If there is one tuber vegetable that every living human has eaten at some point in their lives, it must be a potato. Easy to grow, easier to digest, super economical, and just about anywhere and everywhere on the planet, ‘Aloo’ or potato continues to be a popular veggie for ages. Not only is it an essential crop in European countries, but India is also immensely dependent on this starchy tuber. The number of ways a humble potato can be used is unexplainable. While we all would have tried the normal white, light brown, or deep brown ones, here is another variety called Kufri Sindhuri, a new red potato variant that has taken the market by storm at present. Cultivated over the length and breadth of the country in the states of Bihar, Gujarat, Maharashtra, Punjab, UP, Karnataka, J&K, and Darjeeling, it is one of the most commercially dominant varieties gaining popularity due to its content of antioxidants. It is also replete with fiber, B and C vitamins, and iron and has significant amounts of potassium. Probably the most delicious source of starchy energy possible in our diets, much of the nutritional value of this potato is found in its deep red skin. The catechin, epicatechin, and phenolic acids concentrate in the red skins help in fighting and neutralizing free radicals thus keeping the body in good health.
What Makes Potatoes Special?
An integral part of the world's food supply and fourth-largest food crop on the planet, the story of this humble root tuber started million years ago when it began to evolve from the poisonous ancestor of the plant nightshade into its current form between Peru and Bolivia. Around 15 thousand years ago humans domesticate them. Following centuries of selective breeding, there are now over a thousand types of potatoes. The ravishing red potato plants are tall and vigorous that yield red, oval with shallow to medium tubers consisting of a pale-yellow flesh.
Red potatoes are particularly nutrient dense because of nutrient-filled skins loaded with B vitamins, iron, and potassium and a whopping 3 gm of fiber and 3 gm of protein for a medium-sized tuber, warding off your cravings easily Last but not least, a banana may complete about 9 percent of your daily potassium needs, a red potato fulfills it to a whopping 20 percent!
Health benefits of Red Potatoes
The benefits of red potatoes are plenty. Although some people think that potatoes do not have much nutrition, little do they know that it contains much more than they could have ever imagined. Kufri Sindhuri holds the following fabulous health benefits that are not known to many:
Enhances Energy Levels
Red potatoes are extremely rich in complex carbohydrates and other vitamins adding fantastic fuel to the body. While these days many carbohydrates are processed and devoid of essential nutrients, Kufri Sindhuri stands tall among them.
Maintains Healthy Blood Pressure
To keep cells, nerves, and body fluids in your body healthy, potassium is essential. High in potassium and sodium free, they are a major contributor to maintaining healthy blood pressure. Red skin potatoes have more potassium per serving than most vegetables.
Increases Iron Levels
Red tubers help to increase the formation of red blood cells because of their high concentration of iron which is 6% of the recommended value. This aids in enhancing the production of hemoglobin thus adding more oxygen to your blood and aiding overall health.
Lowers Down Stress Levels
Vitamin B6 is crucial for a healthy nervous system. It has a great impact on balancing mood and cellular renewal. Red potatoes have 10% of the recommended daily value of B6. This combats everyday stress besides preventing heart disease
One of the best parts of potato cooking is the ease of cooking it brings to you. One does not have to be a cooking master to make a simple recipe out of an ‘aalo’. While cooking this tuberous veggie, keep in mind that red potato cooks on prolonged boiling, will give a waxy texture, and a unique flavour.
Here is a red potato and curd recipe of Kufri Sindhuri that you can gorge on any time of the day
Red Potato Curd Madra
6 red potatoes with skin intact
1 cup curd
1 tsp cornstarch
2 tsp red chili powder
Pinch of asafetida
1 tsp red chili powder
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
4 tsp ghee
2 dry red chilies
1 bay leaf
1 tsp mustard seeds
1/2 tsp cumin seeds
Fennel powder (optional)
Salt to taste
Boil the potatoes and keep them aside, leaving the skin intact
Heat ghee and add cumin seeds, bay leaf, dry chilies, and mustard until they all turn crisp
Now switch off the flame and add the asafetida mix well
Add the beaten curd and quickly begin to stir the curd
Mix till curd and ghee are mixed very well on a low flame and continue to stir non-stop so that it doesn’t split
Continue to stir till all ghee is separated a layer float at the sides of the curd mixture
Add turmeric powder, cumin powder, a teaspoon of garam masala powder, chili powder coriander powder, and fennel powder
Continue to stir for one minute
Add the cooked potatoes, corn starch, and salt to the curd gravy
Serve with rotis or steamed rice
Potatoes are the main ingredient in this delicacy that has loads of fibre besides ample Vitamin C. Curd blended with spices in this recipe further improves the absorption of nutrients into the bloodstream. It is made in ghee which makes madra abundant in antioxidants and healthy fats.