Masala Potatoes (Curry Mashed Potatoes)

If you’re looking for a different way of cooking potatoes this Diwali, then try this South-Indian version that is generally served with Poori (which I talked about yesterday in Tastes Like Home. It works well too with a variety of roti(s) and Dosa (fermented rice-lentil crepe). The flavouring is subtle and different from a Guyanese-style aloo (potato curry). It is a perfect example of how a measured approach to seasoning can reveal layers of flavour.

INGREDIENTS

• 

  3 pounds potatoes

• 3 tablespoons oil
• 1 ½ cups thinly sliced onions
• 1 heaped tablespoon finely minced fresh ginger
• Sliced hot peppers to taste
• Salt to taste
• ½ teaspoon ground turmeric

To temper:

• 2 tablespoons oil
• 1 teaspoon black/brown mustard seeds
• 1 heaped teaspoon whole cumin (geera)
• 3 tablespoons coarsely chopped cashew nuts (sub: 3 tablespoons whole raw or blanched peanuts)
• 8 – 12 curry leaves

DIRECTIONS

1. Scrub or peel potatoes, halve them and put into a pot with tap water. Cover and put on medium high heat and bring to a boil. Cook the potatoes until they are soft but not mushy or falling apart. Reserve 2 cups of the cooking liquid.
2. Roughly crush the potatoes; you want them to have large chunks so do not over mash or crush too much. Set aside.
3. Add oil to a large frying pan and place over medium heat.
4. Add onions, ginger and hot peppers, season lightly with salt; toss to mix then reduce heat to low and cook gently until the onions have softened. Do not let the mixture get brown.
5. Add turmeric to the softened onions and cook for 2 – 3 minutes.
6. Raise heat to medium and immediately add the potatoes. Gently toss the potatoes with the onion mixture and cook for 2 minutes.
7. Pour in the reserved cooking liquid and bring the mixture to a boil. Cook for 2 – 3 minutes. Taste for seasoning (salt) and adjust. Shut off heat but leave the pan on the burner. The finished dish should be pulpy with large chunks of potatoes.

To temper:

1. Add oil to a large ladle or small frying pan and place over medium heat. When the oil is hot, add the mustard seeds. As soon as they begin to pop, add the cumin and cook for 30 seconds.
2. Add nuts to the frying spices and cook until the nuts start to turn golden or if using cashew nuts, a shade darker
3. Add curry leaves and fry for 10 seconds. Shut off the heat and immediately pour the fried ingredients over the hot potatoes. Gently mix in. Let rest for 5 minutes and then serve.

NOTES

• Coarsely shredded carrots and green peas can be added to the dish after direction # 5. Let the veggies cook for a couple of minutes before proceeding.
• Coconut oil gives good flavour to the tempering ingredients; if you have, use it.