Baked Potatoes 2 ways – spicy Indian and garlic herbs

Baked potatoes 2 ways

Baked Potatoes 2 ways – spicy Indian and garlic herbs

2 large potatoes cut into big cubes
6-7 small potatoes quartered

Spicy Indian flavor
2-3 tbsp oil
2 tsp red chili powder or chili flakes
½ tsp cumin powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp amchur powder or chaat masala

Garlic Herbs
2-3 tbsp oil
2 cloves garlic minced
1 tsp dried parsley
½ tsp dried thyme
Salt and pepper

The potatoes have to be parboiled. Boil 5-6 cups of water with some salt in a large pan and add potatoes. It’s ok to add both sizes together.
Cook till the potatoes are half cooked and drain.
Mix Indian spices in a bowl and add cubed potatoes pieces and mix well.
Mix garlic herb spices in another bowl and add quartered potato pieces and mix well.
Transfer the potatoes to a baking tray.
Bake and broil in a preheated oven at 180 degree Celsius for 10-15 mins or until the potatoes start to crisp on the outside.
Serve and enjoy.


Aloo baingan

Aloo baingan

A simple curry loved by all who ate.

4 long purple brinjals or 6 small round ones
1 onion sliced
1 tsp ginger garlic paste
1 large tomato sliced
1 potato cut into long thick strips
1 tsp chilli powder
1 tsp coriander powder
½ tsp turmeric powder
½ tsp garam masala
Salt to taste
Few curry leaves
4 tbsp chopped fresh coriander leaves
4 tbsp oil
Slit brinjals by keeping the top intact and keep in water.
Heat oil and add onion. Saute till it becomes lightly brown.
Add ginger garlic paste and saute.
Add spice powders and mix well.
Add brinjals pieces, potato and tomato.
Add ½ cup water and add salt.
Cover with a lid and cook till done. Stir carefully so that the brinjals retain the shape.
The water would have evaporated completely and the curry will get a dark brown colour. Adjust salt and take off fire. Sprinkle coriander leaves ad mix.
This is best served with chapathis.