The Weekend Platter – The Humble Potato Takes Centre Stage!
- Bilkul Online | Sunday Special
- By Swati Desai
Two delicious ways to turn an everyday kitchen favourite into something special.
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
- Boil the potatoes until just tender. Allow them to cool, peel and cut into bite-sized cubes.
- In a bowl, combine cornflour, rice flour, chilli powder, cumin powder, black pepper and salt.
- Add the potato cubes and gently coat them with the spice mixture.
- Heat oil in a pan and fry the potatoes until golden and crispy.
- Remove and sprinkle chaat masala and chopped coriander.
- 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
- Boil the baby potatoes until just tender. Peel and prick them lightly with a fork.
- Shallow-fry the potatoes in a little oil until lightly golden. Keep aside.
- Heat oil or ghee in a pan. Add cumin seeds and chopped onions. Cook until golden.
- Add ginger-garlic paste and tomato puree. Cook until the mixture thickens and the oil begins to separate.
- Lower the heat and gradually add whisked yoghurt, stirring continuously.
- Add turmeric, red chilli powder, coriander powder, garam masala and salt.
- Add cashew paste if using, followed by the fried potatoes and a little water to achieve the desired gravy consistency.
- Cover and simmer on low heat for 10–12 minutes so the potatoes absorb the flavours.
- 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!
