7 Ideas for Main Course Potato Recipes

Potato is a staple diet in India. If nothing is available, just pick up a couple of potatoes and you will have a dish ready in a jiffy. Here I have consolidated a few potato recipes that can be used in times of need.

Dahi ke Aloo – Boil a few potatoes and cut into pieces. Prepare a curd gravy and cook the potatoes in it.

Aloo Zeera – A very popular side dish, it is nothing but chopped potato cooked in oil and zeera.

Aloo Tamatar – Potatoes cooked in tomato gravy. Variations are aloo-matar, aloo-paneer, aloo-mushroom and so on. You can add any ingredient you want with aloo.

Dum Aloo – You take very small potatoes for these. Boil and peel them. Cook in tomato-curd gravy.

Aloo Parathe – Prepare stuffing by mashing boiled potatoes and mixing in salt, chilli powder and chopped coriander. Use it to fill in parathe.

Stuffed Capsicum – Empty the capsicum from the inside. Roast potato mash and use it for stuffing the capsicum. Fry the capsicum in minimal oil.

Potato Raita – Chop boiled potato into small pieces. Mix with curd and add white salt, black salt, red chilli powder, roasted zeera powder and bits of pineapple. Served chilled.

So next time you see potatoes lying around in your kitchen, you will know what to do with them. Enjoy J


It is easy to get bored of the same old Indian meal routine and crave for a change. But eating out is expensive. Looking for an alternative? Have some home-made burgers with French Fries and Coke a la McDonalds and become the instant favorite of everyone in your family.




Burger bun packs (available at any bakery)



Slice the burger buns into equal halves. Heat a pan. Spread a spoonful of oil on the inside of a burger half and roast it on the pan on both sides. Prepare all the pieces similarly.  


Burger Patties


4 large potatoes

1 carrot

1 cups cabbage

A handful of groundnuts

3-4 slices of bread slices


Red chilli powder



Boil the potatoes. Drain and keep aside to cool. Grate carrots and cabbage. Roast groundnuts. Soak bread slices in water. Mash the potatoes and mix in grated carrots and cabbage, groundnuts, salt and red chilli powder. Squeeze out the water from the bread and mix that also with the mash. Heat oil in a pan. Make small flat tikkis of the mash and deep fry them. Wipe with tissue and keep aside.


To serve: Place a patty on the lower bun. Place a cabbage leaf, a slice of onion and a slice of tomato and then a spoonful of coleslaw on the patty. Top off with the bun cover. Serve with ketchup and mustard sauce.

Dahi Vada

The thought of dahi vada conjures up images of soft cold vada in cold curd which melts when placed on the tongue. It was a favorite dish of my family with Mom looking for excuses to prepare it. The best part about dadi vada is that it can be prepared 2-3 days in advance of the occasion and keeps well for a couple of days later also.


200 gms urad dal

100 gms curd



Soak urad dal overnight. Drain the water and grind it in a mixer. Add a little salt to it. Since the curd will also have salt, make sure the salt added to vada compensates it. The consistency of the vada mixture should be such that it does not flow freely. Heat oil in a pan to fry the vada. Now comes the difficult part. Spread a wet muslin cloth on a rolling board. Wet the cloth with water. Place a small ball of vada mix on it and spread into a flat ball while making a hole in the middle. Lift the vada carefully and fry it in the oil till golden brown. Drop the fried vada into a pot of water till soft. Squeeze out the water and keep aside.

Lifting the vada off the cloth takes some practice. You can make the vada on your hand also. Wet the palm of your hand and prepare the vada on it for frying.

Mix curd with a little water to make it thin. Add a little salt and mix properly. Take a container with a flat base and pour a thin layer of curd in it. Put a layer of vada on it. Pour another layer of curd and then another layer of vada and so on till all the vadas are covered with curd. The vadas will soak the curd and become soft. Refrigerate. The left over curd can be used to garnish the dahi vada.

To serve, place 2 dahi vada  on a plate. Pour a few spoonfuls of beaten curd over it. Add tamarind chutney and sprinkle white salt, black salt, red chilli powder and roasted zeera powder on it. Use aloo bhujia to top it off.


Tip: You can use ready-made vada mix also to directly prepare the vadas.

Karele ki sabzi (Bitter Gourd Recipe)

Among all the people I have met, I have found that they are divided in opinion when it comes to karela or bitter gourd. Either they completely absolutely love it or they really hate it. The chief reason is the bitterness. But then again, karela is very good for health. A glass of karela juice in the morning is beneficial to skin and throat. So if we can remove the bitterness, karela will be loved by all.

How to remove the bitterness of bitter gourd?

The answer is simple – lots and lots of salt and patience. Peel of the skin of karela and chop it to get thin circles. Add salt and rub it against karela pieces. Leave it, in the sun preferably, for an hour’s time. Wash the salt of the karela and viola, it is ready for cooking.


2 karela, chopped and salted

2 tblsp oil

1 tblsp zeera

Salt to taste

Red chilli powder to taste

½ tblsp haldi

1 tblsp dhaniya powder

Heat oil in a pot and add zeera. When zeera starts to splutter, add chopped karela and cook for 2-3 minutes. Add salt, red chilli powder, haldi and dhaniya powder and mix well. Cook on low flame for 5 minutes.

Black Chana in Gravy

Chana is full of proteins and makes for a good substitute for dal once in a while. When made with gravy, chana can be served with chappati / rice.

Preparation Time – 1 hour

Servings – 2 people


200 gms black chana

1 large onion

2 large tomatoes

5 cloves of garlic

2 tblsp oil

1 tblsp cumin seeds (zeera)

A pinch of hing

1 green chilli

1 tblsp haldi

Salt to taste

Red chilli powder to taste

2 tblsp dhaniya powder

1 tblsp garam masala

Soak the chana overnight. Boil it for 15 minutes in pressure cooker. Heat oil in a pressure cooker. Add zeera and hing. Grind onion, tomatoes, green chilli and garlic in a mixer to make puree. When the zeera starts to splutter, add the puree and cook till it starts leaving the edge of the cooker. Add the chana, haldi, salt, red chilli powder and dhaniya powder. Keep it on high flame till one whistle and then let it simmer for 10-12 mins. Let the steam escape completely. Add garam masala and serve.

Chane – Health Recipe

I have always been “FAT”. That is what everyone around me has said. Losing weight has been a life ling struggle. I have to watch what I eat all the time which is not most of the time ;-). One goes through the motions of yo-yo dieting and I have done too. Unfortunately, I have gained it all back and a little more after marriage. Looking to lose it and also, helping all those who wish to have more alternatives for health recipes. Here is a recipe for black chana.


100 gms black chana

1 large onion

1 large tomato

1 cucumber

Salt to taste

Red chilli powder to taste

1 lemon

A handful of Coriander leaves

Soak the chana overnight. Boil it for 15 minutes. Drain the water. Chop onion, tomato, cucumber and coriander leaves. Mix chana with onion, tomato, cucumber, salt, red chilli powder and lemon juice. Garnish with coriander leaves.

This recipe also makes for a very healthy breakfast.