Smashed Indian Spiced Baby Potato Medley

This smashed Indian spiced potato dish is a super easy, packed with flavor, southern Indian dish. It does not take many ingredients. Truth to be told, while I recently obsess over curry leaves and they do add to the dish that distinct Indian flavor, I usually do not have fresh curry leaves just idly laying around in the house. Shops also don't carry curry leaves consistently, so more often than not, I leave them out of the dish. There are many slight variations to this dish. Some add 1-2 dried red chile and let them sizzle in oil, together with the seeds. I don't. Every slight variation changes the flavor profile of this dish which makes this dish all the more interesting. I guess that is why cooking isn't a science but an art.

There are a couple of methods of cooking this dish with the same flavor profile.  One is with more of a sauce, but when my mom wants to achieve a relatively wet 'rub' that coats and clings to every nook and cranny of the smashed potatoes, she uses the technique as seen in the recipe below.  There is an extra step of crisping the potato skins, but it's really unnecessary.
If you are well versed, about anything potatoes, please share in the comment section the names of these varieties. The baby potato medley mesh bag I bought was not labeled, so I guessed the varieties to the best of my ability.
This dish is not only flavorful but also super filling and satisfying, only as wholesome potatoes can be. You can read a tad about potatoes origin and history, particularly about the purple variety, in my Smashed Majestic Purple Potatoes post. Trust me, you'd want that recipe too!

Smashed Indian Spiced Baby Potato Medley

1 lb baby potato medley
2-4 tablespoon vegetable oil
1 large onion, diced
1 green chile or jalapeƱo, minced with a knife or in a food processor
1/2 teaspoon black or regular mustard seeds
1/2 teaspoon cumin seeds
1/4-1/3 cup water
10 small fresh curry leaves (optional)
1/4 teaspoon turmeric
1/4-1/2 teaspoon salt or to taste

In a large pot cover potatoes, skin on, with water a few inches above the top of the potatoes. Bring to a boil and reduce for a low bubble on medium heat. Cook for 20 minutes or until fork tender, but make sure potatoes are still holding their shape and don't fall apart. Drain.

While potatoes are cooking, on medium heat, add oil to a large skillet and add the onions and green chile. Cook for a few minutes, while occasionally mixing with a spoon, until soft, but not caramelized. Push the onion and chile mixture, with the spoon, to the sides of the pan. Add the mustard, cumin and curry leaves to the middle of the skillet, and let sizzle for a few seconds. Mix the onion mixture with the seeds and leaves. Halve the potatoes and add to the pan, or add the potatoes whole and smash them with a potato masher, lightly, till they burst open into large chunks. Add the turmeric and salt and 1/4-1/3 cup of water, mix and let cook, while occasionally stirring, until the water completely evaporates.

Serve as a side dish, warm or hot.

Related potato posts:
Celeriac Mashed Potatoes - No Traditional Recipe
Jerusalem Artichokes (Sunchokes), Potatoes, Garlic Soup
Indian Inspired Potato and Onion Fritters
Aloo Gobi - Indian Potato and Cauliflower Curry