i LOVE me some indian food. Especially GOOD indian food, which happens to be hard to find. Some of the best indian food I’ve ever had came from a small, unassuming little restaurant in suburban Chicago… I blogged about it HERE. Since I’ve been in CO, I’ve only made one attempt at eating indian food, it was a fast-food type restaurant and it was just OK. I’m still unsure of where to find good indian food around here – BUT where there is a will, there is a way.
I’ve recently been craving curry and indian spices, which prompted me to make these indian-spiced smashed potatoes. I found a few different recipes that I used as guidelines, but the recipe is different from all the others – I used what I had on-hand (yes, I keep all of these ingredients on hand!) The green chile pepper I used was picked out of the garden on Friday – I’m glad I got to use it before it shriveled up! (I didn’t think I’d get to!)
One of the reasons I keep all these spices on-hand, and one of my favorite things about making indian food at home, is due to the aroma that lingers. As I was making these potatoes, one of my neighbors stopped by to tell me how good my food smells. I rewarded him with a taste of the potatoes. (he loved!) I think I even read one time that making an indian meal with your partner is a great “date” idea – it stimulates the senses! hubba hubba TRUTH.
The idea of spiced, smashed potatoes is not a new one, but it is one that makes me excited. I hope ou can enjoy them as much as I do.
- 1 small bag baby potatoes, skin on
- 1 medium-sized onion, diced
- 1 jalapeño or green chili pepper, minced
- 3 tbsp. vegetable or canola oil
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- ½ tsp. ground coriander
- ½ tsp. curry powder
- ½ tsp. tumeric
- ¼ cup water
- sea salt, to taste
- In a medium-sized pot, cover the potatoes with with water. Bring to a boil then reduce to medium heat. Cook for about 20 minutes, until the potatoes are fork-tender. Drain.
- While the potatoes are cooking, sautee the pepper and onion in vegetable oil for a few minutes, until the onion is soft, but not caramelized.
- Push the onion & pepper mixture to the side of the pan. Add the mustard and cumin seeds to the middle of the pan and allow them to sizzle for a few moments. Stir the onion mixture in with the seeds.
- Add the potatoes to the pan, a few at a time and smash with a potato masher.
- Add the remainder seasoning and the water, cook, stirring occasionally, until the water evaporates.
- Serve warm or hot.