Take a staple food (the potato) to the next level with this classic Indian recipe. Masala spiced potatoes are the perfect side dish for any hearty, satisfying meal. 

Ingredients

Yield: 4 servings

• 1 pound red organic potatoes (Yukon Gold work well), boiled and peeled

• ½ pound onion (about 1 medium), finely chopped

• 1 tablespoon coconut oil

• 1-inch piece of fresh ginger (2 ounces), peeled and minced

• 2 Thai green chilis, finely chopped (optional)

• ½ teaspoon ground turmeric

• ½ teaspoon salt

• ¼ cup water

• Tempering Oil:

• 1 tablespoon ghee

• 1 teaspoon brown mustard seeds

• 1 teaspoon whole cumin seeds

• 1 teaspoon uncooked urad dahl

• 1 teaspoon uncooked chana dahl (split Bengal gram dahl)

• 3 tablespoons cilantro leaves, finely chopped

Directions

1. Mash potatoes roughly (lumps should remain). Sauté onion in oil until onion turns translucent. Add ginger and green chili. Sauté for 2 to 3 minutes. Add potatoes, turmeric, salt, and a little water. Cover and cook on low heat until potatoes are warmed through.

2. For tempering oil:

3. Heat ghee in 8-inch sauté pan over medium heat and add mustard seeds. Cook until mustard seeds begin to crackle, 1 to 2 minutes. Add cumin seeds, urad dahl, and chana dahl. Stir until dahl turns golden brown. Mix tempered ingredients into potato mixture. Sprinkle with cilantro leaves.