Allow us to take you on a little journey. One that starts somewhere along the foothills of the Andes in Peru and then ends in outer space. A space odyssey for the history books, of all the vegetables, it was the humble potato that made the first big leap for all of the ‘vegetable-kind.’

Three centuries is how long it would take for the potato to reign supreme over the Indian subcontinent. This little tuber was only indigenous to Peru till the 16th century. Christopher Columbus’ voyages opened the doors for the potato to see different continents across the world. Easy to grow and resilient to harsh weather potatoes then quickly became an answer to food shortages and a staple across Europe. In India, it was the early Portuguese and Dutch traders who got the potato to the western shores in the 17th century, but their reach remained restricted to patches along the Malabar coastline.

Then in the 18th Century, under the British East India Company, the potato got new impetus. The plants were given out to farmers at a very low cost and the overall agenda was commerce for the potato business that was picking up across the world. By the 19th Century, potatoes were being grown all across Bengal and the hills of north India.

Now, for a minute, consider the actual versatility of the potato, in the present day. It is an ingredient that is so plain that it can take on the flavours of whatever is added to it. It’s in your vodka but it’s also an antidote to hunger, a staple that can provide sustenance in times of need. A potato crop is not just feeding nations here on earth, but also out in space! Space spuds grown by NASA and China on the Space Shuttle Columbia back in 1995 made it the first vegetable to be gown outside Earth.

Today, if you were to ask someone to name a vegetable that defines Indian cooking, the aloo, would undoubtedly be a top contender. It’s in our samosas, mashed into our dosas, in our curries and our fries and nuggets. In honour of the not-so-humble potato, we’ve compiled 3 unique potato dishes. Take a look.

Kashmiri Dum Aloo

The authentic Kashmiri Dum Aloo has a thin, fiery red gravy that is fragrant with fennel, ginger, and other spices. Baby potatoes are first fried until their skin is crisp, then simmered slowly (dum) in the gravy.

Ingredients:

• 15-20 baby potatoes, boiled and peeled
• 1 cup plain yogurt, whisked
• 1 tsp Kashmiri red chilli powder
• 1 tsp fennel powder (saunf)
• 1 tsp dry ginger powder (sonth)
• 1/2 tsp garam masala
• A pinch of asafoetida (hing)
• 2 cloves, 1 bay leaf, 1 black cardamom
• Mustard oil for frying
• Salt to taste

Method:

1. Prick the boiled baby potatoes all over with a fork. Heat mustard oil and fry them until they are golden brown and crisp on the outside. Set aside.
2. In a bowl, mix the whisked yoghurt with red chilli powder, fennel powder, and ginger powder.
3. Heat 2 tbsp of the remaining oil. Add cloves, bay leaf, cardamom, and asafoetida.
4. Lower the heat and slowly add the yogurt-spice mixture, stirring continuously to prevent it from curdling.
5. Cook for 5-7 minutes until the oil starts to separate. Add the fried potatoes, salt, and about 1.5 cups of water.
6. Bring to a boil, then cover and simmer on low heat for 15-20 minutes, allowing the potatoes to absorb the flavours. Garnish with garam masala before serving.

Urulai Roast

In Tamil Nadu and across South India, this simple potato roast is a staple side dish that packs a punch. It’s the perfect accompaniment to sambar rice, rasam rice or curd rice.

Ingredients:

• 3 large potatoes, boiled, peeled and cubed
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 sprig of curry leaves
• 2 dry red chillies, broken
• 1/2 tsp turmeric powder
• 1-2 tsp sambar powder (or red chilli powder)
• A pinch of asafoetida (hing)
• 2 tbsp sesame oil (gingelly oil)
• Salt to taste

Method:

1. Heat sesame oil in a wide, heavy-bottomed pan. Add mustard seeds and urad dal.
2. Once the seeds splutter and the dal turns golden, add the broken red chillies, curry leaves and asafoetida.
3. Add the cubed potatoes and turmeric powder. Gently toss to coat without breaking the potatoes.
4. Roast on medium-low heat for 5-7 minutes, allowing the potatoes to form a light crust.
5. Sprinkle the sambar powder and salt. Toss gently again and continue to roast, turning occasionally, for another 10-15 minutes until the potatoes are reddish-brown and crisp.

Aloo ke Gutke

From the Kumaoni region of Uttarakhand comes this simple and rustic potato dish. Aloo ke Gutke is a Pahari specialty, often enjoyed as a snack with tea or as part of a meal with Kumaoni raita and puris. The potatoes are simply boiled, cubed, and stir-fried with local spices, with the flavour coming from jakhiya, a wild Himalayan mustard seed.

Ingredients:

• 4 medium potatoes, boiled, peeled and cubed
• 1 tsp jakhiya (or small mustard seeds as a substitute)
• 2-3 dry red chillies
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• A pinch of asafoetida (hing)
• 2 tbsp mustard oil
• Fresh coriander leaves, chopped, for garnish
• Salt to taste

Method:

1. Heat mustard oil in a cast-iron kadai or a heavy pan.
2. Add the jakhiya and dry red chillies. As soon as the seeds begin to crackle and pop fiercely, add the asafoetida.
3. Immediately add the cubed potatoes, turmeric, coriander powder, and salt.
4. Stir well, ensuring all the potatoes are coated with the spices.
5. Sauté on medium heat for 5-8 minutes, stirring occasionally, until the potatoes are heated through and slightly crisp at the edges.
6. Garnish with a generous amount of fresh coriander and serve immediately.

The potato on your plate, in whichever form you’re having it, has been on one long journey to be there. Which iconic potato recipe do you want us to feature next? Let us know in the comments!