These smashed potatoes are full of Indian flavors, and, served with a dollop of raita, they make a truly yummy side dish (or even vegetarian main course)! I make variations on this recipe for the wee ones that I nanny and they think these healthy potatoes are delicious! I hope you do too! —Helenthenanny
Plain Yogurt (I used non-fat Greek Yogurt)
Cucumber, peeled, seeded, and minced
a few sprigs of cilantro, chopped small
black pepper to taste
Smashed Indian Potatoes
large russet potatoes, peeled, cut into 1" chunks
cloves garlic, minced
small yellow onion, diced small
cups cauliflower, broken into small florets
1 1/2 cups
about 5 tablespoons
or so of olive oil
fresh ginger, finely grated
garam masala spice blend
ground fenugreek seed
ground turmeric root
whole yellow mustard seed
whole cumin seed
red pepper flakes
fresh cilantro, coarsely chopped
juice of one lemon
salt and pepper to taste
In This Recipe
Boil potatoes until tender. Drain and set aside.
In a large skillet, cook olive oil, garlic, onions, cauliflower, garam masala, fenugreek, turmeric, mustard seeds, cumin seed, red pepper flakes, and fresh ginger over medium heat. Stir until seasonings are well distributed. Salt and Pepper to taste. Cook until onions are translucent and cauliflower is almost tender. Add peas and cook for five more minutes. You may need to add a little more olive oil if things start to look dry.
Add the vegetables and potatoes to a big bowl and stir until well combined. I stir quite vigorously, so that the potatoes get all smashed up.
Add the chopped cilantro and lemon juice last and stir again. Salt and Pepper to taste and serve!
To make the Lazy Raita: Combine ingredients and stir until well combined. Serve alongside or atop the potatoes and enjoy!