Potato Methi Curry

Ingredients
Potato- 2 large peeled, cooked and diced
Kasoori Methi* - 1/2 cup ( soaked in warm water for 10 minutes)
Onion- 1 medium chopped
Garlic- 2 clove minced
Tomato- 1 small chopped
Turmeric powder- 1/4 tsp
Chili powder- 1 tsp
Coriander powder- 1 tsp
* Fresh fenugreek leaves can be substituted.

For seasoning
Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Cumin seeds- 1 tsp
Asafoetida- a pinch

Method

1. In a pan heat oil and do the seasoning. Add onions and garlic and saute for two minutes.
2. Add cooked potatoes and tomato and mix well. Sprinkle the powders and salt.
3. Mix and cook for 5-7 minutes or until tomatoes are soft.
4. Drain and add the dried fenugreek leaves to the pan and mix well.
5. Cook for 5 more minutes and remove from heat.
6. Serve with roti.

Poori

Ingredients
Whole wheat flour- 2 cups
Rava- 2tbsp
Salt- as needed
Water- as needed
Oil- for frying

Method

1. In a pan, heat 1 cup of oil on medium flame.
2. In a  bowl, mix salt, rava and wheat flour. Slowly add water and knead into a dough.
3. Take golf ball sized dough and make it into smooth balls.
4. Sprinkle some flour on a board and roll the dough into thick  palm sized discs.
5. Check the oil temperature by dropping a pinch of dough into the hot oil. When the dough comes up, th eoil is ready to cook.
6. Slowly drop in the discs in oil and when it puffs up, flip to the other side.
7. Fry till golden brown and remove to a paper towel lined plate.
8. Serve hot with potatoes.

Channa masala and vegetable korma is also good accompaniment to poori.

Potato- Cauliflower fry

Ingredients
Potato- 2 boiled, peeled and diced
Cauliflower- 2 cups diced
Onion- 1 diced
Tomato paste- 2tbsp
Ginger garlic paste- 1tsp
Turmeric powder- 1/4tsp
Chili powder- 1tsp
Coriander powder- 1tsp
Cumin powder- 1/2tsp

For tempering
Oil- 2tbsp
Mustard seeds- 1tsp
Cumin seeds- 1tsp
Curry leaves- few

Method

1. In a pan, heat oil and do the tempering. Add onion and saute till soft. 
2. Add ginger- garlic paste and turmeric powder. Saute well.
3. Add the diced cauliflower and tomato paste.Sprinkle with salt and other powders.Add 1/2 cup of water and mix well. Cover the pan with a lid and cook for 15 minutes.
4. When the cauliflower is soft, add the cooked potatoes and mix well. Cover and cook for another 10 minutes.
5. Remove from heat and serve warm with rotis.

Cumin Potato fry

Ingredients
Potatoes- 3 cups
Onion- 1 large sliced lengthwise
Green chili- 2 sliced into rounds
Turmeric powder- 1/4tsp
Salt- as per taste

For tempering
Oil- 2tbsp
Mustard seeds- 1tsp
Cumin seeds- 1tsp
Curry leaves- few

Method

1. Boil the potatoes, peel the skin and cube it.
2. In a pan, heat oil and add the tempering ingredients. Add onion and green chili and saute until soft.
3. Add the cubed potatoes,sprinkle with turmeric powder and salt.
4. Mix until the potatoes are well coated with salt.
5. Cook on low flame until the potatoes are slightly roasted.
6. Remove from heat and serve warm with rotis.

Roasted Potato filling

Ingredients
Potatoes- 4 cut into wedges
Garlic- 2 cloves minced
Onion- 1 large sliced lengthwise
Red pepper- 1 large sliced lengthwise
Cajun seasoning- 2tbsp
Red chili flakes- 1tsp(optional)
Lemon juice- 1 tsp
Salt- as needed
Olive oil- 2tbsp


Method

1. In a non stick pan heat oil and add onion and garlic. 
2. Saute until the onion  is soft.Add the potato wedges and red pepper.
3. Sprinkle salt and Cajun seasoning, mix well. Add half cup of water and close with a lid.
4. Cook for 15 minutes or till the potatoes are cooked. Open the lid and increase the flame.
5. Saute till the potatoes are well roasted. Sprinkle with lemon juice and chili flakes.
6. Serve warm as a side dish or as a stuffing inside a tortilla for a potato wrap.

Potato peas Fry

Ingredients
Potato- 6
Frozen peas -1/2 cup
Onion-1
Tomato-1/2
Garlic- 2 cloves
Turmeric powder- 1/4 tsp
Chilli powder- 1 1/2 tsp
Coriander powder - 1tsp
Coriander leaves- for garnish

For tempering
Oil- 2tbsp
Mustard- 1/4 tsp
Cumin seeds-1/4 tsp
Curry leaves- few

Method

1. Boil and peel the potato. Cut it into cubes.
2. Chop the onions and tomato into small pieces. crush the garlic cloves.
3. In a pan heat oil and add the tempering ingredients. 
4. When the mustard seeds crackle, add the onions and garlic and saute till soft.
5. Add the tomatoes and the powders. Mix well and cook for 5-7 minutes.
6. Add the diced potatoes and peas.
7. Sprinkle with water and mix well. the water will help the veggies to absorb the powders.
8. Cover the pan with a lid and cook for 5 more minutes.
9. Remove from heat and add coriander leaves.

Serve hot with rice and rasam.