Potato Cubes Sabji (कटिया-कुटिया आलू)

Potato Cubes Sabji (कटिया-कुटिया आलू)

This is one of my favorite sabji. It is so quick that by the time you realize you are cooking, its ready to be eaten. I love it with hot & crispy parathas. In my home we have named this dish as Katia-Kutia Sabji (in hindi) J (कटिया कुटिया आलू कि सब्जी).

Ingredients

§         Potatoes                  – 3 medium size

§         Whole dry red chilies  – 5 to 6 (can vary the amount as per taste buds J)

§         Fenugreek seeds       – ½ tsp (मेथी दाना)

§         Mustard Oil              – 8 tsp (approximately)

§         Salt to taste

§         Chili powder             – ½ tsp (Optional)

Method

1.      Peel the potatoes and cut them into small cubes of ¼ inch size each. Keep the potatoes in water so that they don’t oxidize. *

2.      How to cut the potatoes into cubes :

• Slice the potatoes into ¼ inch thick slices.
• Cut each slices into ¼ inch thick strips
• Then cut each strip to small square pieces.
• If you wish, you can cut the cubes to even small cubes. The smaller the cube, the tastier the dish J

3.      Take oil in a wok over medium heat.

4.      Bring oil to its burning point. Now lower the heat to low.

5.      Add fenugreek seeds (मेथी दाना) and whole red chilies (torn to small pieces).

6.      Drain the potatoes well. Now add the potatoes to the wok.

7.      Add in extra chili powder if you want more spicy and salt to taste.

8.      Stir the potatoes quite frequently to ensure it does not stick to the wok. Since the cubes are quite small, the potatoes cook very quickly. It may take about 5 minutes to cook.

9.      When the potato cubes are soft when smashed between fingers, its done.

10.  Sprinkle coriander leaves and its DONE !!!

Serving

Serve hot with soft chapatis or crispy parathas or kulchas.

* Potato peels are very nutritious. If you like its taste then retain the potato skin (don’t peel the potatoes). Potato skin gives even more crunchier results !

Try this quickest and simplest recipe and share your comments and/or suggestions.

Crispy Potato Rounds (आलू की लच्छेदार टिक्की)

Crispy Potato Rounds (आलू की लच्छेदार टिक्की)

Ingredients

§         Potatoes            – 2 medium sized (grated)

§         Onion                 – 1 medium sized (thinly sliced)

§         Radish                – 4 tsp (grated)

§         All purpose flour   – 1 tbsp

§         Eggs *           – 1

§         Salt

§         Pepper powder    – ½ tsp

§         Green chilies      – 1 tsp

§         Chaat masala       – ½ tsp

§         Oil for shallow frying the potato rounds

Method

1.      Grate the potatoes and radish. Dip it in a bowl of water, so that they don’t oxidize.

2.      Beat the eggs.

3.      Mix the flour, salt, pepper powder, green chilies and chaat masala into the beaten egg. Keep aside.

4.      In a mixing bowl, squeeze out the grated potatoes and radish (squeeze thoroughly).

5.      Now add into the egg mixture. Mix well.

6.      Take oil in a shallow pan, over medium heat. Not much of a oil is needed. Just sufficient enough for shallow frying the potato rounds. (cover the bottom of the pan with oil. This should be enough for shallow fry).

7.      Now the frying part ! Take small amount of mixture on your greased hands and give it a flattened round shape. Gently place it into the pan and shallow fry it.

8.      It takes approximately 3 to 4 minutes each side. The done rounds are golden brown crisp and the inner potato shreds are soft and mushy.

Serving

§         Serve hot with Spicy Onion-Tomato Chutney or any other chutney of your choice.

* Eggs can be replaced by 2 bread slices. Dampen the slices a bit and squeeze out excess water. Crumble the bread and mix it with the potato-radish mix.

Try this recipe and share your comments and/or suggestions.