Instant Pot Saag Aloo 

(Indian Kale & Potatoes)

Made with frozen chopped kale, and potatoes, this is from the recipe of Vegan Richa. I think next time, I'd first quickly defrost the kale in the microwave before cooking. I'd also add a bit more salt and spices, as I just added in most of a bag of kale (without measuring), and I tend to toss in extra potatoes when I take the time to cut one or two ... thereby diluting the power of those seasonings. These comments reflect on me, of course, and not on the recipe, which was fabulous. As it's better for me when things are well-cooked, I just let the pressure naturally release after the cooking time was up. Anyway, I was really wanting kale and potatoes, and this recipe was the perfect vehicle for that. 

Vegan Richa Website, Instant Pot Saag Aloo with Sweet Potatoes

Greek Stewed Green Peas

This was from the recipe of Mia Kouppa. Recently, I made a version based on this recipe, using every shortcut that could make it easy (as I was pretty tired) ... which made it less like the recipe. However, it was so easy, and so tasty, that it made me feel better.

I decided to make it again, this time "by the book," and stuck pretty close to the recipe. Well, half a recipe. I found that when I defrosted a bag of frozen peas in the microwave, all the ice/water seemed to have evaporated, and so they didn't need to be drained. That bag was equal to about a half-recipe.

As you can see here from pics 1 and 2, I enjoyed them with rice. They were also good with pasta. I liked it with an omelette on the side. I think it might also be good mixed into some egg as part of an omelette, or as a frittata if you also mixed in spaghetti or other similar noodles with the egg and veggies. Well, however you serve it, I found it warm and comforting.

Mia Kouppa Website, Stewed Green Peas

Aloo Gobhi 

(Potatoes & Cauliflower)

This popular North Indian dish is from a recipe of Madhu Gadia in New Indian Home Cooking. It contains a whole bag of frozen cauliflower, 3-4 potatoes, onion, fresh ginger, spices, and lemon juice. (I like to only add the lemon juice when I'm actually eating it; then, I add a squeeze of fresh lemon juice to that portion.) Here, it's featured with basmati rice. Very yummy. 

This cookbook is good because the recipes are designed (by a dietician) to be quick and easy. Many call for frozen veggies. One of my favorite tips from here: use ready-made tortillas for samosas, if you don't have time to make the pastry.

Thai Massaman Curry 

with Veggie Crumbles, Carrots, & Potatoes

I made this using store-bought massaman curry paste. I made this based on the Beef Massaman Curry of Hot Thai Kitchen. It was spicy and a little sweet, and actually tasted best after 3 days.  The only thing was, this curry paste was very rich, with a lot of oil. (For that reason, I'm not sure I'd buy it again. Of course, I could make my own, but sometimes it's nice when someone else helps me out.) Therefore, I couldn't eat much at a time, no matter how good it was. Keeping this in mind, next time, I'll use less curry paste. (There's plenty left, still, for a "next time.") I stashed half of the curry sauce in the freezer, for one of those times I need to order my own personal take-out. 

Hot Thai Kitchen Website, Beef Massaman Curry Recipe

Hot Thai Kitchen YouTube, Beef Massaman Curry Recipe

Aloo Samosas (Spicy Potato Turnovers)

from Andrea Nguyen's Asian Dumplings. This is the first recipe I've made from this book, although I've had it for a while. When I've read through it before, I've felt intimidated ... I wouldn't be able to make many of the dumplings according to the recipes, because I don't/can't eat some of the filling ingredients, or because I can't eat deep-fried items, etc. So, I decided to start out with something more familiar, like these Samosas.

I used coconut oil in the pastry, but made the filling (which is fabulous on its own) much like the recipe. The directions for making the pastry and filling, and assembling them together, were very clear. The original recipe called for deep-frying (which is always such a yummy way to make them). I sprayed the Samosas with oil, and baked them at 350 F for 35-40 minutes (turning them over once, halfway through). They were dee-licious! And the leftovers reheated well in the toaster oven. 😍 Awesome recipe! 😊

Next time, I may try baking them at 375 F. Or pan-frying them. (I once used spring-roll wrappers for Samosas, and pan-fried them. I know, that's unusual for Samosas, but it turned out well that time.) 

Broccoli-Potato Pancakes

My grandma used to make this for me, although it didn't look exactly the same. She also called them "warm potato pancakes," as the potatoes are already cooked (vs "cold potato pancakes," in which grated raw potatoes are used).

I left out the egg she would've used , as it didn't seem necessary this time to bind the veggies together. I steamed cubed potatoes and frozen broccoli, and then mashed them together, added some salt, and left it in the fridge overnight. The next day, I mixed in some onion powder and rice flour, and fried the pancakes in oil (but not too much, so it wouldn't be too rich). Even with so few seasonings, they were a little sweet and a little spiced. Yum! 

One trick she used, was to fry some chopped onions in oil, and then fry the pancakes in that same oil. She did this, rather than add onions directly to the veggies. It was a more subtle onion flavor, that way. I didn't do that this time, but perhaps another time!

Aloo Palak Dal 

(Spiced Potato Spinach Lentils)

This is based on the recipe of Vegan Richa. This was the first dish (vs individual veggies) that I made in the Instant Pot.

I left out the garlic and green chili, and used red lentils/masoor dal. I made the lentils first; when they were done, I stirred them, and they completely fell apart. (This was based on the advice that Vegan Richa had kindly given me.) While they were cooking, I cooked, on the stove, some canned tomatoes with spices, and I also cut up potatoes. (I included an extra potato.) I had thawed some pureed spinach which I'd frozen before.

Eventually, everything was added to the Instant Pot, and cooked according to the recipe. I did add a bit too much water, I think. However, the results were very warm, homey, and comforting in the cold weather, accompanied by a toasted half-pita bread.

Vegan Richa Facebook

Vegan Richa Website, Instant Pot Aloo Palak Dal

Toasted Pita Sandwich, 

filled with Egg, Mashed Potato, 

& Paneer (Indian cheese)

Here, instant mashed potato was mixed with Paneer, salt, and seasoning, and spread in a half-pita. I placed a bit of scrambled egg on the mixture, and put the whole thing in the toaster oven until the bread was browned. (When it cools, the pita crisps up. You can even break up toasted pita, into "pita chips"!) Simple, yet filling. 

Bonda 

(South Indian Potato-Veggie Dumplings)

I based this mostly on the recipe in Julie Sahni's Classic Indian Vegetarian and Grain Cooking. I used leftover instant mashed potato here. However, instead of just mashed potato, I also included frozen mixed veggies, defrosted and steamed in the microwave, and then put through a food processor. After the potato and veggies were mixed together, I dipped small portions in a chickpea-flour batter. These are usually deep-fried, but I cooked them in an ebelskiver pan. The dumplings were a little watery, so they weren't crispy, but I didn't care! I fried the leftover batter, too. Why not? 

Corn Tortillas,

 with Mashed Potatoes 

& Paneer (Indian cheese)

The tortillas puffed up a little bit, and I noticed that the one I was about to eat, had a nice pocket, just right for stuffing. The tortillas were made from masa harina, Latin American nixtamalized corn flour. I wanted to make them for a #tacotuesday, but I guess we can call it TortillaTuesday, instead. (The tortillas were too small to fold around a filling.) This was my first time making corn tortillas! 

Zeera Aloo 

(Potatoes with Cumin Seeds)

I made this using the leftover cooked potatoes featured in the last post. The simple yet yummy recipe is from Suvir Saran in Indian Home Cooking. After I made the potatoes in my new Instant Pot, I kept thinking of that recipe, so I had to make it. I basically stir-fried the potatoes in oil and cumin seeds, until they were browned, and then added some salt. That's all! It went well with some toast, leftover dal (Indian legumes), and whole-milk yogurt. 

Suvir Saran Facebook

Potatoes

The humble potato was the first thing I made in my new Instant Pot. The experience went well, once I realized that the steam coming out meant I'd forgotten to attach the sealing ring! Once everything was put together properly, all was well. (Now you see why I've always been nervous about using pressure cookers!) The potatoes, once done, were melting soft, just as they were; I had some as an early-afternoon snack. Yummy! Now I can have it as mashed potatoes, or stir-fried with spices, or ... and it will cook quickly if used as an ingredient in another dish. I also kept the water that it was cooked in, for soup. Yay! 

Adai (Indian Savory Pancakes of Legumes & Rice), 

with Oven-Roasted Potatoes 

& whole-milk yogurt

The Adai are from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. However, to save some steps, I used dal/legume flour (from putting the dry dal in a coffee/spice grinder). I mixed it with water, covered it, and left it in the fridge for several hours (although the original recipe doesn't require fermentation). These Adai reminded me how hearty they are, made from a combination of chana dal, toovar dal, and rice. I sprinkled on some Pav Bhaji Masala, to lighten it a bit. After taking the pic, I remembered that the last time I made it, I sprinkled on some brown sugar (in place of jaggery). So, I did that here, too (not pictured). The combination was the winner I remembered. 

The Oven-Roasted Potatoes were featured here recently, and are based on the simple yet amazing recipe of Spend with Pennies. (Can you tell that I really like potatoes?) I realized, hey, since I had these, they might go very well with the Adai ... and they did!

Spend with Pennies Website, Simple Herb Oven Roasted Potatoes

Oven-Roasted Potatoes

These are from the recipe of Spend with Pennies. I realized that I wanted potatoes very much for dinner, and knew I had several that had been around for a while and should probably be used soon. But, how should I cook them? I decided roasting them in the oven was what I wanted. When I looked online, I found this recipe. The best part is, the cooking time and temperature recommended, worked out very well for me. 

I didn't use any herbs, and used corn oil instead of olive oil. I didn't feel like soaking the potatoes first, so I skipped that. Yet, it still turned out great! It's true, they weren't crispy, but I wasn't concerned with that. They did get nicely browned, and were creamy inside. Yummy!

Spend with Pennies Website, Simple Herb Oven Roasted Potatoes

Stuffed Focaccia Sandwich, 

filled with 

Aloo Mattar (Indian Potatoes, Green Peas, & Tomatoes) 

& Scrambled Egg

After my family's visit was over, I was looking for something simple. I remembered the Focaccia I'd made and then frozen. I found that I also had some Aloo Mattar in the freezer; the recipe was from Raghavan Iyer in The Turmeric Trail. I put it all together, along with some crunchy Indian snack mix, and some whole-milk yogurt (not pictured). It was a very nice sandwich, if I do say so myself! 

Oven-roasted Potatoes & Vegetables,

 with Herbes de Provence

This is from the recipe of Eye Candy Popper. Several potatoes, along with a leftover zucchini and a carrot, were mixed with some olive oil and Kouzouna's Kitchen herbes de Provence, and baked on a parchment-lined baking sheet. I almost forgot to salt them, but remembered before it was too late. They go well with eggs in the morning, or with anything else at any other time!

Eye Candy Popper Website, Oven Roasted Potatoes & Vegetables with Herbes de Provence

Fries (Store-bought), 

with added Herbes de Provence

The frozen fries came preservative-free, with only a modest amount of oil and salt (or else I couldn't eat them). Before baking them, I sprinkled on a little oil, a bit of the dried herbs, and some salt, and mixed everything together. Before this, I'd never used such an herb mix. However, once I got some from Kouzouna's Kitchen recently, I knew I wanted to try it right away. I was too tired to make anything with it from scratch the other day, but the herbes de Provence really jazzed up these frozen fries. Hopefully, next time, I can try it with some fresh potatoes and/or veggies. 

Snack-Plate Dinner 

(Egg, Indian Spiced Potato Canapes, 

Papdi Gathiya, & Papad)

My late light dinner last night, consisting of leftovers and snacks: Puffy Microwave Egg Omelet, Indian Spiced Potato Canapes, Papdi Gathiya (store-bought, chickpea-flour chips), Papad (store-bought, of urad-dal, puffed in microwave), and whole-milk yogurt.

I didn't think I'd post anything today, as I didn't make anything new. Not to mention, it was also evening when I took the photo, and I don't like the way my nighttime shots look. However, when I saw my snacks/late dinner plate on the counter, I wondered how it would look from my phone. To my surprise, it looked better than my usual night photos, so I decided to share it here.

Indian Spiced Potato Canapes, 

Bonda-style, 

with Mustard Ginger Tempering

The original recipe, from Vegan Richa, is for smashed potatoes, but she also included a "quicker version." I sliced a few potatoes, put them on a parchment-lined baking sheet, sprayed them with oil, and sprinkled salt on them. I baked them at 425 F for about 25 minutes. Meanwhile, I made the tempering, of oil, mustard seeds, chopped onion and ginger, salt, turmeric, cilantro, and a little water. I took the potatoes out, topped the slices with the tempering, and put them back to bake for a couple of minutes. When they were finished, I added a little fresh lemon juice to the slices I was eating just then. The potatoes were so good, that I ate several slices. A winner!

Vegan Richa Website, Spiced Smashed Potatoes with Mustard Ginger Tempering

Vegan Richa Facebook

Potato-Zucchini Pancakes

Flashback to : Potato-Zucchini Pancakes, made from shredded zucchini and potato, egg, rice flour, onion powder, and salt. These are what my grandma would call "cold-potato pancakes," as raw potatoes are added to the batter. If you don't have oodles of time or energy, you can use (thawed) frozen hash browns.