Aloo, Potato and Indian Cuisine
Considering the fact that potato is not indigenous to India, it is hard to imagine the face of Indian cuisine without its presence from the very basic to the most advance kitchen. Potato, in fact, traces its origin to Andes region where there are more than three thousand varieties grown across its regional diversity. It then travelled to Europe in the 16th century and soon followed in India where they found ample space to develop and became a part of every Indian household. They are used right from raitas, pachadis, eaten by themselves or used in conjunction with other vegetables and even meat and seafood.
Nutritionally they are very good source of energy because they contain carbohydrate the predominant form of which is starch. A part of potato is also a very good source of fibre and also provides the resistance against colon cancer. They help in fighting against insulin intolerance and prove to contain number of important vitamin and minerals including potassium, iron, zinc, phosphorus, magnesium etc.
Potato, unfortunately, also contain the poisonous compound called solanine which develops because the skin of it comes in direct exposure to sunlight. Try avoiding the potato which contains those visible green spots or cut it completely before cooking as they may cause diarrhea, mild to major headache and cramps.
One of the simple but special recipes which almost invariably finds its place is “Jeera Aloo” or Cumin tempered potato.
Jeera Aloo
4 medium potatoes
2 tbsp ghee/ clarified butter
1 tsp cumin seeds
1 tsp ginger-garlic paste
½ tsp turmeric powder
1tsp red chili powder
½ tsp garam masala powder
Few sprigs of coriander, cleaned and chopped
Salt to taste
Chat masala to sprinkle
Method:
Boil the potatoes in their skin with some salt, check for resistance. They should not be overboiled. Drain and cool. Peel and dice in even pieces.
Heat ghee in a kadhai/ wok, add cumin and allow to crackle. Next add ginger-garlic paste and stir fry until they are lightly browned and fragrant.
Add diced potatoes, turmeric powder, red chili powder and salt and continue cooking until potatoes are well coated with spices and are lightly browned. Add this stage stir in garam masala powder (Recipe of Garam Masala) and chopped coriander. Sprinkle chat masala and serve hot.
Bon Appetit !
Tags: chicken, vindaloo, tikka masala, chana, idli, curries, naan, balti, indian food, chettinad
