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Spicy South Indian Potato Podimas /urulai kizhangu podimas

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Spicypotato_podimas-4Quick and easy spicy side using partly mashed potatoes. Mom’s recipe !!!

I usually post my recipes a week later or sometimes even later than that. I made this today and surprisingly posting it today. Today morning I woke up early or should say dint sleep at all. I got little cranky and wanted to cook something to make me occupied and also to brighten my day with some comfort homemade food. It’s my mom’s recipe. So around 6 am I wanted to know the recipe, called her because usually, she wakes up before that. When I called her, she was sleeping, still picked my call, asked me why I called so early, I insisted her to sleep but she was happy that I called her so early and she gave me the recipe in that call. That’s unconditional love and pure affection from mom. I actually felt little bad after that. When she calls, sometimes I used to say, I am busy.. I am sleepy. .I am doing that and this..and I will say I will call her later 🙁 . However she always has time for me!!! 😉 Deep inside I know it’s my mom and I take her for granted. Love my mom. I am sure all mom is like that 🙂

I made it with sambar and bitter gourd chips/pavakkai chips. I also made some murukku for Sunday snacks 🙂

Other favourite potato recipes: Spicy baby potato roast, cheese roasted baby potatoes with sour cream, potato kurma

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Spicy South Indian Potato Podimas /urulai kizhangu podimas
Author: 
Recipe type: Indian
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Potatoes – 3, medium
  • Oil - 3 tbsp
  • Mustard seeds – ½ tsp
  • Channa dal – 1 tsp
  • Hing – ¼ tsp
  • Turmeric powder - 1 tsp
  • Red onions - ½ cup, finely chopped
  • Green chillies – 2, finely chopped
  • Garlic – 3, finely chopped
  • Ginger – 1 inch, finely chopped
  • Curry leaves - 6
  • Chilli powder – ½ tsp
  • Coriander leaves – 1 tbsp, finely chopped
  • Lemon – 1 tsp to squeeze
  • Salt – to taste

    [to roast and blend]
  • Channa dal – 2 tsp
  • Whole dry Red chillies - 4
  • Coriander seeds – 1 tbsp
Instructions
  1. Cut the potatoes into three and steam the potatoes with 3 cups of water in a pressure cooker with a bit of salt and a tsp of turmeric powder for exactly 3 whistles. Remove from heat and wait for the pressure to settle naturally. Peel the potatoes and dice the potatoes with knife or mash with hands with cubes here and there. Set aside.
  2. Roast the ingredients under “to roast and grind” in medium flame for 5-6 minutes. Blend them into a dry powder by adding no water.
  3. Heat oil in a pan and add the mustard seeds and curry leaves. Let the mustard seeds splutter.
  4. Add the channa dal, hing and wait until turns to light brown.
  5. Add in the ginger, garlic, onions, green chillies with a bit of salt and sauté until the onions are soft and starting to brown.
  6. Add the diced/mashed potatoes with a bit of salt, chilli powder, blended masala and toss well for 5 -7 minutes so that it gets roasted for some potato pieces. Add salt now according to your taste.
  7. Garnish with chopped coriander leaves and squeeze some lemon juice.
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Saag Aloo Capsicum / Spinach Potato Pepper

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Indian spiced potatoes with spinach and capsicum — a perfect side dish.

There are many ways of making aloo palak or potato spinach recipe and here is my favourite version from my kitchen. This is a dry version and this curry ought not be too soupy, as you want the potatoes to absorb all the flavors in the dish. The potatoes should be juicy from the spinach flavors but not mushy. Saag means spinach and aloo means potato. Saag is a term also used to describe other greens, such as mustard leaves. Capsicum is optional here and I just wanted to add it for more flavors.

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This will take some time but you don’t have any job in the kitchen, just simmer the spinach to the point where there is moisture left in the pan for the consistency that you find is signature to this dish. The thought of cooking curry from scratch probably scares many of us, but it’s really easy when you know the flavor combinations of the different spices. For instance, spinach goes really well with potato. And potato goes great with bell pepper. Saag aloo isn’t tricky to make at the best of times. You just need one pan and one spoon to make this and you may as well have cooked the whole meal on your one stovetop. This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the sofa.

vegan Note: replace Milk with coconut milk.

4.7 from 3 reviews
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Saag Aloo Capsicum / Spinach Potato Pepper
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potato – 3
  • Cumin seeds (jeera) – 2 tsp
  • Garlic – 3, chopped finely
  • Onion – 1, chopped finely
  • Green chilli – 1, chopped finely
  • Capsicum/ Pepper – 1 chopped into cubes
  • Spinach – 1 cup, chopped or whole
  • Chilli powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Milk – 2 tbsp
  • Oil – 2 tbsp
  • Salt – as needed
  • Lime- for garnishing
  • Corainder leaves – For garnish
Instructions
  1. Remove the skin from the potatoes and cut into small wedges,
  2. Heat oil in a large heavy bottomed non-stick skillet over medium heat, add jeera, garlic and add the onions and chillies and fry until they are golden brown.
  3. Now add the potatoes, capsicum. Salt and turmeric and fry until golden brown.
  4. Now add the chilli powder, coriander powder and cumin powder. Add 2 tbsp of water and simmer it for few minutes.
  5. Now stir in the chopped spinach to this, and add two tbsp. of milk and close it.
  6. Stir in the mixture a few handfuls at a time, until each potato is coated with the spinach.
  7. The potatoes should be little roasted and coated with spinach and have the flavors of capsicum in it.
  8. Garnish with coriander leaves and squeeze in some lime.
Notes
1. Don’t add more water, it may make the potatoes mushy.
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Perfect side dish for with rasam and rice or roti or plain rice.

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