Desi Aloo

Desi Aloo is the everyday potato of Indian households, cultivated across the vast plains of Punjab, Uttar Pradesh, Madhya Pradesh, and West Bengal. These medium-sized, round to oval potatoes have light tan-beige skin and starchy white flesh that is ideal for the full repertoire of Indian potato dishes — from simple jeera aloo and aloo paratha to complex dum aloo and potato-based gravies. Unlike waxy varieties used in Western cooking, Desi Aloo is a high-starch, low-moisture potato that fluffs up beautifully when boiled or mashed, making it the quintessential choice for aloo tikki, samosa filling, and vada pav. Potatoes are one of the most nutrient-dense vegetables available — a single medium potato provides a significant dose of potassium (more than a banana), Vitamin C, Vitamin B6, and resistant starch. The skin contains most of the fibre, so consuming potatoes with skin whenever possible is recommended. These potatoes are freshly harvested and graded for uniform size. Store in a cool, dry, dark place for up to 10 days. Keep away from direct sunlight which turns them green and bitter. Origin: Punjab and Uttar Pradesh, India.