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Ingredients:
5 Baby potatoes; boiled and peeled,
1 tbsp butter,
1/4 tsp turmeric powder,
Few sprigs of mint leaves; chopped,
Salt to taste.

Method:
Melt butter in a pan, add turmeric powder, salt, potatoes and saute for 5-7 minutes, stirring occasionally. When they turn nice golden then add mint leaves and mix. Remove from flame, transfer to serving plate.

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.

Ingredients:
1 bunch of methi (fenugreek); leaves plucked, washed and chopped,
3 potatoes; diced,
1 tomato; finely chopped,
1/2 tsp jeera (cumin seeds),
1/2 tsp heeng(asafoetida),
8-10 cloves of garlic; coarsely chopped,
2 onions; chopped,
2 dry red chillies,
1 green chilli, chopped,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
Salt to taste,
Oil.

Method:
Heat oil in a kadhai (wok) add jeera, let it splutter and add red chillies, heeng, chopped onions and let them fry till soft. Then add green chilli, turmeric powder, red chilli powder, mix and add potatoes. Cover and cook the potatoes. Add little water if required. Then when potatoes are almost done, add methi leaves, mix and let it cook. Add salt and serve with hot parathas.

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.