The potato is a starchy, tuberous crop. The word "potato" may refer either to the plant itself or to the edible tuber. There are some other closely related potato species cultivated in the Andes, where the species is indigenous. Approximately four centuries ago, potatoes were introduced outside the Andes region and have since become an integral part of much of the world's food supply.
In India, it has become a vital part of food all over the country. Some of the most popular potato dishes are aloo ki sabzi, batata vada and samosa. In North India, aloo dum and aloo paratha are very popular dishes made from potatoes, while in South India potatoes are mostly paired with dosas and pooris. Spicy vada pavs are a popular vegetarian fast food dish in Maharashtra. And in Bengal, aloo posto is immensely popular.
Most people consider potatoes to be a fatty food, but it isn’t. Potatoes are very rich in vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. A medium-size potato with the skin provides 27 mg of vitamin C and trace amounts of thiamine, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Potatoes are even best known for it’s carbohydrate content, the dominant form of this is resistant starch that is considered to have similar physiological effects and health benefits as fiber.
So, why wait? Get going to your kitchen and try this delicious recipe!! Enjoy!
- 12-15 baby potatoes.
- Oil as required
- ½ cup yogurt
- ½ tsp garam masala powder
- ½ tbsp. garlic ginger paste
- ½ tsp red chili powder
- ½ tsp coriander powder
- 1 tsp kasuri methi leaves/dry fenugreek leaves
- 1 tbsp. lemon juice (optional)
- black salt or salt as required
- Wash the baby potatoes thoroughly, do not peel the skin.
- Then in a Panasonic cooker, parboil them for few minutes, until the outer layer is cooked.
- In a separate bowl, add yogurt, garam masala, ginger-garlic paste, red chilli powder, coriander powder, salt, kasuri methi and a dash of lemon juice.
- Add the baby potatoes into the mixture and coat them well, once done refrigerate it for an hour.
- Grease a tray with few drops of oil and bake the aloos for 25-30 minutes for 180 degrees C.
- Once done, sprinkle some black salt, chaat masala and lemon juice for additional flavours.
This monsoon try this quick snack with some mint or tamarind chutney.