6 • Whole coriander seeds: 1 tsp • Whole cumin seeds: 1/2 tsp • Poppy seeds: 1 tsp • Finely chopped ginger: 1/2 tsp • Garlic: 3 cloves • Red chilli powder: 1/2 tsp
Method: Boil the potatoes and peel them. To make a paste of spices, put all the ingredients in the grinder. Add two to three teaspoons of water and prepare a fine paste. Heat oil in a pan and add the prepared paste to it. Cook on medium flame for two to three minutes. Now add finely chopped tomatoes in the pan. Mix all the ingredients while mashing them. Cook all the spices on medium flame for three to four minutes. Now add curd and red chili powder in the pan. Cook for one to two minutes while stirring the spices continuously. Now add cashews, raisins, coriander leaves, sugar, salt and a quarter cup of water in the pan and mix all the ingredients well. Cook the gravy for three to four minutes more while mixing all the ingredients continuously. Add boiled potatoes to the gravy and mix well. Cover and cook on medium flame for some time. Garnish with coriander leaves and serve.
Achari Aloo Tikka
Ingredients: • Boiled baby potatoes: 12 • Thick curd: 1/2 cup • Kashmiri red chilli powder: 1/2 tsp • Finely chopped green chillies: 1 tsp • Kasuri methi: 1 tsp • Black pepper powder: 1/2 tsp • Garam masala powder: 1/2 tsp • Salt: To taste • Mustard oil: 2 tsp • Lemon juice: 1 tsp • Finely chopped coriander leaves: 1 tsp • Onion diced: 1 • Tomato diced: 1 • Capsicum diced: 1 For Achari Masala Whole coriander seeds: 1 tsp • Fennel seeds: 1 tsp • Fenugreek seeds: 1/2 tsp • Nigella seeds: 1/2 tsp • Cumin seeds: 1/2 tsp
Method: Peel the boiled potatoes. Make holes in them with a fork. Heat a pan. Add all the ingredients of achari masala in it and dry roast them till they smell good. Turn off the gas and when the spices cool down, put them in the grinder and grind them. Now add curd, all the spices, prepared achari masala, lemon juice and finely chopped coriander leaves in a large vessel and mix all the ingredients well. Add boiled potatoes to this mixture and mix with hands. Add chopped vegetables and mix. Add one spoon of mustard oil to this mixture and mix. Now light a lump of coal. Put the burning coal in a small steel bowl. Place this bowl between the vessel containing potatoes and vegetables and cover the vessel well with foil paper for ten minutes. Soak the bamboo barbecue stick in water. Remove the foil from the vessel. Remove the coal too. Now one by one, thread the pieces of paneer, onion, capsicum and tomato on the bamboo skewer. Turn on the gas and grill them directly on the flame. Serve hot with sauce and favorite chutney.
Spicy Potatoes
Ingredients: • Baby Potatoes: 12 • Oil: as required • Whole Red Chillies: 1 • Mustard: 1 tsp • Curry Leaves: 10 • Coriander Powder: 1 tsp • Turmeric Powder: 1/2 tsp • Cumin Powder: 1 tsp • Red Chili Powder: 1 tsp • Garam Masala Powder: 1 tsp • Mango Powder: 1 tsp • Salt: to taste • Lemon Juice: 1 tsp • Finely Chopped Coriander Leaves: 3 Tsp
Method: Cook the baby potatoes in the cooker till it whistles three times. Let the pressure of the cooker release automatically. Peel the potatoes. Heat two teaspoons of oil in a pan. Add red chillies, curry leaves and mustard seeds. When the mustard seeds start crackling, add coriander powder, red chilli powder, dry mango powder, cumin powder, garam masala powder and turmeric powder to the pan and fry for a few seconds. Be careful not to burn the spices. Now add boiled potatoes and salt to the pan and mix well so that all the potatoes are coated with the spices. Cook the potatoes on medium flame for seven to eight minutes. Add lemon juice and mix all the ingredients once again. Turn off the gas. Garnish with coriander leaves and serve.
