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Author Notes: In my 2 years of trying recipes out, I've almost NEVER seen an Indian recipe with five or fewer ingredients, Please let me know if you have, I've kind of tried to resign myself to the next highest odd number Seven or less..and this was one of the side dishes I came up with. Of course In the interest of full disclosure, This was because of pure necessity, No curry leaves, The ginger in the fridge was shriveled, the Cilantro was composting, and the bag of frozen peas only had ice crystals, no peas, I'd forgetfully returned the empty bag back into the freezer, well, necessity definitely facilitated a yummy invention. —Panfusine
Makes 2.5 cups
- 4 Large Idaho potatoes, cut into wedges
- 2 cups Quartered & thinly sliced red onion
- 2 tablespoons olive oil
- 1 teaspoon black mustard seeds
- 1/8 teaspoon Paprika powder
- 1 pinch asafetida
- Salt to taste
- Boil the potato wedges until soft but not mushy. Cool, peel & set aside
- Heat the oil in a skillet, when it begins to barely smoke, add the mustard seeds. When they begin to sputter, add the sliced onions. Lower the heat to medium and allow the onions to caramelize.
- Once the onions have caramelized add the paprika, salt & asafetida and stir to combine. Smash the potato wedges by hand and add them to the onions. Stir till well combined. (You may allow the potato to crisp up on the bottom if you prefer). (cover & allow the flavors to integrate for about 5-7 mins.)
- Transfer to a serving dish. Serve with your choice of spiced rice.
- This recipe was entered in the contest for Your Best Recipe with Potatoes
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