Ingredients:

  • 5 lbs Potatoes (Russet or Yukon Gold)
  • 1 teaspoon Salt (for boiling water)
  • 2 tablespoons Neutral Oil
  • 1 teaspoon Mustard Seeds (Black or Brown)
  • A tiny pinch of Asafoetida (Hing)
  • 8-10 fresh Curry Leaves
  • 1-2 Green Chillies, finely slit
  • 1 tablespoon Fresh Ginger, grated or minced
  • 1 medium Yellow or White Onion, finely chopped
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Cumin Powder
  • 1/2 teaspoon Salt (for seasoning)
  • 1/4 cup Water
  • 1 tablespoon Freshly squeezed Lemon Juice
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Place potatoes in a saucepan, cover with salted water, and boil until easily pierced with a fork (about 15-20 minutes).
  2. Drain the potatoes completely. Allow them to cool slightly, then peel (if desired) and roughly mash them. Aim for a mix of textures; some chunks are essential. Keep aside.
  3. Heat the oil in a large non-stick skillet over medium heat. Once shimmering, add mustard seeds. Wait until they begin to splutter vigorously.
  4. Immediately add asafoetida, curry leaves, and slit green chillies. Sauté for 30 seconds until fragrant.
  5. Add chopped onions and sauté until they soften and turn translucent, about 4-5 minutes.
  6. Reduce heat to low. Add turmeric powder, coriander powder, and cumin powder. Stir constantly for 30 seconds until the spices are fragrant.
  7. Pour in the 1/4 cup of water and the additional salt. Stir well to form a loose coating paste.
  8. Add the roughly mashed potatoes to the skillet. Gently fold and mix everything together until the potatoes are thoroughly coated with the spiced onion base. Avoid over-mashing.
  9. Cook on low heat for 3-5 minutes, allowing the flavours to meld. Stir in the fresh lemon juice and chopped coriander. Taste and adjust salt if necessary.