Dum Aloo (Kashmir): This iconic Kashmiri dish features baby potatoes fried and then slow-cooked in a rich, spicy yogurt-based gravy. Infused with dry ginger powder and fennel, it avoids onions and garlic, relying on deep red Mawal petals or Kashmiri chilies for colour.
Batata Vada (Maharashtra): A quintessential Mumbai street food, these are spiced mashed potato balls dipped in a gram flour batter and deep-fried until golden. Served with spicy chutneys and a fried green chili.
Aloo Posto (West Bengal): A staple in Bengali households, this comforting dish pairs potatoes with a thick, nutty paste of poppy seeds (posto). Cooked in pungent mustard oil with green chilies, it offers a delicate balance of earthy flavours and a creamy, satisfying texture.
Batata Nu Shaak (Gujarat): This sweet and spicy Gujarati potato curry is often served at weddings. It combines cubed potatoes with jaggery, lemon juice, and a tempering of mustard seeds and cumin, creating a light, tangy gravy that pairs perfectly with fluffy puris.
Urulai Kizhangu Mapas (Kerala): In this fragrant Kerala-style stew, potatoes are simmered in thick coconut milk with ginger, garlic, and curry leaves. The addition of black pepper and cardamom gives it a warm, aromatic profile that is traditionally enjoyed with appams or idiyappams.
![Aloo Ke Gutke (Uttarakhand): A popular Pahadi snack from the Kumaon region, these boiled potatoes are sautéed in mustard oil with "Jakhya" (wild Himalayan seeds) for a unique crunch. Seasoned with red chili and turmeric, it is a simple yet bold mountain delicacy.](https://images.news18.com/ibnlive/uploads/2026/02/image-2026-02-94b91d5b34fcc26ba13b2c3260d382d6.jpg "Aloo Ke Gutke (Uttarakhand): A popular Pahadi snack from the Kumaon region, these boiled potatoes are sautéed in mustard oil with "Jakhya" (wild Himalayan seeds) for a unique crunch. Seasoned with red chili and turmeric, it is a simple yet bold mountain delicacy.")
Aloo Ke Gutke (Uttarakhand): A popular Pahadi snack from the Kumaon region, these boiled potatoes are sautéed in mustard oil with “Jakhya” (wild Himalayan seeds) for a unique crunch. Seasoned with red chili and turmeric, it is a simple yet bold mountain delicacy.
Potato Roast (Tamil Nadu): Known locally as Urulai Kizhangu Poriyal, these potatoes are boiled and then slow-roasted on a tawa with sambar powder, curry leaves, and urad dal. The result is a spicy, crispy exterior that is a favourite accompaniment to sambar rice.
![Jhinuwala Aloo (Bihar): In Bihar, potatoes are often cut into thin fries and sautéed with mustard seeds and "Panch Phoran" (five-spice mix). This dry preparation is cooked until slightly charred, offering a smoky, rustic flavour that complements hot dal and steamed rice perfectly.](https://images.news18.com/ibnlive/uploads/2026/02/image-2026-02-c13dea65f11b9347b336267cce08d1b3.jpg "Jhinuwala Aloo (Bihar): In Bihar, potatoes are often cut into thin fries and sautéed with mustard seeds and "Panch Phoran" (five-spice mix). This dry preparation is cooked until slightly charred, offering a smoky, rustic flavour that complements hot dal and steamed rice perfectly.")
Jhinuwala Aloo (Bihar): In Bihar, potatoes are often cut into thin fries and sauteed with mustard seeds and “Panch Phoran” (five-spice mix). This dry preparation is cooked until slightly charred, offering a smoky, rustic flavour that complements hot dal and steamed rice perfectly.
Bangunori Meti (Assam): This Assamese specialty features mashed potatoes mixed with mustard oil, chopped onions, green chilies, and a unique local touch—pitika. It is often served as a side dish, providing a pungent, creamy contrast to a traditional Northeast Indian meal.
Banarasi Dum Aloo (Uttar Pradesh): Unlike the Kashmiri version, the Banarasi variant involves stuffing scooped-out potatoes with paneer and dried fruits before deep-frying them. They are then simmered in a heavy, tomato-based gravy enriched with cream, making it a truly decadent festive dish.