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.
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
- 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.
- For tempering oil:
- 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.
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