South Indian Curry-Mashed Potatoes (Aloo Masala)

Name: South Indian Curry-Mashed Potatoes (Aloo Masala)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 lb. Yukon Gold potatoes; 1 ⁄ 4 cup canola oil; 1 tsp. black mustard seeds; 1 ⁄ 2 tsp. asafoetida; 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

Serves
serves 4-6

INGALLS PHOTOGRAPHY

Some of the most popular toppings for savory South Indian–style dosas (fermented lentil and rice crêpes) include coconut chutney, sweet-sour tamarind sambar, and these flavorful mashed potatoes, which are spiced with mustard seeds, fresh curry leaves, turmeric, and ginger and mixed with peas. This recipe first appeared in our August/September 2014 special India issue.

Ingredients

2 lb. Yukon Gold potatoes
¹⁄₄ cup canola oil
1 tsp. black mustard seeds
¹⁄₂ tsp. asafoetida
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

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Instructions

Step 1

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 asafoetida, 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.

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 asafoetida, 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.