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The Potato Cookbook

50 Delicious and Wholesome Recipes

BY

Rachael Rayner

Copyright 2020 Rachael Rayner

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

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Table of Contents

Introduction

The most staple vegetable if there has ever been, then its defi-nitely potatoes which appeal to everyone, whether consumed in classic comfort dishes or in some new and innovative forms. Adaptable, nutritious, economical and undoubtedly delicious, very few vegetables and some food in general can make up to the list.

These are many delightful variants that potatoes can offer in this extensive and diverse assortment of recipes: Creamy Mashed Po-tatoes, Garlic Potatoes; Potato Frittata, Potato Curry, Potato Pat-ties, Tangy Potato, Stir Fried Potatoes with Chorizo, Ginger Po-tato Chicken, Potato Pulao, Potato Peanut Salad, Potato Macaroni and many heartier mouth-watering recipes with potatoes.

There is so much more to potatoes than just mashed one. This se-lection of 50 recipes honours the numerous ways you can prepare with potatoes, whether its mashed, baked, roasted or fried! In the cookbook, potatoes are the leading star in every recipe.

If you are searching for an easy dinner dish when you are tired, a healthful snack or a hot potato dish, you'll get it in The Potato Cookbook. Like the important and tasteful vegetable, itself, The Potato Cookbook will become an absolute favourite, whether you want to cook an economical meal or simply love to eat potatoes!

Potato Curry

Potato in tangy tomato and onion curry!

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Ingredients:

• 2 partially boiled potatoes, peeled and diced into 1 inch pieces
• 1 small red onion, pureed
• 1 tablespoon ginger-garlic paste
• 1 cup fresh tomato puree
• 1 teaspoon cumin seeds
• 2 tablespoons pomace olive oil
• 1 teaspoon garam masala
• 1/2 cup fresh coriander leaves for garnishing, finely chopped
• Salt to taste

Method

1. Heat oil in a deep bottom pan over medium heat. Add in cumin seeds and cook until golden. Then, add in onion and ginger-garlic paste. Saut until golden-brown.

2. Now, pour in tomato puree and keep cooking until all the ingredients turn into a thick gravy. Then, add in the remaining ingredients except coriander leaves.

3. Pour in a quart of water and mix well. Cover the pan with a lid. Then, let it simmer over low heat for 15-20, stirring occasionally.

4. Once done, remove the pan from heat. Transfer the curry to a serving bowl. Garnish with cori-ander leaves.

5. Serve hot with rice or naan.

Potato Chickpea Curry

Potato and chickpeas in tangy tomato and onion curry!

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Ingredients:

• 2 partially boiled potatoes, peeled and diced into 1 inch pieces
• 1 cup boiled chickpeas
• 1 small red onion, pureed
• 1 tablespoon ginger-garlic paste
• 1 cup fresh tomato puree
• 1 teaspoon cumin seeds
• 2 tablespoons pomace olive oil
• 1 teaspoon garam masala
• 1/2 cup fresh coriander leaves for garnishing, finely chopped
• Salt to taste

Method

1. Heat oil in a deep bottom pan over medium heat. Add in cumin seeds and cook until golden. Then, add in onion and ginger-garlic paste. Saut until golden-brown.

2. Now, pour in tomato puree and keep cooking until all the ingredients turn into a thick gravy. Then, add in the remaining ingredients except coriander leaves.

3. Pour in a quart of water and mix well. Cover the pan with a lid. Then, let it simmer over low heat for 15-20, stirring occasionally.

4. Once done, remove the pan from heat. Transfer the curry to a serving bowl. Garnish with cori-ander leaves.

5. Serve hot with rice or naan.

Potato Chicken Curry

Potato and chicken in tangy tomato and onion curry!

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Ingredients:

• 2 partially boiled potatoes, peeled and diced into 1 inch pieces
• 1/2 pound boiled chicken, shredded
• 1 small red onion, pureed
• 1 tablespoon ginger-garlic paste
• 1 cup fresh tomato puree
• 1 teaspoon cumin seeds
• 2 tablespoons pomace olive oil
• 1 teaspoon garam masala
• 1/2 cup fresh coriander leaves for garnishing, finely chopped
• Salt to taste

Method

1. Heat oil in a deep bottom pan over medium heat. Add in cumin seeds and cook until golden. Then, add in onion and ginger-garlic paste. Saut until golden-brown.

2. Now, pour in tomato puree and keep cooking until all the ingredients turn into a thick gravy. Then, add in the remaining ingredients except coriander leaves.

3. Pour in a quart of water and mix well. Cover the pan with a lid. Then, let it simmer over low heat for 15-20, stirring occasionally.

4. Once done, remove the pan from heat. Transfer the curry to a serving bowl. Garnish with cori-ander leaves.

5. Serve hot with rice or naan.

Potato Green Pea Curry

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