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Ingredients:
5 potatoes; boiled, peeled and coarsely mashed,
2 large onions; cut into halves and sliced,
10-12 curry leaves,
1 1/2 tsp mustard seeds (rai),
1/2 tsp heeng (asafoetida),
4-5 green chillies; slit vertically,
3-4 inches ginger; peeled and finely chopped,
10-15 cloves garlic; finely chopped,
Handful of cashew nuts; broken,
A handful of green peas (optional),
Salt to taste,
1/2 cup oil.

Method:
Heat oil in a kadhai; add oil and mustard seeds and let them splutter. Then add asafoetida, green chillies, ginger and garlic and fry till fragrant. Then add cashew nuts, curry leaves, sliced onion and fry till onion is soft soft. Then add turmeric powder, salt and mix well. Now add mashed potatoes and peas and give it a proper stir so that all masala mixes well with the potatoes. Cover and cook for 5-7 minutes on low-medium flame, stirring occasionally.
Stuff this alu masala in dosas to prepare masala dosa. This sabji also tastes excellent with puris. Try this stuffing in bread rolls too.

Ingredients:
4 drumsticks; washed, peeled and cut into 2″ pieces,
2 large potatoes; washed, peeled and cut into long pieces,
2 onions; halved and slices,
2 small tomatoes; halved and sliced,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp dhania (coriander) powder,
Salt to taste,
Oil for frying,
Water,
Chopped coriander leaves to garnish.

Method:
Heat oil in a kadhai (wok) add jeera, asafoetida and onions and cook till onions are soft. Then add turmeric powder, red chilli powder, coriander powder and tomatoes, mix and let this fry till tomatoes are soft. Now put potatoes and drumsticks, mix, add ample water, cover and cook for 25 minutes on low-medium flame. Stir occasionaly. Add salt in the end, and garnish with chopped coriander leaves.

This is one of my favorite recipes. I usually prepare this when I am bored of preparing anything elaborate in my meal. Potatoes are always favorite, and since this recipe can be prepared in minutes you don’t have to wait much to pacify that hungry stomach.

Ingredients:
3 potatoes, boiled and cut into finger size pieces,
2-3 tbsp oil,
Salt and red chilli powder to taste.

Method:
Heat oil in a wok (kadhai) and lower the flame to low-medium. Then drop the potato bites little at a time and fry them nicely from both the sides till they turn crisp and nice reddish golden in color. Drain and remove in a wide bowl. When all the fingers are fried, sprinkle salt and red chilli powder and toss well.

Serving suggestion:
This dish can be a best as a snack. This tastes good even when served with dal-rice or yogurt-rice.

TIP:
This recipe can be prepared within 10 minutes, hence an easy and quick recipe. You can boil potatoes till they are just cooked since they will get cooked while frying.

Ingredients:
Potatoes-3(medium size,boiled and cubed)
Peanuts-3 teaspoons(peeled and with skin off)
Tomatoes-2(medium size)
Whole red chillies-2-3
Mustard seeds-1 tsp
Red chilli powder-1/4 tsp(or as much as you want the vegetable to be spicy)
Coriander powder-2/3 tsp
Turmeric powder-1/4 tsp
Garam Masala-1/4 tsp
Salt-according to taste

Method:
Boil the potatoes with skin on,till they are well cooked but not too much soft. Add oil in the pan and roast the peanuts. Roast it till they are golden brown and crisp. When peanuts are roasted take them out of oil and in the same oil add whole red chillies. With whole red chillies add the mustard seeds too. As mustard seeds crackle add tomatoes, coriander powder, turmeric and a pinch of salt. Fry everything till it leaves the oil.Add the boiled and cubed potatoes. Add peanuts too and mix well. Taste the vegetable and add salt. Add garam masala before serving and cook for 2 minutes. Add coriander leaves for garnishing. Serve and enjoy.

Ingredients:
4-5 medium size potatoes,
1/2 cup freshly grated coconut,
2 green chillies,
2-3 tbsp chopped coriander leaves,
2 cloves garlic,
1 tbsp grated ginger,
1 tsp roasted peanuts powdered,
Salt to taste,
A pinch of sugar,
1 tsp lime juice,
1 tsp rai ( mustard seeds),
1/4 tsp turmeric powder,
1/2 tsp asafoetida,
Oil.

Method:
Mix coconut, chillies, coriander leaves, roasted peanut powder, garlic, ginger, salt, sugar and lime juice and grind to a
paste. Do not add water while grinding, as this paste is to be stuffed in potatoes. Scoop the potatoes to make place for
the stuffing. Now stuff the potatoes with this paste. Heat 5-6 tbsp oil in a kadhai / wok, add mustard seeds, when they
splutter reduce the flame and then add asafoetida and turmeric powder, and immediately put in the stuffed potatoes to the oil. Cook without covering for few minutes and check if the potatoes are cooked. When you find that potatoes are half
cooked, then add the scooped portion of potatoes and the remaining stuffing paste to the kadhai, mix well and cook mixing
till potatoes are cooked well. Serve with parathas.