Yogurt Potatoes
Here is a recipe for making the very humble potato in an easy and very different way:
Take 5 biggish potatoes, wash them throughly, if you have a scrapper, scrape em, otherwise just wash them well, do not remove the skin. Then plonk them into a pressure cooker with some water and salt and a dash of butter and cook until well done… typically 3-4 whistles and simmer for 10 minutes after. WAIT until the cooker has cooled down, and remove the cooked potatoes. (You can use the water to cook rice with a potatoey flavour :))
Mash them up, but dont make a paste of them, leave some of them chunky, use your hands to do it, just squeeze them…
Put a pan on the stove and add some ghee or oil and heat till nice and hot… quickly add 1 dried red chilly, some curry leaves (7-8), some whole jeera (2 teaspoons or more according to your taste) and some mustard seeds (2-3 teaspoons or more according to your taste) and wait until they crackle and pop… i remove the red chilly at this point, you can choose to keep it in … Add the potato mixture to this and mix well… some salt may be added as well… stir well so everything combines
The next step needs to be done just before serving:
Heat up the mixture (if not already hot) and add a full box (400 ml) of dahi (yogurt) to it. Lower the gas and stir in throughly… add some shredded coriander, decorate with some finely chopped pieces of tomato… Serve immediately with hot rotis or toasted whole wheat bread…
The dahi adds an enchanting subtle flavour to the whole thing… Its really nice! Dont add any red chilly powder or turmeric to it, then the dahi’s coolness is compromised…
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