Alu bartha (2)

Alu bartha (2)

Spicy mashed potatoes (hot)

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g potatoes
1 tablespoon ghee or oil
1/2 teaspoon black mustard seeds
1 fresh green chilli, seeded and sliced
1 small onion, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon Garam masala
1 teaspoon salt
pinch chilli powder
1-2 tablespoons lemon juice
fresh mint or coriander leaves, chopped, to garnish

Method

  1. Cook the potatoes in their skins in a saucepan of boiling water until tender. Drain well, then peel and mash.
  2. Heat the ghee in a saucepan over low heat. Add the mustard seeds and cook until they start to pop, then add the chilli and onion and cook until the onion is soft and golden. Add the turmeric, garam masala, salt and chilli powder and stir for a few moments, then add the lemon juice. Mix in the potatoes stirring until well combined and heated through. Serve sprinkled with the mint or coriander leaves.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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