Can not be peeled, taste like soil! Are you making these mistakes when cooking potatoes?

The vegetable that Bengalis and Indians do not spend a day without, is undoubtedly potato! Regardless of the accompanying vegetables, the curry will need potatoes! Even in fish-meat-egg broth. Be it as grand as biryani or as extravagant as phuchka-chaat – nothing is complete without potatoes! And for almost any type of cooking, potatoes must be boiled.

But even in this simple task there are thousands of obstacles. Sometimes potatoes remain raw even after long cooking. Sometimes it is difficult to peel. Sometimes after boiling, the taste in the mouth is earthy! But what can be done? Many blame it on the quality of the potatoes, but do you know, if you cook them properly, these problems can be avoided in many cases.

Bajimat with a pinch of salt

When the water gets hot in the pot, add a pinch of salt to it. It allows the salt to enter when the potatoes are soft. As a result, the taste increases. Moreover, salt-water loosens potato peels. As a result, peeling becomes easier.

Mix oil with water!
To cook potatoes in a pressure cooker, mix a teaspoon of mustard oil in water. It also peels off the potato easily. But because it is covered with oil, the potato pieces cannot become a soft bottom.

Lemon juice also works

Lemon juice can also be mixed with hot water instead of oil. But just a few drops. It retains the potato flavor. The color also does not fade. When making potato salad, this method works.

Bay leaves are also good at this!

Many people do not know this trick, two pieces of bay leaves can be added to the water of boiling potatoes. In this, the aroma of bay leaf penetrates into the potato. Even if the potato is added to the vegetarian curry, the taste is similar to the non-vegetarian curry.

Mix vinegar with water

Vinegar will work just like lemon. The potatoes will soften shortly, but not melt. To make french fries or potato chaat, potatoes can be boiled this way before frying directly. Then less time and oil will be required for frying.

Before using any trick, see how much the potato can take! For this, after slicing the potato in half, before dipping it in water, it should be pierced all over with a fork. Small potatoes can be hollowed out without cutting. Or small scratches can be made with a knife around.