IndianVada Pav with Garlic Chutney
Spiced potato patties in a crisp gram-flour coating, tucked into soft buns with a fiery dry garlic chutney and green chutney. A classic Mumbai street snack you can make at home.
Ingredient guide
Potato
Aloo shows up in parathas, samosas, biryani, curries and fries. Waxy and floury potatoes behave very differently, so match the potato to the dish.
Popular recipes
All 12 Cook with potato
Indian
PakistaniOnion & Potato Pakoras
Crisp gram-flour fritters with onion, potato and spinach. Made for rainy afternoons and a cup of chai.
AmericanAmerican Potato Salad with Eggs, Celery and Mustard Dressing
A creamy, tangy picnic-style potato salad with tender potatoes, chopped eggs, crunchy celery and a mustard-mayonnaise dressing. Make it ahead for easy lunches and gatherings.
PakistaniAloo Paratha
Whole-wheat flatbread stuffed with spiced mashed potato and griddled in ghee until crisp in spots.
PakistaniAloo Anday
Tender potatoes and turmeric-crisped boiled eggs in a light, cumin-scented tomato gravy. It is a budget-friendly lunch that comes together with pantry staples and goes well with roti or rice.
PakistaniAloo Gobi
A dry, gently spiced curry of potato and cauliflower with cumin, turmeric and fresh ginger. Easy to make in one pan and good with hot roti for a weekday lunch.
PakistaniTahiri
A one-pot vegetarian rice dish of golden basmati cooked with potatoes, peas and whole spices. It is simple, filling and ready in under an hour, ideal for an easy weekday lunch.
PakistaniAloo Palak
Tender potatoes simmered in a smooth spinach and onion-tomato masala, finished with garam masala and lemon. A simple everyday sabzi that is ready in under an hour and suits roti or rice.
Cooking tips
- Floury potatoes make the fluffiest paratha filling and mash.
- Waxy potatoes hold their shape in curries and biryani.
- Soak cut potatoes in cold water to remove starch before frying.
Substitutions
- Sweet potato for potato in chaat and roasts
- Cauliflower for potato in aloo gobi-style dishes
Storage
Store in a dark, cool, airy place, away from onions. Do not refrigerate raw potatoes. Cut potatoes can sit in cold water for a few hours.
Preparation
Scrub rather than peel for more texture. Boil whole in their skins for parathas and chaat so they don’t get waterlogged.