Tag Archives: potato

Potato Paneer Balls – perfect starter!!!

I love starters. Specially tikkis and cutlets kind of starters. I made these for my kiddo last week with whatever was available at home that day. These turned out great. Crispy on the outside and soft and melting inside, these were an instant hit at home. Absolutely simple to make however super tasty and the best way to impress your guests too. The best part about this recipe is that these are not deep fried but done in an appe/paniyaram pan with very little oil. So, these are apt for health conscious people as well. Kids will love it too 🙂 Above all, these balls were the opening models to showcase the ramekin bowls that I got as a gift 😉 Lets move on to the recipe now!!

Serves: 4
Preparation Time: 20 mins
Cooking Time: 15 mins

Ingredients:
Potatoes – 3 big
Sweet Potato – 1 medium sized
Paneer – 125 gms
Coriander Powder – 1.5 tsp
Cumin Powder – 3/4 tsp
Chilli Powder – 1 tsp
Garam Masala – 3/4 tsp
Bread Crumbs or Powdered Rusk – as needed
Oil – as needed
Salt – to taste

Method:
1. Pressure cook potatoes and sweet potatoes for 4-5 whistles or until soft.
2. Once done, let the pressure settle down on its own. Peel the potatoes and sweet potato and mash well without lumps.
3. Add all the masalas, salt and grated paneer and mix well.
4. Make small balls out of the mixture and roll in bread crumbs or powdered rusk until they are coated well.
5. Heat an appe/paniyaram pan. Drizzle with little oil. Shallow fry these balls with 1/2 tsp of oil until they turn golden brown and crisp on all side.
6. Serve hot with ketchup or chutney of your choice.

Potato Peanut Milk Curry – you will love it!!

I have been mentioning this again and again on the blog – I LOVE POTATOES. Period. These veggies are so yummy that I can consume them in an form. Even plain boiled potatoes would do. I wanted to try out a different potato curry today and so used peanuts and milk. Result was super yummy and I loved it 🙂 Recipe follows.

Check out other potato recipes on the blog here. If you like my recipes, please do like my facebook page https://facebook.com/clicksnbites or follow me on twitter at https://twitter.com/clicksnbites/ or write to me at clicksnbites@gmail.com.

Potato Peanut Milk Curry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

Potatoes – 3 medium sized
Peanuts – 1/3 cup
Milk – 1/4 cup
Onion – 1 medium sized
Ginger garlic paste – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 3/4 tsp
Garam masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Salt – as required
Oil – 2-3 tsp
Mustard Seeds and Cumin Seeds – 1/2 tsp each
Coriander leaves – for garnish

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Method:

1. Chop potatoes into big chunks. Pressure cook till they are soft but not mushy.Peel and keep aside.
2. Meanwhile, roast peanuts and grind to a smooth paste with little water.
3. Heat oil in a pan. Temper mustard and jeera.
4. Add onions and saute till transparent and also add ginger garlic paste and saute till raw smell disappears.
5. Add cooked potatoes and all the masala powders. Mix well.
6. Now add peanut paste, milk and required salt. Mix well and allow it to simmer for around 8 minutes.
7. Garnish with coriander leaves.

 

Almond Potato Curry | Potatoes tossed with almond powder

Today was an experiment day in my kitchen. Potato is my favourite vegetable and I can consume it in any form. After I started blogging, I have started experimenting a lot and this potato curry recipe is one such experiment. Do not worry 😉 It was a success indeed. 

This is a very simple recipe where boiled potato pieces are tossed in a mixture of almond and curry leaf powder. As simple as that!! I have started to include almonds in a whole lot of my recipes of late and I have started loving the taste.

Check out all almond recipes here

Check out all potato recipes here

Almond Potato Curry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

Potatoes – 4 medium sized
Onion – 1 medium sized and finely sliced
Turmeric Powder – 1/4 tsp
Salt – to taste
Coriander leaves for garnish

To dry roast and powder:
Curry Leaves – 10
Almonds – 20
Dry Red Chillies – 4

To Temper:
Oil – 3 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp 

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Method:

1. Dry roast the ingredients given under ‘To dry roast and powder’ separately and powder.
2. Pressure cook potatoes for 4-5 whistles. Peel the skin and cut into big chunks.
3. Heat oil in a pan. Temper mustard and cumin seeds.
4. Saute the finely sliced onions till they turn golden brown.
5. Add the boiled potato pieces, the ground powder, turmeric powder and required salt. Mix well.
6. Garnish with coriander leaves.

Notes:

– Curry leaves should turn crisp after dry roasting. Almonds should slightly change in color.
– You can replace almonds with peanuts too.
– Can also add a dash of lemon juice at the final stage.

Cashew Potato Gravy – Rich and yummy!!

Sunday lunches always turn out to be something special as against the usual sambar or poriyal stuff. Me and hubby generally like pulaos and some gravy accompaniment. So, today’s menu was Peas Pulao with the rich, yummy, tangy, all-time favourite Potato Gravy. We had a scrumptious lunch and now after some dozing off, posting the recipe here. Try it out for yourself 🙂

Cashew Potato Gravy

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

Potatoes – 3 medium
Onion – 1 medium finely chopped
Capsicum – 1/2 optional
Tomatoes – 4 medium
Cashewnuts – handful soaked in water.
Lemon – 1 small
Sugar – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Green Chillies – 3
Dry Red Chillies – 2
Salt – to taste
Cumin Seeds – 1 tsp
Butter – 1 tbsp

Method:

1. Pressure cook chopped potatoes till soft. Peel and keep aside.
2. Boil water in a pan. Add whole tomatoes, green chillies and red chillies. Leave them till the skin of the tomatoes starts to peel off. Cool and grind into a smooth paste.
3. Heat butter in a pan. Add cumin seeds. Once they start to splutter, add onions and saute till they turn transparent.
4. Add capsicum and saute till it becomes soft.
5. Now add potatoes and all the masala powders and sugar. Mix well.
6. Add the tomato-chilli mixture and allow to come to a boil.
7. Grind soaked cashews and add to the gravy.
8. Add required salt and allow to simmer for some time.
9. Switch off and add lemon juice. Garnish with coriander leaves.