Share
Aloo is a staple in India and is an understatement because it is often prepared as a side dish, starter, and main delicacy. Despite being introduced by Portuguese traders, the way potatoes have taken over Indian cuisines and have emerged as versatile ingredients is commendable, and a big chunk of this appreciation goes to regional chefs and common kitchens across the country.
Video Credit: Bhargain Ka Chef/ YouTube
With the farmer's market flooded with seasonal vegetables, Indians still stock potatoes every week. This article is a tribute to everyone’s favourite aloo as home chefs continue to make winter delights using it.
Aloo Posto
In West Bengal, there is no season for making aloo posto but consuming this dish hot with dal and rice is surely a winter meal. Potatoes are cooked with a paste of poppy seeds and mustard oil, elevating the earthy tones. This lightweight dish is a must-have during lunch while enjoying the sun. You can also add it to the menu of the holiday feast.
Image Credit: Wikimedia Commons
Aloo Gobi
Aloo gobi is not restricted to any state or regional households, but it’s a pan-India dish loved by foodies. If you are from Uttar Pradesh, the leftovers of this sabzi are paired with hot parathas in the morning for breakfast. People living around Delhi, Haryana, and Punjabi make this dish with a handful of spices and pair it with roti, dal, and rice. You can stuff leftovers in the dough balls and make aloo-gobi parathas.
Also Read: How India Eats Aloo
Aloo Palak
People in Uttar Pradesh and Madhya Pradesh wait for winter to relish aloo palak. It’s a side dish that accompanies roti, rice, and dal. Potatoes are diced and cooked 90% before adding chopped spinach. Elevating the flavours of this delight are spices like fennel seeds, coriander powder, amchur powder, cumin seeds, and red chilli powder. To add a fiery touch, add slit green chillies.
Dum Aloo
If you head to Jammu and Kashmir right now, among several winter delights, you will also find dum aloo on the menu. This is the season of baby potatoes which are fried and cooked in gravy featuring the base of curd, fennel powder, and Kashmiri red chilli powder. In some households, they create a base using cashews and stuffed potatoes with a rich filling of mawa.
Aloo Pyaz Sabzi
Rajasthan adds a new twist to potatoes in winter by cooking them with shallots or green onions. A tangy gravy is prepared using curd and everyday spices. Once it thickens, potatoes and onions are cooked until the vegetables turn soft. It is paired with bajra roti, a must-have in winter because it offers warmth to the body.
Aloo Ke Gutke
In Himachal Pradesh, people cook potatoes with chillies and garlic. It’s a unique, aromatic, and irresistible preparation that can bring an entire family together on the dining table. Local spices are used to cook baby potatoes with slit green chillies and crushed garlic. Aloo ke gutke offers warmth against dropping temperatures.
Urulai Roast
When people in Tamil Nadu receive baby potatoes in the winter months, they make urulai roast. It is a spicy side dish that pairs well with Malabar parotta and steamed rice. Aloo is cooked with red chillies, curry leaves, and South Indian spices. This winter treat is aromatic and a must-try if you want to add something new to the spread.
