Punjabi Aloo Wadiyan

Wadiyan (also spelled Varian and Badiyan) are large balls of dried lentils, peculiar to the cuisine of the Punjab. They are sun dried spicy urad dal balls that serve to spice a dish and also to thicken the gravy. They are very spicy and each bite sends a burst of flavour to your tastebuds. They are also quite meaty in texture, and thus a good option for your non-vegetarian friends.

This dish cooks the wadi and potatoes in a tomato-onion-spiced gravy for a relative quick, definitely easy meal. Wadi go very well with potatoes, but can be cooked with other vegetables too. Today I have used a mixture of potatoes and sweet potatoes, or you can use butternut and potatoes. These mixtures are not really traditional, but work very well in the modern kitchen.

Because the wadi are extra spicy, not a lot of other spice is needed in the dish.

Similar dishes include Punjabi Wadi (Badi) and Vegetables, Aloo Baingan Wadiyan, and Mung Wadi.

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Kashmiri Dum Aloo

Dum Aloo, the Kashmiri version, is a dish of baby potatoes in a spicy yoghurt based sauce. There are many variations of Dum Aloo including a Pubjabi one, a Bengali version and restaurant style recipes. There is a lovely flavour to this version which comes from the beautiful warming spices – ginger powder, fennel powder and Kashmiri red chilli powder.

For this dish, look for waxy potatoes which hold together better when cooked. Note that in Australia, new potatoes are not a variety, just potatoes that have been harvested early while the skins are still tender and papery. White or yellow-fleshed, these very young potatoes tend to waxiness and should be cooked soon after buying because they deteriorate quickly.

Similar dishes include Aloo Matar, Potato Fry, and Aloo in Aloo.

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Spicy Mashed Potato and Sweet Potato with Onions | Podimas

This is a lovely mash of potatoes and sweet potatoes, and it can be made with either just potatoes or just sweet potatoes. It is simple to make once they are cooked – the mash is mixed with chilli, onion and spices. Delicious. It is a version of Podimasa peeled and mashed vegetable, tempered with spices, green chillies and onion. Podimas means mash in Tamil. It is a traditional type of Poriyal.

Similar recipes include Dum Aloo, Simple Potato Podimas, Potato Pallya, and Garlicky Potato Mash.

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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 Turmeric Cauliflower with Chilli-Orange Dressing, Roasted Cauliflower with a Chilli Tomato Sauce, Aloo Gobi with Yoghurt Sauce, Aloo in Aloo, and Simple Cauliflower Curry.

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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 Poha with Coconut and Cashews, Upma and Fried Upma, Lemony Poha, Poha Chaat, and Coconut-Tamarind Poha.

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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 Roasted Eggplant with Saffron Yoghurt, Trinidad Style Baigan Choka, Spicy Mashed Potato with Onions, 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 Mattar | 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 Wadiyan, 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.

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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 Poha with Coconut and Cashews, 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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