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  • Aria’s Spiced Potato Mash

    YIELD: 6 CUPS / 1.4 L
    TOOLS: You’ll need a food processor and a heavy-bottomed, 4-quart / 4-L sauté pan with a lid.

    I had to include this recipe for my little one, Aria, who is hands down obsessed with mashed potatoes. She can eat them all day—every day. With this recipe, you and your family will be obsessed too.

    • 1 (1-inch / 3-cm) piece ginger, peeled and coarsely chopped
    • 6 cloves garlic, peeled
    • 2 tablespoons vegetable oil
    • 2 teaspoons cumin seeds
    • ½ teaspoon mustard seeds
    • 1 teaspoon turmeric powder
    • 1 medium yellow onion, minced
    • 1–4 fresh Thai, serrano, or cayenne chiles, stems removed and thinly sliced
    • 4 large russet potatoes, boiled, peeled, and mashed
    • 2 tablespoons water
    • 1 teaspoon Garam Masala
    • 1 teaspoon amchur (dried mango powder)
    • 1 teaspoon red chile powder or cayenne pepper
    • 2 teaspoons salt
    • 2 tablespoons kasoori methi (dried fenugreek leaves), lightly hand crushed to release flavor
    • Roti or Dosa, for serving
    1. In the bowl of a food processor, grind the ginger and garlic into a smooth paste. Set aside.
    2. In a heavy-bottomed, 4-quart / 4-L sauté pan over medium–high heat, warm the oil. Add the cumin and mustard seeds and the turmeric and cook for 40 seconds, until the cumin seeds sizzle and turn reddish-brown. The mustard seeds will pop a bit—keep a lid handy.
    3. Add the onion to the sauté pan and cook, stirring occasionally, for 3 minutes, until the onion is slightly brown. Add the ginger paste from Step 1 and the fresh chiles and cook, stirring constantly, for 1 minute.
    4. Add the potatoes and water to the sauté pan and stir well. Add the Garam Masala, amchur, red chile powder, and salt and cook, uncovered and stirring occasionally to prevent sticking, for 4 minutes.
    5. Add the kasoori methi to the sauté pan and cook for 1 minute. Remove from the heat.
    6. Transfer to a serving bowl and serve with the Roti or rolled in a Dosa.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.