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Potatoes are originally native to the Andean region of South America - modern-day Peru and Bolivia. They were first introduced to India by Portuguese traders in the early 17th century. The Portuguese, who had established trade routes with South America, brought potatoes along with them to Goa, which was a major Portuguese trading post on the western coast of India.
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Indians have a deep-seated love for potatoes, which has become a staple ingredient in the diverse and vibrant culinary landscape for several compelling reasons. Potatoes are incredibly versatile and can be used in a wide range of dishes. They are easy to cook and can be boiled, mashed, fried, roasted, stuffed, or curried, adapting easily to various cooking methods and flavours. They are cooked on their own or even added to curries made with other vegetables, meat or egg. They can be the star ingredient or teh side dish just as easily.
They are also easily available throughout India and are relatively inexpensive, making them accessible to people across different socioeconomic backgrounds. Potatoes are filling and satisfying, which is particularly important in Indian cuisine where meals often need to provide substantial energy for a day's work. Many potato dishes evoke feelings of comfort and nostalgia, whether it's a simple mashed potato or a spicy potato curry. These dishes often carry emotional connections to family recipes and shared meals.
Aloo Pitika, Assam
In Assam, potatoes are celebrated in many ways. The most common among them is a simple and flavourful dish called Aloo Pitika. This mashed potato dish is seasoned with mustard oil, green chilies, onions, and coriander leaves. Sometimes, boiled eggs or roasted fish are also mashed into the mix, adding a richer taste. Aloo Pitika is typically served with rice and dal, offering a comforting and aromatic accompaniment.
Sindhi Aloo Tuk, Sindh
Sindhi Aloo Tuk is a crispy, spicy, and tangy double-fried potato preparation from the Sindhi community. Potatoes are sliced, fried until golden, and then pressed to flatten them. They are refried until crispy and seasoned with spices like chaat masala, red chilli powder, and amchur (dry mango powder). It is usually served as an accompaniment with Sindhi kadhi or simple dal chawal.
Aloo Posto, Bengal
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Aloo Posto is a quintessential Bengali dish where potatoes are cooked with poppy seeds (posto). The potatoes are diced and simmered in a paste made from poppy seeds and green chilies. The dish is subtly spiced, allowing the nutty flavour of the poppy seeds to shine. Aloo Posto is typically served with steamed rice and dal, forming a staple in Bengali households.
Dum Aloo, Kashmir
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Kashmiri Dum Aloo is a rich and aromatic dish where baby potatoes are first deep-fried and then slow-cooked in a yoghurt-based gravy with a blend of Kashmiri spices, including fennel powder, ginger powder, and garam masala. This dish is a highlight of Kashmiri cuisine, known for its creamy texture and deep flavours. It is usually eaten with naan or other Kashmiri breads.
Aloo Gobi, Punjab
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Aloo Gobi is a beloved Punjabi dish combining potatoes and cauliflower. The vegetables are cooked with onions, tomatoes, ginger, garlic, and a blend of spices, including turmeric, cumin, and garam masala. This dry curry is hearty and flavourful, commonly served with hot rotis or parathas, making it a staple in Punjabi cuisine.
Batata Vada, Maharashtra
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Batata Vada is a popular street food from Mumbai. Spiced mashed potatoes are shaped into balls, dipped in a gram flour batter, and deep-fried until golden and crispy. These vadas are typically served with chutneys and are a key ingredient in the iconic Vada Pav, where they are sandwiched in a bun and topped with spicy garlic chutney.
Bata Nu Shaak, Gujarat
This is a traditional Gujarati dish typically made without onion and garlic, making it suitable for Gujarati cuisine, which often follows strict dietary guidelines during certain festivals and religious occasions. Bata nu Shaak is cooked with potatoes that are peeled, diced, and boiled until tender. The process involves a tempering of rai (mustard seeds), jeera (cumin seeds), and sometimes even methi (fenugreek seeds) in hot oil or ghee.
Aloo Kara Kari, Andhra Pradesh
Aloo Kara Kari is a spicy Andhra-style potato fry. Potatoes are diced and cooked with a blend of spices, including red chilli powder, turmeric, and garam masala. The dish is typically garnished with fresh coriander leaves and served as a side with rice and dal or roti.
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Potato Podimas, Tamil Nadu
In this dish from Tamil Nadu dish boiled potatoes are crumbled and sautéed with mustard seeds, urad dal, curry leaves, green chilies, and turmeric. This dish is light and aromatic, often served as a side with rice and sambar or rasam.
Aloo Gassi, Karnataka
Aloo Gassi is a coastal Karnataka dish where potatoes are cooked in a spicy and tangy coconut-based gravy. The dish is flavoured with a special blend of spices, including red chilies, coriander seeds, and tamarind. It is typically served with steamed rice or neer dosa.
Bhandarewale Aloo, Madhya Pradesh
Bhandarewale Aloo are made without onion and garlic, making it suitable for religious occasions and festivals where these ingredients are often avoided. This traditional dish is particularly popular in regions like Madhya Pradesh and Uttar Pradesh during community feasts called bhandaras. Boiled potatoes are the heart of this dish, cut into cubes or slices. The cooking process involves tempering with mustard seeds and cumin seeds in mustard oil.
