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.
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.
Smashed Indian Spiced Baby Potato Medley
1 lb baby potato medley
2-4 tablespoon vegetable oil
1 large onion, diced
1 green chile or jalapeño, 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