Delicious Low GI Potato Recipes for Indian Kitchens

Ingredients

• 3 medium Carisma potatoes, cubed
• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil or mustard oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chilli powder
• 1 tsp garam masala
• Salt to taste
• Fresh coriander for garnish

Method

1. Heat oil in a kadhai. Add cumin seeds and let them splutter.
2. Add the cubed Carisma potatoes and cook for 5 minutes on medium heat.
3. Add cauliflower florets and all the dry spices. Mix well.
4. Cover and cook on low heat for 18–20 minutes, stirring occasionally, until potatoes are tender.
5. Sprinkle garam masala and fresh coriander. Serve hot with roti or rice.

Ingredients

• 500g Carisma potatoes, quartered
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ½ tsp black pepper
• Salt to taste
• Fresh parsley for garnish

Method

1. Preheat oven to 200°C (400°F).
2. Toss quartered Carisma potatoes with olive oil, garlic, rosemary, thyme, salt and pepper.
3. Spread in a single layer on a baking tray.
4. Roast for 30–35 minutes, flipping halfway, until golden and crispy.
5. Garnish with fresh parsley and serve as a side dish.

Ingredients

• 3 medium Carisma potatoes, cubed
• 1 cup green peas
• 1 cup diced carrots
• 1 cup chopped beans
• 2 tomatoes, pureed
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp cooking oil
• 1 tsp cumin seeds, turmeric, coriander powder, garam masala
• Salt and fresh coriander to taste

Method

1. Heat oil, add cumin seeds. Once they splutter, add onions and sauté until golden.
2. Add ginger-garlic paste and cook for 1 minute.
3. Add tomato puree and all spices. Cook until oil separates.
4. Add Carisma potatoes, carrots, beans, and peas with ½ cup water.
5. Cover and simmer for 20–25 minutes until vegetables are tender.
6. Garnish with coriander and serve with roti or brown rice.

Ingredients

• 4 medium Carisma potatoes
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Fresh mint and coriander
• Salt, pepper, and chaat masala to taste

Method

1. Boil Carisma potatoes with skin on for 12–15 minutes until tender.
2. Cool completely in the refrigerator for at least 2 hours (or overnight for maximum resistant starch).
3. Cut cooled potatoes into cubes and combine with cucumber, tomatoes, and onion.
4. Dress with olive oil, lemon juice, salt, pepper, and chaat masala.
5. Garnish with fresh mint and coriander. Serve cold.

Ingredients

• 4 medium Carisma potatoes, boiled and mashed
• 2 tbsp besan (gram flour)
• 1 green chilli, finely chopped
• 1 tsp chaat masala
• ½ tsp amchur (dry mango powder)
• Fresh coriander, finely chopped
• Salt to taste
• 2 tbsp oil for pan-frying

Method

1. Mix mashed Carisma potatoes with besan, green chilli, chaat masala, amchur, coriander, and salt.
2. Shape into flat round tikkis (patties).
3. Heat oil in a non-stick pan on medium heat.
4. Pan-fry tikkis for 3–4 minutes each side until golden and crispy.
5. Serve with green chutney and a side of yoghurt.