Potato / Subji:

Versatile recipes can be prepared with Potatoes. Potato as the main dish, as a base, as a thickening agent and also kids favourable chips varieties and much more can be made with this wonderful stem variety.

Health Benefits

Potatoes are a very popular food source. Unfortunately, most people eat potatoes in the form of greasy French fries or potato chips and even baked potatoes are typically loaded down with fats such as butter, sour cream, melted cheese and bacon bits. Such treatment can make even baked potatoes a potential contributor to a heart attack. But take away the extra fat and deep frying, and a baked potato is an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer.

If only for its high concentration of vitamin B6—1 medium potato contains over one-half of a milligram of this important nutrient—the potato earns high marks as a health-promoting food.

Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=48

Our food ranking system qualified potatoes as a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.

Building Your Cells

Blood-Pressure Lowering Potential

Brain Cell and Nervous System Activity

Cardiovascular Protection

Athletic Performance

Here is the recipe with boiled Potatoes as a side dish for our staple food roti or chappati.

Ingredients:

Potato -1/2 kilo boiled and skin peeled

Onion- 1 large sliced

Tomato -1 large sliced

Ginger garlic paste-2 tsp

Green chillies-4 to 5

Coriander leaves – 2 tbsp chopped

To Temper:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Cmin seeds-1/4 tsp

Channa dal- 1 tbsp

Urad dal-1/2 tsp

Curry leaves-2 twigs

Method in detail:

Wash potatoes pressure cook for 2 to 3 whistles. When the potatoes are warm, Peel its skin and mash it roughly( crumble it).

Wash and cut tomato and green chillies, peel and chop onion keep aside ready to cook.

Heat pan and season it with mustard and cumin seeds, add curry leaves.

Add ginger garlic paste, saute for a while now add chopped onion, satue till it turns slightly brown.

Add cut tomato and green chillies, saute it again for a minute or two.

Add  turmeric powder and salt to taste, then a cup of water, allow it to boil for 5 minutes in medium flame.

Now it is time to add the roughly mashed potatoes to the mixture.

Let it boil for 3 more minutes finally, add chopped coriander and serve with puri or Roti.

Delicious colourful Potato Subji is ready to serve.

Note:

Consistency should be neither very thick nor very liquid. Semi liquid consistency is fine.

Cashew can be added while tempering to add more taste and crunchiness.

Chopped ginger can be replaced for ginger garlic paste.