Potatoes have been around for a while now. Their remains were found in the ancient ruins of Peru and Chile that date back to 500 B.C. And for good reason.

Potato is mother nature's perfect comfort food. It adds a degree of comfort and health to every meal. It is high in potassium and magnesium, a combination that keeps the blood pressure tamed. Unless it is loaded down with fats like butter, sour cream, melted cheese and bacon bits, it is a low calorie food too. In fact much of the bad rap it gets is actually due to the companions that it is served with, or the way that it is cooked in high calories and fat.

And this will surprise you but the antioxidant count (The ORAC value) for potatoes is fairly high. Plus not many foods are as versatile as the much maligned potato.

What Makes Potato Great?

1. Can be served any time of the day - breakfast, lunch, dinner and snacks.

2. Can be fixed any which way you want – stand alone, added with any veggies (even meat); healthy low cal recipe or even sinful French fries.

3. Can be oven baked, micro baked, roasted, boiled, steamed, even fried, it’s a treat that makes the meal complete.
   

Try these potato dishes from across the country to spice up your menus.

Orrisa Sada Aloo Chorchori

These mild tasting potatoes in a thin gravy are a perfect comfort food and pair well with every thing from rice to dosas to rotis.

1. Heat mustard oil in a pan

2. Add a pinch of kalonji (black cumin seeds) and torn dried red chillies

3. Add sliced potato and stir on high heat for a minute or two

4. Add salt, black pepper and water, just enough to cover the potatoes, and cover and cook till they get tender

5. Keep adding water if need be

Amritsar Aloo Ki Launji

This sweet, sour aloo dish is brilliant as an accompaniment to any meal, and is quite unlike any other potato dish you would have had.

• Heat oil in a pan

• Add asafoetida, and fenugreek and fennel seeds powder (pound coarsely with a mortal and pestle)

• Add boiled, coarsely mashed boiled potatoes

• Masalas go in next - turmeric, red chilli and coriander powders

• Now add tamarind paste, and sugar, salt to taste and finally some water

• Cover and cook on low heat for a few minutes

Maharashtra Batata Bhaji

In this popular Maharashtrian aloo dish Batata means potato and bhaji means sabzi. It is lightly spiced and pairs perfectly with pav and puris.

• Heat oil in a pan

• Add mustard seeds, cumin seeds, hing, and curry leaves and let them crackle for a few seconds

• Add sliced onion, green chillies, ginger and garlic, and fry until onion turns slightly brown

• Add cashew nuts or peanuts or both, and turmeric powder and fry for a few seconds

• Now add boiled, chopped potatoes, salt and sugar to taste, and cook for 3-4 minutes

• Finally just sprinkle some coriander leaves and squeeze some lemon on top

Assamese Aloo Pitika

Its simple, super quick and is absolutely delicious.

• Mash well boiled potato

• Add salt and chilli to taste

• Add sliced onion and 1 tsp mustard oil

• Mix it all well, preferably with hand

• Add coriander leaves as a garnish

Kerala Pepper Potato Curry

This is a rich dish, is very comforting and pairs well with idiyappam, appam or naan.

• Heat coconut oil in a pan

• Add finely chopped onion, green chillies and salt to taste and fry till lightly translucent

• Add cubed potatoes and sauté 2 minutes

• Add chilli, coriander and turmeric powders, water.

• Lower the flame and cover and cook till potatoes turn soft and water reduces

• Then add coconut milk and fennel powder and cook till the curry turn thick

(Kavita is a nutritionist, weight management consultant and health writer based in Delhi. She is the author of Don’t Diet! 50 Habits of Thin People (Jaico), Ultimate Grandmother Hacks: 50 Kickass Traditional Habits for a Fitter You (Rupa) and Fix it with foods.)