Beyond Aloo Jeera and Rasedar Aloo: 7 aloo ki sabji recipes for the entire week

Potatoes or aloo are known as the king of vegetables, and why not, after all, they make every savoury dish even more delightful and rule our palate. According to MasterChef Pankaj Bhadouria, everybody loves eating aloo ki sabji with at least one meal of the day, be it breakfast, lunch or dinner. If you are also a potato lover and bored of regular Aloo Jeera or Aloo Tamatar ki Sabji, take a look at these different potato recipes shared by Pankaj Bhadouria on her social media platform that you can make every day.

Ingredients: 12 medium potatoes, 1 cup fried onions, 1 cup yoghurt, 1 tsp garam masala, 1 tsp garam masala, 1 tbsp kashmiri red chili powder, 1/2 tsp turmeric powder, 2 tbsp coriander powder, 1 tbsp ginger garlic paste, 2 tbsp cashew paste, 2 tbsp oil, 1 bay leaf, 2-3 green cardamoms, 1 mace, 3-4 cloves, ½ tsp caraway seeds, 2” cinnamon stick

Method: Peel and cut the potatoes into two equal halves. Shallow fry them until crisp and set them aside. For the gravy, mix curd, ginger garlic paste, red chilli powder, garam masala, turmeric, coriander powder, salt and fried onion paste. Add oil in kadhai, bay ;eaf, cardamm, mace, cinnamon , clove and let them crackle. Add the curd mixture and stir well until the gravy boils. Now, aad the fried potatoes and simmer for 5 minutes. Add a slurry of besan and water and cashew paste. Simmer for 5 minutes more and serve hot with bread of your choice.

Ingredients: 4 boiled potatoes, 1/2 cup corn flour, 1/2 cup flour, ½ tsp baking powder, 1 tbsp chopped ginger, 1 tbsp chopped garlic, 1 tsp chopped green chilies, 1 tbsp soya sauce, 1 tbsp vinegar, 2 tbsp chili sauce, 2 tbsp tomato ketchup, salt pepper to taste, spring onion greens to garnish, 1 capsicum, 1 onion, and 2 tbsp oil

Method: Boil water with a pinch of salt in a pan, peel potatoes and cut into dices. Parboil the potatoes. In the meantime, cut the onion and capsicum into dices. Now make a thick batter of maida, corn flour, baking powder, salt and water. Add the parboiled potato pieces and deep fry them until golden brown. Now, for the sauce, make a corn slurry with corn flour, soy sauce, vinegar, chili sauce, tomato ketchup, salt, pepper, and water. Heat a wok, add oil, garlic, ginger, green chili, and spring onion. Also, add onion and capsicum to the corn slurry. Bring it to a boil and add fried potatoes. Enjoy with a garnish of spring onion.

Ingredients: 500 g baby potatoes, mustard oil, 1 cup curd, 1 tbsp fennel powder, 1 tsp dried ginger powder, 3 tbsp Kashmiri red chilli powder, 1 tbsp mustard oil, 3 black cardamom, 2” cinnamon stick, ½ tsp caraway seeds, 2 bay leaves,¼ tsp asafoetida, and salt to taste
Method: Peel the potatoes and prick them with the help of a fork. Heat oil in a kadhai and deep fry them. In the meantime, combine curd, fennel powder and dry ginger powder. Also, make a mixture of Kashmiri red chilli powder and water. Heat oil in a pan, add mustard oil, bay leaf, cinnamon, black cardamom, cumin seeds, and hing. Add the chilli powder mixture and simmer for 5 minutes. Now, add the curd mixture and bring it to a boil. Add the fried potatoes and simmer for 10 minutes. Garnish with coriander leaves and serve hot.

Ingredients: 10 small potato, oil, for frying, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin coriander powder, ¼ tsp aamchur, ¼ tsp pepper powder, and ¼ tsp salt
Method: Peel and cut potatoes into slices. Heat oil in a kadhai and deep fry the slices. For the masala, mix dry mango powder, turmeric, black pepper powder, red chili powder, coriander powder, cumin powder and salt to taste. In the meantime, flatten the fried potatoes using a steel glass base and deep fry them again. Transfer to a mixing bowl, add the masala mix, toss well and enjoy. (Image Courtesy: Instagram/chefamitpamnani)

Ingredients: 2 cups whisked yogurt, 2 medium boiled potatoes, 1 large onion, 1 tsp chopped green chilies, 1 tbsp mustard oil, 1 tbsp cumin seeds, 1 tsp red chili powder, salt to taste, 1/2 tsp turmeric powder, 1 tsp fenugreek seeds, 1 tbsp coriander leaves, and 1 tbsp Lime Juice
Method: Begin by whisking the curd in a bowl and add boiled potato cubes, onion and green chili to it. Also, add turmeric, red chilli powder, and salt and mix well. To make the tadka, heat mustard oil in a pan, add fenugreek seeds and cumin seeds. Pour the tadka into the curd mixture. Enjoy! (Image: Instagram/n.eats_)

Ingredients: 4 boiled potatoes, 2 green chillies, 2 onions, 1 tbsp chopped garlic, 1/2 teaspoon red chilli powder, 1 tablespoon mustard oil, and coriander leaves
Method: Mash the potatoes and add garlic, onion, red chili powder, salt and mustard oil. Mix well and garnish with coriander leaves. Enjoy with dal chawal.

Ingredients: 5 parboiled potatoes, 2 onions, 1 tbsp chopped green chilies, 1 tbsp chopped ginger, 1 tbsp chopped garlic, 1 cup chopped tomatoes, 1 tsp turmeric powder, 1 tbsp kashmiri red chili powder, 1 tbsp dhaniya powder, 1 tsp garam masala powder, 1 tbsp kasuri methi, 4 tbsp oil, and salt to taste

Method: Take parboiled potatoes and cut them into large chunks. Heat oil in a kadhai. Make a masala by crushing coriander seeds, black pepper and dried red chili. To the oil, add cumin and crushed masala. Also, add ginger, garlic, green chili, and let them turn aromatic. Next, add chopped onion and cook until they turn golden. Add the spices and salt and cook for 4 minutes. Now, add tomatoes and let them cook for 5-7 minutes. Next, add diced potatoes and cook for 3-7 minutes. Top it with crushed kasuri methi and serve hot.