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Aloo - Potato (Below)


Aloo Dum

Potato (small & round) - 1 pound
Ghee - for frying
Salt - to taste
Ginger Paste - 30 gms.
Curd (yoghurt) - cup
Red Chilli Powder - 1-1/2 tsp.
Cloves - 6
Cinnamon - 2 sticks
Cardamom - 5
Cumin Seed - 1 tsp.
Turmeric - 1-1/2 tsp.
Asofoetida - tsp.
Garam Masala Powder - 1/2 tsp.
Sugar - 1/2 tsp.
Lemon Juice - 1 lemon
Green Chilli - 5
Fresh Coriander Leaves - handful

Peel the potatoes and keep in salty water for 1/2 hour. Fry in ghee till golden brown and firm. Keep aside. In a little ghee crackle the cloves, cinnamon and cardamom. Add the ginger paste and stir for another 2 minutes. Add red chilli powder and turmeric and simmer. Roast cumin seeds in a dry pan and grind them to a powder. Add sugar and cumin powder and stir for 2 minutes. Beat the curd and add to the pan. Lower the temperature and add the fried potatoes, simmering with lid on until potatoes are tender. Do not let the steam escape. Near the end of cooking add garam masala powder then remove the lid, slow cooking until most of the liquid is absorbed and potatoes get slightly crusty on the outside. Serve hot, garnished with slit green chillies and chopped coriander leaves.

Alu Achaari

2 pounds Potatoes
3/4 cup Poppy seeds
8 whole dry Red chillis
1/2 cup ghee
Juice of 2 lemons

Boil, peel and quarter the potatoes. Dry grind the poppy seeds and red chilli into a fine powder. Heat ghee and throw in the powdered ingredients along with salt . Stir fry for 2 minutes over low heat. Add the potatoes and lemon juice, mix well and stir fry until dry and slightly crusty. Best if allowed to sit for a day before offering. Serve at room temperature.

Alu Posto (Potato and Poppy Seed)

Potatoes - 1 pound
Nigella seeds (kalongi) - a pinch
Green chilies - 3
Sugar - 1 tsp.
Poppy seeds - 2 heaping tblspn.
Ghee for frying
Red chili powder - 1 tsp.
Salt to taste

Heat ghee and add nigella seeds. Add diced potatoes and fry lightly for 10 mins. Grind poppy seeds with a little water and add to the potatoes. Cover with lid, stirring occasionally and adding 2 tbspn. of water. When water dries and potatoes are done, add green chilies, sugar, salt and red chilly powder. Top with ghee and allow to cook for one minute.

Bengali Aloo

5 medium potatoes
4 tblsp. ghee
3/4 tsp salt
1-1/2 tsp freshly ground black pepper (slightly coarse grind)
2 tblsp finely chopped fresh coriander or parsley

Boil unpeeled potatoes and allow to cool completely. (Refrigerated day old boiled potatoes work very well for this dish.) Peel potatoes and cut into 3/4 inch dice. Heat ghee in a frying pan over medium flame. When hot, put in potatoes and stir for a minute. Sprinkle in salt and mix gently. Cover and cook over medium-low flame for about 5 minutes, stirring occasionally. Now add black pepper and mix gently. Cook, uncovered, for another few minutes over a medium flame, stirring now and then and allowing them to brown slightly. Sprinkle in fresh coriander and offer hot.

Bengali Alu Dum

Baby Potatoes- 1 pound
Tomatoes - 3
Turmeric - 1 tsp
Red chilli powder - 2 tsps
Salt to taste
Sugar - 1 tsps
Cumin seeds - 2 tsps
Asofoetida - 1 tsp
Bay leaves -3
Coriander leaves- little
Ghee - 1/4 cup
Ginger - 1 inch piece

Boil and peel baby potatoes until firmly cooked. Grind sliced ginger and cumin seeds to a fine paste. In a pan heat ghee and sprinkle a little salt over the potatoes, adding to the ghee a little at a time. Fry till they becomes slightly red. Remove and drain fried potatoes, adding the remaining potatoes until all are done. When done, pour off extra ghee leaving enough in pan to lightly fry the bay leaves and ground masala paste. Add red chilli powder, sugar and fry a few minutes more, then add the fried potatoes and the turmeric, with salt to taste. Cover and let it simmer for 5 minutes. When nicely dried in the pan, remove and garnish with finally chopped coriander leaves, then offer.

Cumin Cauliflower Mashed Potatoes

3 pounds boiling potatoes
1 large head cauliflower (about 2 1/2 pounds)
1 tablespoon cumin seeds
1 cup well-shaken buttermilk
1 tablespoon ground cumin
2 teaspoons extra-virgin olive oil
Chopped fresh cilantro, handful

Peel and quarter potatoes. Cut cauliflower into 1 1/2-inch florets. In a 5- to 6-quart kettle cover potatoes with salted cold water by 2 inches and simmer 20 minutes. Add cauliflower and simmer until vegetables are very tender, about 15 minutes. Drain vegetables in a colander and transfer to a large bowl. With a potato masher, mash the potato mixture. In a dry heavy skillet toast cumin seeds over moderate heat, stirring to brown uniformly. In a bowl whisk together buttermilk and ground cumin. Stir mixture into potatoes with cumin seeds until combined well and season with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350F. oven about 30 minutes. Serve potatoes drizzled with oil and garnished with cilantro.


Potatoes 2 pounds
Double roti masala or garam masala
Peanuts 1 cup
Salt 2 tspn
Red chilly powder 2 tspn
Asofoetida 2 tsp
Sugar 1 tsp
Sweet mango chutney 4 tblspn
Ghee for frying

Boil the potatoes and after pealing mash them well and set aside. In a pan, heat 1/2 cup ghee for frying the peanuts, deep fry and add half the salt, 1 tsp sugar, and tsp. red chilly powder. In the remaining oil add garam masala, remaining red chilly powder, mango chutney, and gently blend in the mashed potatoes. Offer hot.

Potato Fenugreek Curry

Cooked potatoes 8 (large)
Chopped fenugreek 1-1/2 cups
Ghee 2 tbsps
Olive oil 2 tbsps
Slit green chillies 2
Chilli powder 1-1/2 tsps
Salt to taste
Turmeric 1/4 tsp

Peel and cube the potatoes. Heat the oil and ghee in a kadai. Add the potatoes, salt, chillies, chilli powder and turmeric. Fry on a slow flame, till the potatoes turn golden in colour. Add the fenugreek and fry for five more minutes. Remove and serve hot with rice and ghee.

Potato Podimas

6-8 Potatoes
4-6 tbspns of Ghee
Channa Dhal 1 tsp.
Curry leaves, spring
Mustard Seeds 1/2 tsp.
3 green chillies, minced finely
1 tsp grated ginger
Salt to taste
Minced coriander leaves 1 tbspn.

Wash the potatoes, then boil, peel off the skin, mash and set aside. In a little hot ghee fry the dhal, curry leaves, ginger, chillies, and mustard seeds until lightly browned. Remove from heat and add the mashed potato, salt to taste, and mix well. Sprinkle with chopped coriander leaves and offer.

Sookha Aloo

4 medium Potatoes
2 t Cumin seeds
1 t Salt
2 t Mango powder
1/4 t Hot pepper
2 t Garam Masala
Ghee (2" in pan)

Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes. Heat oil very hot, add cumin seeds and brow. Add potatoes and fry until they are golden brown. Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up. Add the remaining ingredients and fry for 2-3 minutes or more, until potatoes have absorbed most of the ghee. Remove with a slotted spoon. Serve hot.

Tandoori Baked Potatoes

4 peeled potatos, cubed large
1/2 cup yogurt
1 tsp Tandoori spices (without onion)
1 tsp Lemon juice

Mix last 3 ingredients together. Roll the potatoes in this mixture. Place on a nonstick ban and bake 40 minutes at 350 F.