5 Indian Potato Recipes Easy to Make at Home

Indian potato recipes make use of an extremely versatile vegetable to use, the potato. Potatoes can be used to make virtually any kind of meal.

It is a staple ingredient in some regions of the country and was brought to India by the Portuguese.

It is ideal that the humble potato is such a versatile ingredient because around 70% of Indians are vegetarians.

From pakoras to aloo gobi, there is a variety of dishes which can be produced for any time of the day and either eaten as a snack or as a main meal.

Many of them are also quite simple to make which is perfect for lovers of Indian cuisine.

This selection of dishes are fairly easy to make but all of them are filled with flavour as a result of the spices used. Feel free to adjust some of the spices for your own taste.

Here are five easy Indian potato recipes to make at home and enjoy.

Bombay Potatoes

When it comes to a prominent potato dish, Bombay potatoes are one of the most common foods that are enjoyed.

It is usually eaten as a side dish but it can be a main meal if you prefer. The soft potatoes have a slight crispiness when they are fried.

There are many flavours spanning from the spice to the slight citrus taste of the ginger.

This version features onions for an added depth of texture as well as an extra bite. The tomatoes offset the intense spice with the hint of acidity.

Ingredients

• 3 Large potatoes, cut into medium-sized cubes
• 1 Large onion, roughly chopped
• 3 Garlic cloves, peeled
• 1 tbsp ginger paste
• 1 Tomato quartered
• 1 tsp mustard seeds
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• ¾ tsp cumin seeds
• Salt, to taste
• Vegetable oil

Method

1. Bring a large pot of water to the boil and add salt. Add the potatoes and boil until just tender, check by piercing them with a fork. They are ready if the fork slightly goes through.
2. Blend the ginger, garlic and tomato until there is a smooth consistency.
3. Meanwhile, heat oil in a non-stick frying pan. Add the cumin and mustard seeds. Allow them to sizzle, then add the onion and cook for one minute.
4. Add the ginger-garlic mixture, the powdered spices and salt. Gently cook for two minutes until it becomes fragrant.
5. Gently add the potatoes and cook for five minutes until they are fully coated in the spices. If you prefer crispier potatoes, fry for longer.
6. Remove from the heat and enjoy with fresh roti or naan.

This recipe was adapted from Anjum Anand.

Aloo Gobi

Aloo gobi is a classic within Indian cuisine and one of the most well-known potato dishes. It may have originated in North India but it is popular all over the country as well as Bangladesh and Pakistan.

The potatoes and cauliflower come together, along with the spices for a well balanced vegetarian meal.

The subtle sweetness of the cauliflower is an ideal contrast to the earthy potatoes, however, the ginger and garlic add an intense depth of flavour.

It is fairly simple to make and promises an array of unique flavours combined into one dish.

Ingredients

• 1 Small cauliflower, cut into small florets
• 2 Potatoes, peeled and diced into small cubes
• 1 Onion, finely chopped
• 1 Green chilli, finely chopped
• ½ tin of chopped tomatoes
• 2 Garlic cloves, finely chopped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tbsp ginger, grated
• 1 tsp dried fenugreek leaves
• 1 tsp turmeric powder
• Salt, to taste
• 2 tbsp oil
• A small bunch of coriander, chopped

Method

1. Wash and drain the cauliflower. Ensure that it is completely dry before cooking.
2. Heat the oil in a pan and add the mustard seeds. Add they sizzle, add the cumin seeds.
3. When they sizzle, add the onions and garlic. Fry until they become soft and lightly brown.
4. Reduce the heat and add the tomatoes, ginger, salt, turmeric, chilli and fenugreek leaves. Cook until the ingredients combine and begin to form a thick masala paste.
5. Add the potatoes and stir to coat in the masala paste. Reduce the heat to low and cover. Allow it to cook for 10 minutes, stirring occasionally.
6. Add the cauliflower and stir until it is well combined with the other ingredients. Cover and allow it to cook for 30 minutes until the vegetables are cooked through.
7. Occasionally, stir gently to prevent the vegetables from going mushy.
8. Add some garam masala, mix and garnish with coriander before serving.

This recipe was inspired by Hari Ghotra.

Aloo Tikki

Aloo Tikki is a simple potato-based snack which is enjoyed throughout the Indian subcontinent.

They are typically made using potatoes, peas and several spices to create a tasty snack. They are usually shaped into circles.

When they are fried, there is an array of textures as the potato is crisp on the outside while the inside remains soft and fluffy.

Aloo Tikki is a versatile dish as it can be incorporated into a number of meals like making a burger which is a great variation on a vegetarian burger.

Ingredients

• 3 Medium potatoes, peeled, boiled and mashed
• ¾ cups Green peas, boiled
• 2 Green chillies, finely chopped
• 1 tsp red chilli powder
• 1½ tsp chaat masala
• 3 tbsp coriander, finely chopped
• 2 tsp lemon juice
• Salt, to taste
• 2 tbsp oil, for shallow frying

Method

1. Place the mashed potatoes and boiled peas into a bowl. Add the rest of the ingredients except for the oil.
2. Mix everything together until the ingredients come together and become like a dough.
3. Divide the mixture into 15 equal portions and shape into patty shapes.
4. Heat a frying pan on medium heat. Add a little bit of the oil. When hot, gently add the tikkis.
5. Drizzle some oil on each tikki and fry until one side becomes golden and crispy then flip and cook until that also becomes crispy and golden-brown.

This recipe was inspired by Spice up the Curry.

Aloo Paratha

Paratha is a great alternative to roti as it is more filling thanks to a filling within the dough. There several types and the most common variation is made with potato.

It is a fan favourite and can be both mild or spicy depending on your taste preferences. For even more heat, add chopped chillies or chilli flakes.

The potato makes it more filling for those who want to enjoy a nourishing snack.

It does require prior preparation to ensure that all the elements are made properly.

Ingredients

• 2 Medium potatoes, peeled and boiled
• 1 Green chilli, finely chopped
• ¼ tsp carom seeds
• ¼ tsp cumin powder
• 2 tbsp coriander, finely chopped
• ¼ tsp garam masala
• ¼ tsp dry mango powder
• Red chilli powder, to taste
• Salt, to taste
• 4 tsp oil

For the Dough

• 1½ cups of durum whole wheat flour
• ¼ tsp salt
• 1 tsp vegetable oil
• Water, to knead the dough

Method

1. In a bowl, mix the flour, oil and salt. Add the water a little at a time and mix.
2. Knead to form a smooth and soft dough. Cover and allow the dough to rest for 20 minutes.
3. When rested, divide the dough into six equal parts.
4. To make the filling, mash the potatoes and place into a bowl. Add the coriander, carom seeds, green chilli, cumin powder, garam masala, mango powder, red chilli powder and salt. Mix until all the ingredients have fully combined.
5. To make the paratha, take a dough ball and roll into a circle. As an option, apply a little oil all over the rolled dough.
6. Place three tablespoons of the filling in the centre of the dough. Bring all the edges together and pinch to seal the edges.
7. Use your hands to flatten the dough ball. Then roll into a circle with an 8-inch diameter. Apply equal pressure when rolling.
8. Place the paratha onto a hot tawa. Cook for one minute then flip it over. Apply a quarter teaspoon on the half-cooked side and flip again.
9. Apply the same amount of oil onto the other side. Press down with a spatula and cook the paratha until both sides become golden brown.
10. Repeat the process with the rest of the dough balls.

This recipe was inspired by Cook with Manali.

Potato Pakoras

Pakoras are one of India’s most enjoyed snacks and come in many variations. It usually involves a combination of different vegetables, spices and gram flour.

This is a potato version where the ingredient is on show. It is quite simple to make and the batter is similar to a Japanese tempura dish.

Each potato disc is full of flavour as the crisp batter features a mix of flavours from the spices used while the potato remains soft.

They taste best alongside a sweet chutney for an ideal contrast of flavours.

Ingredients

• 1 Medium potato
• 1 tbsp rice flour
• 100g gram flour sieved
• ½ tsp cumin seeds
• ½ tsp carom seeds
• 1 tbsp ginger, grated
• ½ tsp red chilli powder
• 1 tsp garam masala
• ¾ cup of water
• A pinch of coriander, chopped
• Salt, to taste
• 1 tsp chaat masala powder

Method

1. Peel and thinly slice the potato. Meanwhile, in a large bowl, mix all the dry ingredients with the water to form a batter. Adjust the seasoning to your preference.
2. Heat oil in a deep frying pan. When hot, dip each potato slice into the batter and gently place into the pan but do not overcrowd it.
3. Fry the pakoras until they become golden and crisp. Briefly stir so that they become evenly cooked.
4. Use a slotted spoon to remove the cooked pakoras. Drain on kitchen paper.
5. Once all the pakoras are cooked, sprinkle with the chaat masala powder and serve with mint chutney.

This recipe was inspired by Hari Ghotra.

This selection of potato-based dishes are very popular within Indian cuisine and promise a plethora of flavours.

They are relatively simple to make and they all showcase potatoes as the main ingredient especially when various tastes and textures are produced within these dishes.

These Indian potato recipes are a great guide but feel free to adjust some of the ingredients for your own taste. Whatever you do, these recipes will certainly highlight the delicious dishes you can create with potatoes.