Easy Potato Recipes ( For poori & chapatti )

Potato is a sort of  like a non-veg in a vegetable dish, Whatever masala u add mix it with any vegetable it tastes gr8. boil, fry,bake or stuff it in dosa, bread or roti it's yummy...
 Potato is frequently made for breakfast in my kitchen So here's some of my potato recipes 

1.Potato stew/ ishtu :

This hearty potato stew, we mallu's call it ishtu is cooked with onions , green chilies, coconut milk, pepper & cinnamon One of my easiest frequently made for breakfast with  Idiyappam  or Vellayappam / Appam..If you are in a hurry you can add ready made coconut milk....Very healthy dish & no need to season....

Makes 4 servings.
Ingredients :

• 200 gm potatoes.
• 100 gm / 1 cup grated coconut.
• 1/ 100 gm onion.
• 3 green chilies.
• 2'' cinnamon.
• 3 cloves crushed.
• 1/2 tsp grated or ginger paste.
• 1 tsp fresh crushed peppercorns.

Method:

• Peel the potatoes & chop roughly.
• From the grated coconut extract 1/2 cup thick coconut milk, 1/2 cup thin coconut milk & 1 cup thinner coconut milk Check here on how to make coconut milk.
• Slice the onions & slit the green chilies.

1. The easiest way to make stew/ ishtu add the potatoes, onion, green chilies,ginger, cinnamon, cloves & the thinner 3rd coconut milk & 1/4 cup water in pressure cooker ( Do not add salt the milk will curdle ) & cook to 3 whistles, off the flame.
2. Once the pressure is down open the lid & mash the potatoes slightly .
3. Add the 2nd coconut milk once it boils cook on medium flame for 5 min.
4. Add the 1st thick coconut milk & the crushed peppercorns & simmer for 5- 8 mins.
5. Garnish with finely chopped fresh curry leaves.

Note: No need to season it's delicious 😋 without seasoning.. If you want to season fry 1 sliced onion & curry leaves  in 1 tbsp coconut oil & fry to a light brown colour & pour into the curry.

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2. Potato & Cashew Nut Subzi :

This sabzi goes well with poori or chapati...I tempered it with the panch phoran (A traditional Bengali masala) which is a favorite of mine..

For panch phoran : 1 tbsp mustard seeds, 1 tbsp jeera, 1 tbsp fennel/ saunf, 1 tbsp nigella seeds, 1/2 tbsp methi / fenugreek seeds mix them all & store it..
For panch phoran powder : Dry roast all the 5 panch phoran spices & allow it to cool then powder the spices in a mixer grinder store it in airtight bottle & refrigerate it for freshness..

Serves : 3

Ingredients :

• 200 gm potatoes.
• 40 gm cashew nuts.
• 200 gm / 2 onions.
• 3 green chilies.
• 1 tsp panch phoran.
• 1/2 tsp panch phoran powder.
• 3 tbsp oil.
• Few curry leaves.
• 1/2 tsp turmeric powder.
• Pinch of hing / asafoetida.

Method :

• Boil the potatoes,peel & mash them slightly add turmeric powder, salt & panch phoran powder & keep aside.
• Mince the green chilies & the garlic..

• In a kadai add oil & temper it with 1 tsp whole panch phoran spice once it stops crackling add the green chilies, garlic,hing / asafoetida & saute for 2 min..

• Add the sliced onions, cashew nuts, curry leaves & saute them till light brown.
• Next add the boiled & mashed potato & mix well, keep sprinkling water so that it doesn't stick the pan.

• Cover & cook till done & dry.
• Serve hot  poori or chapati.

Note : You can omit the panch phoran & use just mustard seeds & jeera/ cumin seeds..

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3. Potato Curry:

Serves : 4
Ingredients :

• 200 gm potatoes..
• 100 gm onions.
• 4 green chilies or according to your taste.
• 1/4 tsp grated ginger.
• 3 crushed garlic.
• 1 cup water.
• A pinch hing / asafoetida. 
• 1/4 tsp turmeric powder.
• 1/4 tsp Curry Leaves Powder
• 1/2 tsp jeera / cumin seeds.
• 2 dry red chilies.
• 1 tbsp oil.
• A pinch of sugar.

Method :

1. Add the chopped potatoes,chopped onions,green chilies,ginger,garlic, turmeric powder, salt & 1 cup water in a pressure cooker, cook to 3 whistles & off the flame.
2. Once the  pressure is down open the lid .
3. Mash them well with a masher, check the salt & keep on low flame to simmer. In another pan heat 1 tbsp the oil when hot add the mustard & cumin seeds let it pop add the dry red chilies saute for a sec.
4. Pour the seasoning to the potato gravy with a pinch of sugar & miw well simmer for 5 min.Take off the flame.
5. Garnish with  Curry Leaves Powder 

•  Serve with poori or chapati....😋

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