Smashed Potatoes with Indian Spices
The stores are packed with these small baby potatoes.
They come in a cute net bag and are a perfect bite size.
I was craving a potato dish and was thinking of things like hash brown and fries….instead I made these baby potatoes and spiced them up with some ingredients from my Indian pantry. YUM!!
I smashed the potatoes slightly with a flat bottom bowl, a glass would work well too.
You don’t have to peel the potatoes as the skin is quiet tender. Its a pretty quick preparation as there aren’t many steps involved.
You could serve this as a side dish of potatoes with your main course or enjoy them with a hot beverage in the evening…either way it tastes pretty awesome.
I added a variety of Indian spices- not the ground kind, but more like seeds (fennel, mustard, cumin) which gave a lot of character to the potatoes.
I used paprika to give it a sweet and smokey flavor. It also gave the potatoes a beautiful red tint.
I also added cilantro to it in good quantity… I just love the way cilantro compliments Indian spices and the way it smells.
serving 3 to 4 people
cooking time 30 to 40 min
Things you will need:
1 bag small/baby potato, boiled and unpeeled
2 medium onions, sliced
2 tbs vegetable or canola oil
2 tsp fennel seeds
2 tsp cumin seeds
1 tsp mustard seeds
2 tsp coriander, ground
2 whole dried red chilies
2 tsp paprika
1/2 cup frsh cilantro, roughly chopped
Lightly smash the boiled potatoes with the help of flat bottom bowl or a glass. In a heavy bottom wide saucepan, heat oil on medium high. Add the potatoes and cook in oil turning occasionally (very carefully, you don’t want to lose the shape of the potatoes). Cook a few minutes on each side till it turns a light shade of golden. Add the onions and cook till they turn soft. Add salt and stir. Add all the spices at once and stir till everything is combined well. Cook for a minute or two. Turn the heat off, add cilantro and mix, add a few drops of lemon. Serve hot.