Ingredients
Scale
- 2 lb Yukon Gold potatoes
- 1/4 cup vegetable oil
- 1 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp ground asafoetida (hing)
- 1/2 tsp fenugreek seeds
- 20 fresh curry leaves
- 1 medium red onion
- 4 garlic cloves
- 1 tbsp fresh ginger paste
- 2 small green Thai chiles
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- Salt to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Boil the peeled and cut potatoes in water for about 15 minutes until just tender; drain and set aside.
- In a Dutch oven, heat the vegetable oil over medium-high heat and add mustard and cumin seeds until they pop.
- Add asafoetida, fenugreek seeds, and curry leaves; cook for another minute until fragrant.
- Stir in the chopped onion, minced garlic, ginger paste, and green chiles; sauté for about 3 minutes.
- Combine cooked potatoes with ground coriander, turmeric, and salt; mix well.
- Reduce heat to low; cover and cook for an additional 5 minutes.
- Mash lightly with a spoon to incorporate flavors; if necessary, cook uncovered until slightly dry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Cooking in a Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg