Potatoes (aloo) need no introduction in an Indian kitchen — they are the backbone of vegetarian cooking. Aloo gobi, samosa filling, aloo paratha, aloo tikki, dum aloo, aloo chaat, jeera aloo — the list is literally endless. Buy in bulk because every recipe seems to need them.

The Backbone of Indian Cooking

• Fresh potatoes (aloo)
• For aloo gobi, samosas, paratha, tikki, chaat
• The most versatile vegetable in Indian cuisine
• Buy in bulk — every recipe needs them

How to Use

Boil for samosa filling and aloo tikki. Cube and cook with cauliflower for aloo gobi. Mash and stuff into paratha dough. Deep-fry for French fries or aloo chaat. Truly unlimited applications.

Frequently Asked Questions

Which potato for which dish?
Starchy (russet/white) for mashing, samosas, and tikki. Waxy (red) for dishes where you want potatoes to hold their shape.

Boil or microwave?
Boil for even cooking. Microwave works for quick prep but can be uneven.

How to store?
Cool, dark, dry place. Not in the refrigerator — cold converts starch to sugar and changes the texture.

Fresh produce.