Pots of potatoes

Potatoes have had their share of woes. In the current low-carb world and fastfood nations Potatoes have been turned into a obesity creating root of all vegetable evil. However there are many among us who have a certain soft spot in our taste buds for Potatoes. It is definitely one of the most versatile vegetable you can find. You can fry, mash, bake, boil, grill, cook in million different ways. No matter what the cuisine is or what you are cooking it with, Potatoes goes with almost everything and anything. Who can resist the yummy chunks of potatoes in the Biriyani? In fact as far as I am concerned, a biriyani isn't a proper biriyani if it does not have the right amount of potatoes in it. Ok enough of the hymn to Potatoes, today I am going to share two simple potato dishes which can be cooked up with minimal effort and tastes yumm. Both are my personal favorites and I hope others will find it equally appealing.

Good Ol' Potato Bhaji
Serves 4

Potatoes (cut into thin matchsticks) - 2 cups
Jeera seed (Cumin seeds) - 1 teaspoon
Oil - 4 tablespoons
Dry red chillies - 4 (broken into halves and seeds removed)
Salt - to taste

Heat the oil in the pan, add the cumin seeds. Once the seeds starts to sizzle (and you get the flavor of jeera) add the dry red chillies and salt.

Fry for one minute, add the potatoes. Lower the heat and cook the potatoes until they are done. Do not add any water. Keep stirring the potatoes time to time to make sure it does not stick to the bottom.

Serve hot with chapati, puri, or parata.

Enjoy!!!

Variation: If you don't like the flavor or Jeera/Cumin, you can omit that. Substitute the red chili for green chillies. You can also add 1/4 teaspoon of red chili powder when you are frying the spices.

This following dish has the lovely fresh flavor of Curry leaves (curry patta). It is very easy to make and the lemon juice adds just the right among of tang to the taste.

Aloo Tomato
Serves 4

Potatoes - 4 (medium size)
Tomato paste/puree - 3 tablespoons
Curry Patta - 10-15
Ginger paste - 2/3 teaspoon
Onion (finely sliced) - 2 tablespoons
Chilli powder - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Turmeric powder - 1/4 teasoon
Chopped green chilli - 1 teaspoon (adjust according to your tastebuds)
Salt to taste
Lemon juice - 1 1/2 tablespoons
Chopped coriander leaves (cilantro) - 2 tablespoons
Oil - 1 1/2 to 2 tablespoons

Boil the potatoes until they are done. Peel the potatoes and cut them into bite size chunks and set aside.

Heat oil in a non-stick pan, add the mustard seeds. As soon as the seeds crackle, add the onion, curry leaves, turmeric, chili powder, ginger paste, salt, chopped green chili. Fry the masala over medium heat until the onions starts to brown on the edges.

Add the boiled potatoes and coat them well with the masala oil. Fry over medium heat for 3 minutes. Check the seasoning.

Add the tomato puree/paste. (If you need more salt then mix the additional salt with the tomato paste/puree before adding it to the potatoes). Fry over medium heat for another 2-3 minutes until the potatoes are very well coated with the tomato sauce. This dish does not have any gravy. However, the tomato makes it quite moist.

Remove from heat. Pour the lemon juice on the potatoes, coat them well.

Serve hot with chopped coriander leaves garnished on top. Serve with rice/pulao or roti.

Enjoy!!!!