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 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.
Continue reading “Aloo Matar | Potato and Peas”
Hands up who loves potatoes? Mashed, baked, roasted – they are the basis of Winter life, really. And here is another baked potato dish. Potatoes are sliced and baked with garlic and rosemary till tender and with a crisp top. What could be more Wintery?
Similar dishes include Potato Gratin with Cream, Potato and Cheddar Gratin, and Cumin Potatoes Baked with Tomatoes.
Browse all of our Potato Bakes, and all of our Potato dishes. Or explore our Late Winter recipes.
Continue reading “Garlic Herb Potatoes”
Over the years of my blogging (since 1995), there have been a number of recipes that have been stolen dozens if not hundreds of times. My Dal Makhani was the most used by others, and surprisingly, this recipe for Potato, Spinach and Feta Pie too. You can still find exact reproductions if you look, and in some places small alterations have been made.
This is the original version of the recipe – well, almost. Over the years I have added turmeric to the mixture. The original recipe appeared on my first blog, called Food Matters, no longer in existence, in 1998, so it truly is a retro recipe. The pie is still as terrific today as it was then.
Similar recipes include Grape Leaf Rice Pie, Tomato Tarte Tatin, and Cheese and Eggplant Torte. Meanwhile have a look at the collection of Feta recipes we put together for you.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.
Browse all of our Pies and all of our Spinach and Potato recipes. Or explore our Early Autumn dishes.
Continue reading “Spinach, Potato and Feta Pie”
It is interesting to compare the Madhur Jaffrey version of Kerala’s Aviyal (delicious) with this traditional Tamil version from Meenakshi Ammal (also delicious). Madhur Jaffrey wrote for Western audiences, and used commonly available ingredients and vegetables, while Meenakshi Ammal wrote for Indian wives using locally available produce. There will also be regional differences. The first thing I noticed is that Ammal specifically excludes okra from the recipe list, while Jaffrey includes it. (I did put a few in this time, I quite enjoy them.)
The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Avial can be made with a liquid sauce of coconut and yoghurt, or the sauce can remain thick and just coats the vegetables. It is generally eaten with rice.
The word aviyal (aka avial) is also used to denote ‘boiled’ or ‘cooked in water’ —this sense being derived from the way the dish is made. They say that the origins of this recipe is from the Nambudiri cuisine but it is now common throughout South India.
Similar recipes include Kerala Aviyal, Pulissery, and Pineapple Pulissery.
Browse all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Aviyal | Avial | Vegetables in a Coconut and Yoghurt Sauce”
Thanks to the Swiss for beautiful, versatile, easy rösti. Beautiful. I don’t claim this as a traditional Rosti – my Swiss friend rolled his eyes in horror. However, I do claim that it is delicious.
I make small rösti, rather rustically – ragged and straw-like around the edges – but that is my nature. Using raw potatoes for the rösti is easy, though I hear that is typical only in the Zurich area – the rest of the country insists upon parboiling them first.
This can be used as part of a main meal, or as an any-time snack.
Similar recipes include Potato Bhaji, Deep Fried Potato Strings, and Cumin and Pepper Potato Wedges.
Browse all of our Potato recipes and all of our Snacks. Or explore our Late Summer dishes.
Continue reading “Rösti with Goat’s Cheese and Chives | Potato Rosti”
One way that villagers all over India cook potatoes is to mix with a mash of green chilli, onions and salt. It is that simple, but so delicious. It doesn’t really need a recipe, but where would you be if the post ended here?
Podimas means mash in Tamil. It is a traditional type of poriyal and is good when served with Sambar or other Kuzhambu or Rasam Varieties. Many people love it with rice varieties too, or simply with naan or roti.
The flavour of the green chilli and onion are infused into the potatoes by grinding them coarsely with salt with a mortar and pestle (don’t use a spice grinder or processor, you need a pounding not a grinding action to do this successfully.
Similar recipes include Carrot Poriyal, Indian Mashed Potatoes, Saag Aloo, and Garlicky Potato Mash.
Browse all of our Mashed Potato recipes and all of our Potato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “Simple Indian Potato Crush | Potato Podimas”
We’ve had a little focus on Swedes and Turnips last Winter, as we realised that we were not appreciating these underrated vegetables enough. It is Spring as I write, but swedes, turnips and parsnips are still in the green grocers, and the weather is cold. So we decided to add a gratin to our list of recipes for these Wintery roots.
Similar recipes include Cauliflower Gratin, Potatoes and Cumin Gratin, Sweet Potato Gratin, and Gratineed Tomatoes.
Browse all of our Swede recipes and all of our Turnip dishes. Our Gratins are here. Or explore our Mid Spring recipes.
Continue reading “Turnip and Swede Gratin”
I love the book Tiffin by Srinivas. It is a terrific read with lots of lovely food-related stories. The recipes are full flavoured and perfectly balanced. It is a book I highly recommend. I have cooked a few dishes from the book and all are exceptional.
Today’s recipe is Potato Bhaaji, a warm spicy potato dish. It can be served as a snack, entree (starter) or side dish. It is perfect with dosai.
Similar recipes include Potato Poha, Green Tomato Bhaji, and Okra Bhaji.
Browse all of our Bhaji recipes and all of our Potato dishes. You can browse all of our Indian dishes. Our Indian Essentials are here. Or explore our Late Spring collection of recipes.
Continue reading “Potato Bhaji”
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 Chaat, Kanda 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.
Continue reading “Poha with Crispy Potatoes | Batata Poha”
If you are a reader of our Winter posts you know that we love to use the oven at any time of the day. It warms the kitchen, living areas and us. Plus it fills the space with the most delicious of aromas.
This is a great dish to throw into the oven on those cold days to warm the space and provide great food. Use the roasted vegetables as a side dish, or as a hot or room temperature Winter salad with a yoghurt and cumin seed dressing.
The recipe needs enough small-diced vegetables to pile into your baking dish to a depth of 5 cm, so I use a small baking dish for this one. And we are going to slow bake them for a couple of hours, so leave yourself enough time. We often make it first thing in the morning for lunch time salads.
Similar recipes include Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic, Turnip and Swede Gratin, Butter Braised Turnips, Vegetables with Indian Flavours, Roasted Sweet Potatoes with Figs, Baked Parsnips with Parmesan.
Or browse all of our Baked dishes, Roasted dishes, and all of our Late Winter recipes.
Continue reading “Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables”