1. Honey Potato
Ingredients
- Potatoes-one cup
- Corn flour-one spoon
- Salt -one spoon
- chilly sauce-one cup
- Sesame seeds
- Soya sauce
- Honey-one cup
- Capsicum-one cup
- Onions -one cup
- Oil-one cup
- Pepper powder-one spoon
Preparation
Take a wide plate; Sprinkle salt pepper powder and Maida. Mix the potatoes till the potatoes pieces are coated. Heat oil in a pan and oil fry the potatoes pieces till brown color. In a pan, pour oil, add spring onions and ginger-garlic paste. Sauté them on low heat for 5 minutes. Put chilly sauce, capsicum pieces, soya sauce, salt, honey. Cook for 5 minutes. Finally, include the sesame seeds and potatoes. Stir well.
2. Potato Mushroom Roll
Ingredients
- Oil-one cup
- Onions -one cup
- Tomatoes-one cup
- Salt -one spoon
- Mustard powder
- Corn flour-one spoon
- Bread-3
- Chilly powder-one spoon
- Potatoes-one cup
- Mushrooms-one cup
Preparation
Heat oil and fry the onions, tomatoes. Sprinkle the mustard powder, salt, and Chilly powder. Include the mushrooms. Pour the tomato sauce and mix well. Take a grinder, blend the bread as crumbs. Add the salt, boiled potatoes, Maida and knead like as dough. Make the round potato balls. Add mushroom filling onto potato balls, seal into rounds rolls. Dip the each potato rolls into the Maida water batter, followed by bread crumbs. Fry the rolls till brown.
3. Potato Garlic Cream Recipe
Ingredients
- Potatoes Slices-one cup
- Butter-5 spoons
- Grated parmesan cheese-5 spoons
- Grated cheddar cheese-5 spoons
- Cream-5 spoons
- Rosemary-5 spoons
- Garlic-one cup
- Pepper -one spoon
- Salt-one spoon
Preparation
Mix the cream, garlic paste, rosemary in a bowl. In a bowl take potatoes and sprinkle nutmeg, salt, pepper and keep aside. Take a baking dish and grease with butter, arrange the potatoes into layer. Arrange cream, cheese as second layer. Repeat the process with remaining potatoes. Make butter dots and bake for 50 minutes at 180°C until the potatoes are become to a beautiful brown.
4. Masala Mashed Potatoes
Ingredients
- Butter-One cup
- Salt-one spoon
- Cream-5 spoons
- Mashed potatoes-one cup
- Coriander-one spoon
- Curry leaves-one spoon
- Green chilly -One cup
- Cumin-one spoon
- Mustard seeds-one spoon
- Olive oil-Five spoon
Preparation
Heat the olive oil in a pan. Add the turmeric, chilly, curry leaves, Cumin seeds and mustard seeds. Cook all seeds are cracked properly. Include the mashed potatoes and cook. Pour the cream; coriander leaves salt. Cook for five minutes. Serve hot.
5. Potato And Sausage Recipe
Ingredients
- Potatoes- 500g
- Vegetable stock- 250ml
- Beans-one cup
- Tomatoes-one cup
- Worcestershire sauce-one Spoon
- Parsley-one Spoon
- Rosemary-one Spoon
- Onions-one cup
- Garlic cloves-5
- Olive oil – 3 spoons
- Sausages-8
Preparation
Place a pot on a low heat, heat olive oil and add the onions, carrot. Meanwhile, Fry the sausages in the oil and keep aside. Include the rosemary, potatoes, Worcestershire sauce, and vegetable stock and cook for 10 minutes. Add the sausages, parsley, tomatoes and beans. Sauté them on low flame. Transfer into serve bowl.
6. Potato Sagu
Ingredients
- Bengal gram-Two spoons
- Mustard seeds-Two spoons
- Potatoes-6
- Cumin seeds-Two spoons
- Salt -Two spoons
- Coriander powder-Two spoons
- Green chilly-6
- Ginger garlic paste-Two spoons
- Tomato-3
- Onion-3
Preparation
Cook the potatoes in pressure cooker for three whistles. Grind the Bengal gram to powder. Furthermore, Heat oil fries Bengal gram, mustard seeds, Cumin seeds. Include the chopped onions, green chilly tomatoes and ginger garlic paste. Sprinkle the coriander powder, turmeric and salt. Pour the one cup of water and cook for ten minutes. Finally add the smashed potatoes, Bengal gram powder. Garnish with coriander leaves.
7. Potato Tikka
Ingredients
- Boiled Potatoes-3
- Oil-one cup
- Coriander leaves – one cup
- garam masala powder-one spoon
- chilly powder-one spoon
- Corn flour-two spoons
Preparation
Smash the potatoes, sprinkle the salt, garam masala, chilly powder, corn flour. Include the coriander leaves. Mix as soft dough. Make the small balls. Press balls to flat pieces. Fry the potato tikkas with oil both sides. Serve potato tikka with tomato sauce.
8. French Fries
Ingredients
- Potatoes -one cup
- Oil-one cup
- Pepper-one spoon
- Salt-one spoon
Preparation
Remove the potatoes skin. Furthermore, slit into cubes. Dip the potato slices in water for10 minutes. Further, heat the oil, fry the potato cubes. Stir periodically. Make sure slices become brown color. Sprinkle the salt, turmeric powder and chilly powder. Mix evenly and put in a serving bowl and decorate with coriander leaves.
9. Potato Wedges
Ingredients
- Potatoes-one Kg
- Salt-one spoon
- Black pepper-one spoon
- Garlic powder-one spoon
- Onion powder-one spoon
- Olive oil – one spoon
- Parmesan cheese – one cup
Preparation
Preheat the an oven to 500 degrees. Take a plastic bag, add the potatoes, salt, pepper, garlic powder, onion powder, olive oil, Parmesan cheese. Zip the bag, and then vibrate to tunic the potatoes. Outspread the slices over a baking plate. Bake potatoes 40 minutes.
10. Baby Potato Roast
Ingredients
- Baby Potato-one cup
- Curry leaves-one Spoon
- Mustard seeds-one Spoon
- Oil-one cup
- Salt-one Spoon
- Asafetida-one Spoon
- Sambar powder- 2 spoons
- Rice flour -one Spoon
- Fennel powder-one Spoon
- Turmeric powder-one Spoon
- Pepper powder-one Spoon
Preparation
Clean the potatoes and boil them with water and turmeric powder. Take off the skin. Combine the potato with sambar powder, rice flour, chilly powder, fennel powder, asafetida, salt. Now Heat the oil, fry the curry leaves, Mustard seeds. Include the Souse potatoes. Pour the water to it and cook for 10 minutes. Transfer into it and decorate with curry leaves.
11. Sweet Potato Manchurian
Ingredients
- Potatoes–one cup
- Salt –as per taste
- Dark soya sauce -two spoons
- Chilly sauce-two spoons
- Corn flour –one cup
- Maida–one cup
- Manchurian mix –one cup
- Green chilly -two spoons
- Ginger garlic paste -two spoons
- Chopped spring onion –one cup
- Capsicum –one cup
Preparation
Boil the potatoes in water with salt and cut into small round balls. Take a bowl; add the boiled potatoes, salt, Maida and Marinate for 20 minutes. Heat the oil and deep fry potatoes in oil. Make sure potatoes became brown color. Drain the excess oil. Heat the oil, fry the capsicum, and ginger garlic paste. Pour the tomato sauce, chilly sauce, soya sauce. Meanwhile, mix the little corn flour with water and pour into the gravy. Once curry begins to thick and adds the fried balls and mix well. Transfer them to the plate and decorate with coriander leaves.
12. Potato Pan Cake
Ingredients
- Vegetable oil-one spoon
- Onion-one cup
- Potatoes-6
- Pepper-one spoon
- Eggs-3
- Maida flour-one Cup
- Baking Powder-one spoon
- Salt-one spoon
Preparation
Boil the potatoes and keep aside. Take a bowl, beat the eggs, and add the baking powder, pepper and salt. Finally include the onions and potatoes. Heat the oil in another pan, put full spoon of the egg mixture. Press to round shape. Cook both sides about 5 minutes, till crisp. Drain on tissue paper to remove excess oil.
13. Potato Halwa
Ingredients
- Boiled Potato – 2 cups
- Ghee – 3 spoons
- Milk – 2 cups
- Sugar – 2 cups
Preparation
Fry the grated potato in ghee for 5 minutes. Pour the milk into potato and cook the potatoes. Stir constantly. Make sure potato become soft and add the sugar. After 5 minutes off the flame and decorate with dry fruits.
14. Potato Mutton Gravy
Ingredients
- Mutton – one kg
- Butter – one spoon
- garam masala – one spoon
- Salt – as per salt
- Garlic and Ginger Pieces – one spoon
- Onions pieces – 1 cup
- Red chilly powder – half spoon
- Potatoes pieces – one cup
- Tomatoes pieces – one cup
Preparation
Boil the Mutton in pressure for 3 whistles and keep aside. Take a pan, heat the butter, fry the Garlic and Ginger Pieces, onions, potatoes, tomatoes and cook for 5 minutes. Add the Mutton, add one glass of water. Cook the curry till pieces become soft. Finally add the salt, red chilly powder, Garam masala. Transfer into serving bowl and decorate with curry leaves.
15. Potato Rasam
Ingredients
- Potatoes – one cup
- Onions – one cup
- Butter- one spoon
- Onion – one cup
- Garlic- one spoon
- Salt- one cup
- Pepper- one cup
- Cumin seeds- one cup
- Cardamom – one spoon
Preparation
Melt the butter, fry the garlic, cardamom, onions and sauté them. Include the Potato pieces. Pour the 2 cups of water and cook for 15 minutes on high flame. Grind the potato mixture as thick paste. Pour the one cup of water to it and boil for 5 minutes. Add salt, pepper and red chilly powder according to taste. Tasty Potato Rasam is ready.
16. Aloo Curry With Curd
Ingredients
- Boiled potatoes-2
- Oil-2 spoons
- Cumin seeds -1 spoon
- Gram flour-2 spoons
- Yogurt-4 spoons
- Ginger-1 spoon
- Green chilly-5
- Coriander powder -1 spoon
- Turmeric powder -1spoon
Preparation
Bubble the potatoes till it became tender. Mix the coriander powder, turmeric powder, green chilly, ginger, and yogurt in a bowl. Fry the cumin seeds in the oil, bay leaf, gram flour. Mix for about one minute until gram flour is brown color. Pour the curd paste and fry for about 5 minutes on low heat until the gravy begins quitting the oil. Mix the potatoes and allow them cook for 5 minutes. Pour the cup of water. Finally, sprinkle the salt to it according to taste.
17. Aloo Gobi Curry
Ingredients
- Oil-5 spoons
- Cumin –one spoon
- Turmeric-one spoon
- Garlic and ginger- one spoon
- Potato-one cup
- Tomatoes-one cup
- Curry powder-one spoon
- Cauliflower-one cup
- Coriander powder-one spoon
- Salt-one spoon
Preparation
boil the oil in a bowl; cook the onion for 5 minutes. Add the curry powder, cumin, turmeric, garlic and ginger. Later include the tomatoes. Cook tomatoes till it become pulpy. Involve the potato and cauliflower pieces to gravy. Cook for 10 minutes. Sprinkle the pepper powder, salt, coriander powder. Pour the cup of water. Finally, garnish with coriander powder.
18. Potato Fenugreek Leaves Curry
Ingredients
- Fenugreek leaves – one cup
- Oil-5 spoons
- Cumin –one spoon
- Turmeric-one spoon
- Garlic and ginger- one spoon
- Potato-one cup
- Tomatoes-one cup
- Curry powder-one spoon
- Coriander powder-one spoon
- Salt-one spoon
Preparation
Put the Methi leaves in a bowl, add a salt over leaves, combine well and marinate for 10 minutes. Press out the water from the leaves and put aside. Heat the oil in a pan, fry the cumin seeds, when seeds crackle, mix the red chilly, green chilly ginger, and garlic and cook on a low flame. Add the potatoes, turmeric powder. Finally, Include the Methi leaves, coriander powder and cook on a low flame about 5 minutes. Hot Potato Fenugreek Curry is ready.
19. Potato Kofta Recipe
Ingredients
- Oil-5 spoons
- Cumin –one spoon
- Turmeric-one spoon
- Garlic and ginger- one spoon
- Potato-one cup
- Tomatoes-one cup
- Curry powder-one spoon
- Cream – one cup
- Coriander powder-one spoon
- Salt-one spoon
Preparation
In a bowl, add corn flour, salt, red chilly powder, cumin powder, cardamom green powder, mango powder, green chilly and smashed potatoes. Make dough. Split the paste into eight equal parts. In other bowl, add Khoya, raisins, combine them well. In one part of the paste and include the Khoya mixture and make balls. Deep fry all balls. Heat the oil, fry the bay leaf, onions cumin seeds, ginger –garlic paste, tomato puree. Sprinkle the salt, coriander powder, curry powder, chilly powder and water. Finally, add the cream and kofta balls and cook for 10 minutes.
20. Aloo Parata
Ingredients
- Wheat flour – One cup
- Oil –for deep fry
- Salt – as per taste-3
- Boiled potatoes-3
- Oil-5 spoons
- Cumin –one spoon
- Turmeric-one spoon
- Garlic and ginger- one spoon
- Potato-one cup
- Tomatoes-one cup
- Curry powder-one spoon
Preparation
Mix the wheat flour, salt and oil in a bowl. Mix all evenly and make stiff dough using hot water. Cover the dough with wet cotton cloth for half an hour. Meanwhile, Heat the oil, fry the cumin seeds, onions, salt, garlic-ginger paste, tomatoes and salt. Cook for 10 minutes. Now make small balls, stuff the potato curry in the ball and press them into parathas either by parathas machine or hand. Now heat the oil and cook the parathas one by one and let them fry till to change color. Put the parathas in the tissues paper. So that excess oil will be observed. Now serve the potato parathas.
