Indian-spiced Smashed Potatoes

Indian-spiced Smashed Potatoes

When I saw a recipe very similar to this over on Fa’s Kitchen I knew it was something I would love and I wasn’t disappointed – with the lovely warmth of the cumin seeds and curry leaves and a bit of heat from the mustard seeds and chilli flakes it is a really easy way to jazz smashed potatoes.

Fareeha calls her recipe Potato Poriyal and says that she eats it with poori or adds to dosa – sounds good to me – but I just served mine as a side dish to roast chicken thighs.

Further research tells me that potato poriyal is a southern Indian dry vegetable curry that is served as a side dish. There are, of course, many variations, but the common ingredients, in addition to
potatoes and onion, seem to be mustard seeds, curry leaves and
chilli in some form – sometimes whole dried chillies, other times
chilli powder or chilli flakes as I have used.

Indian-spiced Smashed Potatoes

I used frozen curry leaves, but fresh or dried can also be used.

Serve 4

500g potatoes, scrubbed
sea salt
vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch dried chilli flakes
few curry leaves
1 onion, chopped
½ tsp turmeric powder

1              Place potatoes in a saucepan and cover with cold water. Cover, place over a medium heat and bring to the boil, remove lid and season to taste with salt and cook until tender. Drain, smash and set aside.

2              Heat a frying pan over a medium heat, add a splash of oil, mustard seeds, cumin seeds and curry leaves and cook, tossing
occasionally, for a few minutes or until seeds start to pop – take care not to burn. Add onion and cook, stirring occasionally, for 5 minutes or until onion starts to brown. Add turmeric and cook, stirring, for 30 seconds longer.

3              Add onion mixture to potatoes and mix to combine. Return potato mixture to frying pan and cook, tossing, for 4-5 minutes or until potatoes are heated through.

So tell me, how do you like to jazz up mashed or smashed potatoes?

Where did the ingredients for this dish come from:
Potatoes, onion: Krismaw Gardens – Hastings; Store Cupboard
vegetable oil, salt, mustard seeds, cumin seeds, chilli flakes, turmeric.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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Other smashed vegetable recipes you might like to try:

Cheesy Smashed Potatoes & Broccoli

Cheesy Smashed Potatoes & Broccoli

Smashed Winter Vegetables

Smashed Winter Vegetables


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