Spice up your potatoes with some fenugreek, coriander and other traditional Indian spices. The potatoes get gently mashed and generously sprinkled with cilantro. A perfect side dish, or serve with naan for a filling snack.
- 2 lb. Yukon Gold potatoes
- 1⁄4 cup canola oil
- 1 tsp. black mustard seeds
- 1⁄2 tsp. fenugreek seeds
- 20 fresh or frozen curry leaves
- 4 cloves garlic, chopped
- 3 small green Thai chiles or 1 serrano, halved
- 1 large yellow onion, roughly chopped
- 1⁄2 cup frozen peas
- 1 1⁄2 tbsp. ground coriander
- 1 tsp. ground turmeric
- 1 (2-inch) piece ginger, peeled and grated
- Kosher salt, to taste
- 1⁄3 cup chopped cilantro
Cook potatoes in boiling water until just tender, 25–30 minutes; drain, peel, and cut into 2" pieces.
Heat oil in a 6-qt. saucepan over medium-high. Cook mustard seeds until they pop, 1–2 minutes. Add fenugreek seeds, and curry leaves; cook 1 minute. Add garlic, chiles, and onion; cook until golden, 8–10 minutes. Add potatoes, the peas, coriander, turmeric, ginger, salt, and 1⁄2 cup water; boil. Reduce heat to medium-low; cook, covered, until potatoes are tender, 8–10 minutes.
Uncover and stir, mashing lightly; cook until slightly dry, 4–5 minutes. Stir in cilantro.
Recipe from Saveur magazine