Aloo

Aloo is the common name for the potato in Hindi, Urdu, and several South Asian languages. The potato, Solanum tuberosum, is a starchy tuber that grows underground and serves as a major source of dietary carbohydrates worldwide. The term aloo is widely used in India and neighboring countries; in other languages the potato is known as batata or by aloo-derived words depending on region.

Origin and history: The potato is native to the Andean highlands of South America, where it was domesticated thousands of years ago. It reached Europe in the 16th century after Spanish exploration, and from there it spread globally. It arrived in the Indian subcontinent through trade routes in the early modern period and became a staple ingredient in many cuisines.

Cultivation: Potatoes are typically propagated by planting seed tubers or cut portions. They prefer cool, moist climates and well-drained soil. Varieties differ in skin and flesh color, size, and starch content; notable categories include white, yellow, red, and purple-fleshed types.

Nutrition and culinary use: A medium potato provides roughly 150 calories, primarily from carbohydrates, with small amounts of protein and fat. They supply vitamin C, potassium, and B vitamins. Potatoes can be boiled, baked, fried, or roasted and are central to dishes in South Asia and around the world.

Storage and safety: Store in a cool, dark, ventilated place. Exposure to light can cause greening and solanine formation. Do not refrigerate raw potatoes for extended periods.