potatoes Archives - Love to stay home

Egg and Potato Curry

September 24, 2021 No Comments

This Egg and Potato Curry is made using the versatile onion masala! I have talked about this before on my blog, if you are new here, this onion masala is a game-changer for cooking Indian food in no time! I first talked about it when I posted my paneer masala.

The onion masala is from Ashley at myheartbeets.com. I am a huge fan of Ashley and her instant pot recipes. Do check out her blog for some awesome recipes! I make her onion masala recipe every 2 weeks, so I can cook Indian food really fast during the week.

So let’s get straight to it!

WHAT INGREDIENTS DO YOU NEED FOR THIS EGG AND POTATO CURRY?

(Exact measurements are given in the recipe card below)

Boiled eggs

Potatoes – You can use regular potatoes cubes, or you can use small potatoes as I did.

Onion masala

Onion (optional) finely chopped

Cumin seeds

Curry leaves

Cilantro for garnish

Oil

Spice powders:

Turmeric powder

Kashmiri Chili powder

Fennel seed powder

Cumin powder

Coriander powder

Salt

Garam masala powder

HOW DO YOU MAKE THIS EGG AND POTATO CURRY?

Boil your eggs and keep them aside.
Heat oil in a deep pan. When hot add the cumin seeds, curry leaves, and chopped onions. Cook till onions are brown.
Add in the frozen onion masala with a little water. Cover and cook on low till it has thawed.
Mix well and add all the powders. Add the potatoes along with 1/2 cup of water. Cover and let the potatoes cook.
Once the potatoes are cooked, add boiled eggs whole or you can cut them in half.
Let your curry come to a boil, then switch off your stove. Add chopped cilantro leaves to garnish.Enjoy this egg and potato curry with Peas Pulao, plain rice, paratha, or naan.

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Egg and Potato Curry

Boiled Eggs and Potatoes cooked in an onion tomato gravy with Indian spices.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 15

Cook Time 15

Total Time 30

Author Nandini

Ingredients

6 Eggs (boiled)
4 Small Potatoes
2 cubes Onion masala (around 1/2 cup)
½ Onion (finely chopped)
2 tbsps Oil
5-6 Curry leaves
1 tsp Cumin seeds
Cilantro leaves for garnish (chopped)

Spices

½ tsp Turmeric powder
1 tsp Kashmiri chili powder
½ tsp Fennel powder
½ tsp Cumin powder
1 tsp Coriander powder
½ tsp Garam masala powder

Instructions

Boil eggs and set them aside.
Heat oil in a deep pan. When the oil is hot, add cumin seeds and curry leaves.
Next, add onions and fry till brown.
Add the frozen onion masala with a little water, cover the pan and let the onion masala thaw.
After that, add all the spice powders. Mix well and put in the peeled potatoes.
Add about ½ cup of water, cover, and cook till potatoes are done.
Add boiled eggs. Cover and bring to a boil.
Switch off the stove. Transfer to a serving dish and garnish with chopped cilantro.

NOTES:

The chopped onions that I added were just to give the curry some texture, but feel free to leave it out.

This can be made in the Instant Pot to make it even easier! You can refer to Ashley’s blog to see how. She actually boils the eggs at the same time as cooking the curry! Check out this recipe on her blog – Instant Pot Royal Egg Korma

If you do not have onion masala, you can fry one chopped onion, when brown, add 1 tsp ginger garlic paste, add 2 chopped tomatoes. Cook and puree when cooled. Then add in the recipe when needed. I highly recommend making onion masala if you are short on time and like eating Indian food.

If you do not have curry leaves you can leave them out.

Do check out some of my other easy recipes:

Thanks for visiting my blog! Do come back soon for more interesting recipes, DIYs, and easy crochet projects!

Have a great day!

Photo by Toa Heftiba on Unsplash

Recipes

Potatoes and Dill Indian Style

June 19, 2021 No Comments

Potatoes and Dill Indian Style is an easy recipe. The combination of potatoes and dill is really like a match made in heaven! Have you ever paired the 2 together? I have heard of dill with potatoes in salad and have only cooked Dal (lentils)with dill before. I have never cooked them together this way with Indian Spices, until now.

That being said Dill is an acquired taste, not everyone likes it. So if you and your family like dill, make this simple dish and you will really enjoy it. This is a great article all about Dill and its benefits.

This dish is really easy to make with minimal ingredients. Sometimes the dishes with the least amount of ingredients are the tastiest!

Dill and Potatoes really prove it.

Ingredients required for Dill and Potatoes:

Potatoes – I used regular Idaho potatoes. But I’m pretty sure it would taste even better with baby potatoes.

Dill – Leaves, discard the woody stems. Dill has a very strong taste and flavor, so a little goes a long way.

Cumin seeds – give it a nice flavor.

Turmeric powder – gives it a nice color and it is very good for health too!

Kashmiri Chili Powder – Has a lovely red color and not as spicy as regular chili powder.

Salt to taste

Olive oil

That’s it!

How do you make Potatoes and Dill Indian style?

Heat up oil in a pan. When hot add cumin seeds, add potatoes, and mix well. Add all the spices except salt. Cover and cook till potatoes are done. Stir occasionally so it does not burn. When almost done, add chopped dill leaves. Mix it well and cook for a few more minutes adding salt to taste.

The potatoes should be tender and the dill leaves should not be cooked for too long as they lose their flavor.

Your potatoes and dill Indian style are ready!

Serve hot with rice and dal, roti, paratha, or peas rice.

Makes a great side to any meal.

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Potatoes and Dill Indian Style

Potatoes and Dill cooked with mild Indian Spices, a delicious combination!

Course Side Dish

Cuisine Indian

Prep Time 5

Cook Time 15

Total Time 20

Author Nandini

Ingredients

1 large Russet Potato
1 handful Dill leaves
½ tsp Cumin Seeds
¼ tsp Turmeric powder
½ tsp Kashmiri Chili powder (use more if you like it spicy)
Salt to taste
2 tbsps Olive oil (any cooking oil)

Instructions

Chop the potatoes into small cubes, Make sure they are all more or less the same size.
Wash and chop the dill leaves.
Heat oil in a pan. When the oil is hot, add cumin seeds. Stir.
Add in the potatoes along with turmeric, and chili powder. Mix well, cover, and cook on low flame.
Stir in between so that it does not burn.
Once the potatoes are cooked, add the salt and chopped dill. Mix very well.
After 2 minutes take it off the fire and serve.
Your delicious Potatoes and Dill Indian Style are ready.

Notes:

This recipe is for 1 large Russet/Idaho potato, feel free to use small white or red potatoes.
You can also use a preboiled potato to make things quicker, the cooking time will be reduced.
Using too much dill can overpower the dish as dill has such a strong taste and flavor. Fresh dill is always great but if you do not have you could substitute it with powdered dill. I have not personally tried it but I think it could work.
You could skip the cumin seeds if you do not have them, but I do recommend using them.
This dish goes very well as a side to rice with dal(lentils), or it can be eaten with paratha, or with Instant Pot Peas Pulao.

Please do try out this simple side dish of Potatoes and Dill Indian Style. Let me what you think in the comments below. I am always happy to hear from you!

If you like potatoes, you can check out my other recipes using potatoes Air-Fryer Potato Wedges, Potato Masala

and Air Fryer Tortilla Samosas.

Thank you for visiting! Have a great day! Here is today’s inspiration:

Photo by Nick Fewings on Unsplash

Recipes

Air-Fryer Potato Wedges

May 28, 2021 No Comments

These Air-Fryer Potato Wedges are the perfect solution for your family’s French Fry cravings!! These are homemade, baked, and not deep-fried, so you can make them often without feeling too guilty!;)

I highly recommend an Air Fryer if your family loves deep-fried foods, Check out this Highly rated Cosori Air Fryer on Amazon.

( The above link is an affiliate link, meaning that If you decide to buy the product using my link, Amazon will give me a small commission at no extra cost to you. Please know that I only recommend products I love and that are of great quality. Thank you so much for your support.)

My children love french fries, I used to buy the frozen french fries at the store, but after reading what goes into them I decided to make my own version of homemade fries. I would have called them French Fries but they are not as crispy and thin as Fries, hence I’m calling them Potato Wedges! My kids enjoy these Potato wedges, they are a great alternative to deep-fried French Fries.

With an Air-fryer and some potatoes, you can have your own homemade Potato wedges in a matter of 15 minutes. If you do not have an Air-Fryer, you can bake them in an oven at 400F for about 15 minutes.

Just potatoes, salt, and a little bit of oil! You get to control the amount of salt and oil so that’s a real plus if you ask me!

Use any seasonings you like and make them according to your taste. Serve these Potato Wedges as they are or as a side to your main meal.

Which potatoes are best to use for Air-Fryer Potato Wedges?

Russet Potatoes – These potatoes are high in starch and low in moisture content so they make a great Potato Wedge. Alternatives that you can use are Yukon Gold Potatoes.

Potatoes do get a bad reputation when it comes to being healthy, but I think it is just the way it is cooked, if you add unhealthy fats to it like deep frying then it obviously will be unhealthy.

Potatoes contain fiber, vitamin C, potassium, and Vitamin B6. So they do have some nutrients that our bodies need.

How do you make Air-Fryer Potato Wedges?

First, peel the potatoes, then wash them. Pat them dry with a kitchen towel. Slice them into thin wedges, make sure the wedges are more or less the same size. I cut them lengthwise in the middle once, then place one half cut side down and cut into half again. Then repeat, so you can get about 8 wedges from one potato. but if your potato is big you could get more.

One potato cut into 4 — Cut into 4 wedges

Cut Potato wedges — Further, cut into 8 wedges

4 potatoes cut into wedges — Potato wedges cut from 4 medium-sized potatoes.

Pat the wedges dry with a kitchen towel, put them in a bowl, drizzle with olive oil ( about 1 tbsp), and add salt. I have read lots of recipes where the potatoes are soaked in water for about 15 minutes. I have tried this but I find that the way I have mentioned above is what worked for me.

Air frying your Potato Wedges:

Add the potato wedges to the air-fryer, bake at 400 degrees for 10 minutes turning halfway till golden brown. Add salt to taste. You could preheat the air fryer too to have your fries even faster, but I don’t. Just thought I would mention it.

Bake in 2 batches so that the wedges are in a single layer in the air fryer. It is important not to overcrowd the air fryer, If you add too many it will steam instead of frying, so make sure they are in a single layer. It is tempting to throw the whole lot in, believe me, I have tried it! But be patient and do it in 2 batches for the best results.

These are not as crunchy as deep-fried French fries but a healthier version I would say. They are crispy on the outside and soft on the inside.

Seasoning your Potato Wedges:

Once you take them out, put them on a paper-lined plate. Check for seasoning, add more salt if required or any other seasoning you desire.

With potatoes seasoning is everything, so make sure they are seasoned well.

Enjoy your Air-Fryer Potato Wedges without feeling guilty!

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Air Fryer Potato Wedges

Potatoes cut into wedges, seasoned well and Air fried to crispy perfection!

Course Appetizer, Side Dish, Snack

Cuisine American

Author Nandini

Equipment

Air Fryer

Ingredients

4 Medium Russet Potatoes
1 tbsp Olive oil (Any cooking Oil)
Salt (to taste)

Instructions

Using a peeler, peel the skin off the potatoes. Wash them well
Pat dry with a kitchen towel. Cut the potatoes into wedges.
From a medium potato, you can get 8 wedges.
Pat all the wedges dry with a kitchen towel and add them to a bowl.
Add salt and oil. Add any other seasonings if desired. Toss the potatoes well so that the oil and seasoning get mixed well.
Add half the wedges to the Air Fryer at 400° for 10 minutes. Make sure the wedges are in a single layer.
After 5 minutes, open the Air Fryer and shake it well. Close and let them air fry for another 5 minutes till crispy.
Remove your Potato Wedges onto a paper-lined plate. Check the seasoning, adjust if necessary.
Air Fry the remaining Wedges the same way.
Enjoy your Air Fryer Potato Wedges with Ketchup or any dip.

Optional:

You can add any seasoning to make them a bit different. Pepper, garlic, chili powder, paprika, Italian seasoning, dried parsley, chili flakes, onion powder, etc
If you wish you could leave the skin on the potatoes, but of course wash well with a vegetable brush.
Sweet potato fries can be made the same way.
Enjoy these immediately as they will not remain crispy for too long.
They can be re-heated in the Air Fryer for a few minutes if you have any leftovers, highly unlikely in my opinion! 😉

If you try out this recipe, please comment down below and let me know, it makes me happy to hear from you!! Thank you for being here, I appreciate your time and support!!

Please do check out my other Air Fryer recipes: Air Fryer Okra Fries

Air Fryer Tortilla Samosas and Air Fryer Salmon Fish Fry

Recipes

Potato Masala

May 11, 2021 No Comments

Potato masala is a really quick, easy, and tasty recipe. You can make it in about 10 minutes if you have pre-boiled potatoes.

With just a few ingredients you will have a tasty dish in about 10 to 15 minutes.

What do you need to make this Potato Masala?

Potatoes – Any potatoes are fine, I used Russet potatoes in this recipe.

Onions – Yellow onions are my go-to onion for cooking.

Ginger – I store my ginger in the freezer, as it lasts much longer and it’s very easy to grate or chop.

Green chilies – I do store my green chilies in the freezer too, to make them last longer.

Cilantro – Chopped cilantro leaves for garnishing

Turmeric powder – This is what gives the potato masala its brilliant yellow color!

Salt to taste

For seasoning:

Oil – Any high heat oil like canola, vegetable, peanut, or olive oil.

Mustard seeds – Black mustard seeds

Split urad dal – White urad dal, split.

Curry leaves – The flavor of curry leaves is something different and gives any dish a delicious taste

This is usually eaten with Dosa ( a lentil and rice crepe), it is also used as a filling for the Masala Dosa. But it is a very versatile recipe and can be eaten in many different ways.

You can eat it as a filling in a sandwich, in a chapati, or a paratha like a roll. Also, it is great as a filling for samosas and puffs. You can try it with my air fryer tortilla samosas, it tastes delicious.

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Potato Masala

Potatoes with Mild Indian Spices

Course Appetizer, Breakfast, Snack

Cuisine Indian

Servings 4 people

Ingredients

2 Potatoes cut into cubes
½ Yellow Onion sliced
½ inch Ginger chopped
1 Green Chili chopped
2 tbsp Cooking oil (canola, olive or sunflower)
½ tsp Turmeric Powder
Salt to taste
Coriander leaves for garnishing

For seasoning

1 tsp Mustard seeds
½ tsp Split urad dal
1 sprig Curry leaves

Instructions

Microwave potatoes for around 4 minutes till cooked. This is my shortcut method to cut down cooking time. If you do not want to use the microwave you can boil potatoes on the stove top, or in a pressure cooker.
Heat oil in a pan. Add seasoning ingredients. When the mustard splutters. Add onions, chopped ginger, and green chilli. Fry for a few minutes till opaque.
Add turmeric powder and salt. Mix well.
Add the boiled potatoes with about 1 cup of the cooking water. Cover and cook for about 10 minutes.
Use a potato masher or fork to mash the potatoes. If you like it chunky you can leave a few pieces of potato unmashed. Adjust the salt.
Garnish with chopped coriander leaves.

Notes

If you do not have curry leaves or split urad dal, you can skip them. It will still be just as good.
I did not have cilantro for garnishing, so you can just leave it out like I did.