Aloo Gobi

Recipes for Aloo Gobi, the much loved potato and cauliflower dish from India, are so various that there must be a different one in every household in India and beyond. Each is glorious in its own right.

Some have yoghurt sauces, some have tomato based sauces. This recipe has one based on tomato, cumin, ginger and coriander leaves. It’s pretty good. I like it with a cumin pepper rice or a simple jeera rice.

Similar dishes include Roasted Cauliflower with a Chilli Tomato Sauce, Aloo Gobi with Yoghurt Sauce, Aloo in Aloo, and Simple Cauliflower Curry.

Browse all of our Potato recipes and all of our Cauliflower dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.

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Tamarind Suran and Arbi | Elephant Foot Yam and Taro with Chilli-Tamarind-Mustard Sauce and Crispy Curry Leaves

Fasting recipes are common in Hindu India. Fasting is often undertaken 1 day per week, and at auspicious times such as the holy periods and festivals. Fasting is a little different –  in India fasting can mean 1 or 2 small meals per day consisting of light food that adheres to numerous restrictions.

The rules about fasting vary from region to region, festival to festival, and family to family, and involves the grains, lentils, vegetables and spices that can/cannot be used.

But fasting recipes are not restricted to times of fasting – they are delicious in their own right and can be made any time!

This recipe is a fasting one based on arbi (arvi) and suran, cooked in tamarind. It does include chilli and mustard seeds which might be restricted for some. They can be left out. The vegetables cooked simply in a tamarind base are delicious too! It is a very simple recipe without onion or additional spices. It is quick and easy to make.

This is a fairly bland dish, so if not fasting serve it alongside punchy curries with layers of complex flavours.

Similar recipes include Elephant Yam Masiyal, Yam Masiyal with Fenugreek Seed, and Sweet Potato Subzi.

Explore all of our Fasting recipes, Elephant Foot Yam dishes and Arbi dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

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Kanda Batata Poha

There is a quick and easy Batata Poha that I make – the flattened rice flakes mixed with herbs and fried potatoes, yum! This recipe is no more difficult, still quick and easy, very similar to the recipe that Tim and Saun gave me – just a few extra spices. It includes onions, steamed potatoes and peas, cashews and peanuts, coconut and warming spices. It is a light dish that is eaten for breakfast or tiffin snacks. It is perfect just with a cuppa. It can also be served for brunch, lunch or a light dinner – add some coconut chutney or a bowl of yoghurt for a quick,light and delicious meal. It can be packed into lunch boxes, taken on picnics or taken on trips as travel food. We love poha and have nearly a dozen recipes that use it.

Take note that this is made with the thick poha – poha is steamed and rolled/flattened rice – make sure that you buy poha and not puffed rice. When you visit your Indian grocery you will see that Poha comes in different thicknesses  – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There is also poha made from red rice and brown rice as well as white rice. The thicker types are soaked before use.

Similar dishes include Lemony Poha, Poha Chaat, and Coconut-Tamarind Poha.

Browse all of our Poha recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

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Crushed Potatoes with Roasted Tomato and Roasted Eggplant | Aloo Baingan Bharta

I love a good mashed potato, don’t you? The English standard is potatoes mashed with milk or cream and lashings of butter and generously seasoned with salt and pepper. But France makes theirs a little differently. Where the English use floury potatoes, the French use waxy potatoes. In India, it is more usual to crush potatoes rather than mash them. Such a good idea, leaving texture in the dish while incorporating spices and herbs.

So I tend to collect mash potato recipes. This one has its origin in Vivek Singh’s (from Cinnamon Kitchen) book Curry. It is so simple but packs a punch of flavours. I adjusted it to our flavours. It is a variation of Aloo Baigan Bharta.

Similar recipes include Aloo Gobi, Simple Indian Potato Crush, Garlic Potato Mash and Potato Pallya.

Browse all of our Potato recipes and some other Mashes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.

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Aloo Matar | Potato and Peas

This beautiful and classic Indian dish is sauce-rich. The peas and potatoes sit in a luxurious gravy of pureed onions and tomatoes with chilli and spices. They are simmered together to produced this much loved dish from North India (especially in the Punjab and in Gujarat). Its popularity has spread and it is even adored in South India.

Each person will have their own particular version of this recipe. Some will add cream to the final dish. Some versions have no onions, some include garlic, and some recipes make a dry curry.  Still others will add fenugreek leaves, black mustard seeds and/or Garam Masala.

Our recipe is relatively simple but definitely full of flavour – our favourite type of dish.

Similar recipes include Aloo Gobi, Sesame Potatoes, Milkman Potatoes, and Aloo Bhindi.

Browse all of our Potato Curries. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Poha with Crispy Potatoes | Batata Poha

Another recipe from my cooking sessions in India, scribbled almost illegibly as I tried to keep up with the dishes appearing in front of me. It is a simple Poha dish with potatoes. It’s also a common dish, probably because it is so very delicious and relatively cheap to make. Eaten primarily as a snack with coffee or chai, it is dish for the monsoon season – excellent in rainy weather.

Are you looking for similar dishes? Try Aloo Matar, Sweetcorn ChaatKanda Poha and Lemon Poha.

You can browse all of our Poha recipes and all of our Indian dishes. Our Indian Essentials are here. Or browse our Early Winter collection of recipes.

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Potato Fry | Potatoes with Cumin and Mustard Seeds

Sometimes there are bits and pieces of a vegetable left over, not enough to make something substantial, but too much to discard. This dish is perfect for those bits of potato. Just cube them and fry them in ghee and spices. They are delicious as a snack or a side dish, and it is a quick, no fuss dish.

Similar recipes include Cauliflower, Turnip and Swede Subzi, Poha with Potatoes, Aloo Gobi, Potato Subzi, Okra Fry, and Cabbage Fry.

Browse all of our Potato dishes and our Vegetable Fry recipes. Our Indian recipes are here, and the Indian Essentials here. Or browse our Late Winter recipes.

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Dum Aloo | Kashmiri Potatoes in Spicy Yoghurt Sauce

There are two main versions of Aloo Dum – the Kashmiri version, and a Punjabi version which is generally less spicy than the Kashmiri version.

Dum style cooking is a slow cooking style which allows the ingredients to cook in their own juices and any added sauce. When the lid of the pot is sealed to prevent any steam from escaping it is called dum pukht – dum meaning breathe in and pukht meaning to cook. Dum lets the dish breathe in or steam slowly in its own juices, absorbing the delicate flavour of the spices and herbs. You can still see large cooking pots that are sealed with dough or cloth to trap the steam, cooking the vegetables or rice until tender. It is used most commonly when cooking biryani, and is a technique that is more than 400 years old.

Traditionally only a handful of Indian spices were used for flavour, but with time many more ingredients were added to suit different taste preferences. The dough seal is only opened once the dish was ready to serve to retain maximum flavour. A heavy bottomed clay pot is said to work the best as it releases heat slowly (maintaining the temperature inside) and prevents the fire from burning the bottom of the dish.

While Dum dishes were cooked over open fires with coals added to the top of the pot, today the oven provides a way of maintaining a low heat, and a pot can be sealed with kitchen foil if a dough seal is out of the question. On a stove top a heat diffuser can be used to keep the heat low so that longer cooking is possible. This allows greater infusion of the flavours into the potatoes.

As usual, my recipe for Aloo Dum is one of the simpler ones, home-cooking style, but with extraordinary flavours. You may have Greek or French clay pots, or lovely Indian terracotta ones. I lost my Indian pots when I shifted (they break easily) so sometimes I will use a Chinese clay pot for dishes such as this. The advantage is that it comes with a lid that can be easily sealed with foil, although the sealing isn’t strictly necessary these days for this dish.

Most of the times it is brought directly to the table and then the lid is opened. The result is dramatic, with the rich aroma that comes with the escaping steam is always considered an important part of the experience of a Dum cooked dish. They say that Dum cooking takes years to perfect. The good news is that every trial dish, while not perfect, is jolly jolly good. Just cook with deep respect for the ancient technique, with patience, with love, and with home-made garam masala.

This dish is a little different to those you might see elsewhere. It is Kashmiri rather than from other parts of India. It’s sauce is yoghurt based and does not include onions or tomatoes. Cashews are not added. It it is simply yoghurt and spices, very traditional. The potatoes are first deep fried. This gives them a lovely brown colour and also a crisp coating that prevents them falling apart when they are cooking in the yoghurt sauce.  The crispness is lost during cooking in the sauce and they become beautifully infused and soft. Before frying, the potatoes are pricked all over to allow the infusion of flavours.

Similar dishes include Potato Fry, Aloo in Aloo, Potato with Onions, and Aloo Gobi.

Browse all of our Potato Curries and all of our Potato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Aloo in Aloo | Potatoes cooked in a Spicy Potato-Tomato Gravy

I am not sure if it is that we love potatoes or if it is that Indian treatment of potatoes is the best on this planet, but we do have a small obsession with Indian potato dishes at the moment. Here is another one – and it is really interesting.

In a way that you doubt would work, a gravy is made from mashed potato, tomatoes and chillies, and then more potato is cooked in that gravy, with spices. It is a delicious dish, perfect with chapati or paratha.

Similar dishes include Aloo Gobi, Poha with Potatoes, Dum Aloo, Potato Pallya, Potato Subzi, and Milkman Potatoes.

Browse all of our Potato dishes and all of our Potato Curries. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Aloo Hing Jeera | Potatoes with Cumin

Of course, practice, perseverance and knowledge builds skill. This week I have been looking back as some recipes that I made all those decades ago when I began learning about Indian food. I’ve been cooking many of them again, and the results are almost terrifyingly different. A dish I thought was very basic, this recipe for Aloo Hing Jeera, I had marked as “subtly spiced, needs onions, better the next day, add green chilli and ginger.” That observation was not especially incorrect, according to my Western-trained palate at the time.

The same dish, made today, is beautiful, spiced well, the gravy is amazing and the texture of the potatoes with the spices is what I have come to expect of Indian food. My tastes have changed, I have experienced more widely, I have read widely and spoken to people both here and throughout India about food. AND, I have cooked and cooked and cooked Indian dishes. All shows in the difference between this dish and the one I made nearly 20 years ago. I hope you enjoy it.

Similar dishes include Aloo in Aloo, Sesame Potatoes, Aloo Bhindi, and Saag Aloo.

Browse all of our Potato dishes and our Indian recipes. All of our Indian Essentials are here. Or explore our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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