Indian potato recipes collection.
- Indian Potato Recipes
- Samosa chaat
- Oats paneer cutlet
- Smashed Potatoes
- Aloo Tikki
- Ragda patties
- Bakery-style Potato Buns
- Aloo Tikki Burger
- Bombay Potatoes
- South Indian Potato Curry
- Aloo Palak (Potato and Spinach Curry)
- Aloo gobi (Potato and Cauliflower Curry)
- Aloo Baingan (Potato and Eggplant Curry)
- Potato Cabbage Curry
- Potato Papaya Curry
- Recipe card
- Bombay Potatoes
Indian Potato Recipes
Potatoes are an integral part of Indian cooking and are used in so many ways in an Indian meal - curries, side dishes, and snacks. Here is a collection of some delicious potato recipes that will be a great addition to your curry night or Indian feast.
There are always some potatoes stocked in our pantry. These recipes are a great way to enjoy versatile potatoes in a new way. They are made with simple ingredients along with whole and ground spices.
Browse through these Indian potato recipe collections ranging from classic Indian foods to some lip-smacking chaat (Indian street foods) that are a treat to the taste buds.
Oats paneer cutlet
Replace the paneer in this paneer tikka recipe made using tandoori masala to make tandoori aloo tikka.
Bakery-style Potato Buns
Aloo Tikki Burger
South Indian Potato Curry
Easy and delicious South Indian aloo curry is the perfect pair with masala dosa. This simple recipe uses black mustard seeds, cumin seeds, urad dal, and curry leaves as the tempering made it ghee or coconut oil. You can adjust the amount of chili pepper as per your liking. It is finished with lemon juice and fresh cilantro, giving it a delicious lemony-cilantro flavor.
Make them for brunch on a lazy weekend morning, or pair them with roti for a quick lunch. You can also use this potato masala to make aloo bonda.
Get the recipe here: Potato curry for masala dosa.
Aloo Palak (Potato and Spinach Curry)
Aloo gobi (Potato and Cauliflower Curry)
Replace the cauliflower in this recipe and add green peas to make aloo matar.
Aloo Baingan (Potato and Eggplant Curry)
Potato Cabbage Curry
Potato Papaya Curry
Boiling the potatoes:
- Wash and peel the potatoes. Cut them into cubes.
- Place them in a large pot and add cold water to cover them by one inch. Add ½ teaspoon each of ground turmeric and salt.
- Place the pot on high heat and bring it to a boil.
- Simmer and boil for 7-8 minutes, until the potatoes are nearly done.
- Strain the potatoes using a colander and set them aside.
Frying the boiled potatoes:
- Heat oil in a large frying pan and add mustard seeds.
- Once they begin to crackle, add the curry leaves and ginger. Saute for one minute.
- Add the onions next. Saute until the onions begin to brown, about 4-5 minutes.
- Add salt and the remaining spices - ground coriander, ground cumin, garam masala, chili powder, and ½ teaspoon of ground turmeric.
- Add ¼ cup of water and mix well. Simmer and let the spices cook for about 2-3 minutes.
- It is important not to add more water as we want the onion masala to be dry and not have a saucy consistency.
- Add the boiled potatoes and mix gently. Let it cook for 4-5 minutes, to allow the potatoes to soak up the flavors.
- Turn off the heat. Garnish with cilantro and serve.