The Weekend Platter – The Humble Potato Takes Centre Stage!

Crispy Masala Potato Bites

A crunchy outside, a soft centre and a burst of Indian spices make these potato bites an irresistible tea-time snack.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 3–4

Ingredients

• 3 medium-sized potatoes
• 2 tablespoons cornflour
• 1 tablespoon rice flour
• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon chaat masala
• ½ teaspoon black pepper
• Salt to taste
• 1 tablespoon chopped coriander
• Oil for frying

Method

1. Boil the potatoes until just tender. Allow them to cool, peel and cut into bite-sized cubes.
2. In a bowl, combine cornflour, rice flour, chilli powder, cumin powder, black pepper and salt.
3. Add the potato cubes and gently coat them with the spice mixture.
4. Heat oil in a pan and fry the potatoes until golden and crispy.
5. Remove and sprinkle chaat masala and chopped coriander.
6. Serve hot with mint chutney or tomato ketchup.

Weekend tip: Add a squeeze of lemon and a little finely chopped green chilli just before serving for an extra zing.

Creamy Punjabi Dum Aloo

Small potatoes simmered in a rich, aromatic gravy make this traditional North Indian favourite a wonderful addition to your weekend dining table.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3–4

Ingredients

• 500 g baby potatoes
• 2 medium onions, finely chopped
• 2 tomatoes, pureed
• ½ cup whisked yoghurt
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil or ghee
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 1 tablespoon cashew paste (optional)
• Salt to taste
• Fresh coriander for garnish

Method

1. Boil the baby potatoes until just tender. Peel and prick them lightly with a fork.
2. Shallow-fry the potatoes in a little oil until lightly golden. Keep aside.
3. Heat oil or ghee in a pan. Add cumin seeds and chopped onions. Cook until golden.
4. Add ginger-garlic paste and tomato puree. Cook until the mixture thickens and the oil begins to separate.
5. Lower the heat and gradually add whisked yoghurt, stirring continuously.
6. Add turmeric, red chilli powder, coriander powder, garam masala and salt.
7. Add cashew paste if using, followed by the fried potatoes and a little water to achieve the desired gravy consistency.
8. Cover and simmer on low heat for 10–12 minutes so the potatoes absorb the flavours.
9. Garnish with fresh coriander and serve hot.

Weekend tip: Serve with butter naan, jeera rice or hot chapatis for a satisfying meal.

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Happy Cooking!