Best Panchporan Aloo Indian Spiced Potatoes Recipes

Panchporan Aloo (Indian Spiced Potatoes) image

Provided by dk683

Categories Potato

Time 35m

Yield 3/4 cup, 1 serving(s)

Number Of Ingredients 14

1 russet potato, peeled and cut into cubes
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/8 teaspoon coriander
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1 garlic clove, crushed
2 -3 tablespoons olive oil
1/2 teaspoon salt
1 1/4 cups water, divided
1 egg
1 roma tomato, seeded and chopped
1 teaspoon white vinegar (optional)
1/4 cup cilantro (optional)

Steps:

Put 1 tablespoon oil in a nonstick pan with the crushed garlic clove, sauté until the clove is lightly browned and then discard the garlic.
Add the potato and turn it around in the garlic oil until well coated. Put the lid on the pan and let the potatoes brown for about 10-15 minutes, stirring occasionally .
Once the potatoes are browned, add 1/4 of water (enough so that the water comes half way up the potato cubes) put the lid on and let this steam for another 5-10 minutes or until the potatoes are fork tender.
While this is happening, prepare the egg. If you want a poached egg, place 1 cup of water, the vinegar and a dash of salt in a saucepan, let this come to a simmer and cook the egg until it is done, but still runny, about 2-3 minutes. OR -- fry the egg in oil.
When the potatoes are fork tender, drain off any excess liquid to prevent the potatoes from getting mushy (you want them to retain their shape).
Add the remaining 1 or 2 tablespoons of oil, (depending on how dry the pan is) and the spices: the curry powder, cumin, cinnamon, cayenne, coriander and sauté for about 2-3 minutes, until all the flavors have mingled.
Lastly, add the chopped tomato and a pinch of salt. Sauté this until the tomato has warmed through.
Serve in a bowl, topped with the egg and a sprinkling of cilantro.
Enjoy!

Nutrition Facts : Calories 500.5, Fat 32.7, SaturatedFat 5.4, Cholesterol 211.5, Sodium 1258, Carbohydrate 42.4, Fiber 6.2, Sugar 3.8, Protein 11.7

Aloo Phujia image

Provided by CHRISTYJ

Time 30m

Yield 4

Number Of Ingredients 8

1 onion, chopped
¼ cup vegetable oil
1 pound potatoes, peeled and cubed
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
¼ teaspoon ground cumin
2 tomatoes, chopped

Steps:

Lightly brown onion in oil in a medium size skillet.
Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 25.7 g, Fat 14.1 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 593.4 mg, Sugar 4 g

Aloo Masala (Spiced Potatoes) image

Provided by Tejal Rao

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 4 cups)
2 tablespoons neutral oil, such as grapeseed or canola
1 tablespoon urad dal (split black gram)
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
2 tablespoons roughly chopped roasted cashews
1 green finger chile (or serrano chile), finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 medium yellow onion, chopped
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground turmeric
1/4 cup chopped cilantro leaves and tender stems
1/2 lemon, for squeezing

Steps:

Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.