Potatoes with onions

6 servings

Ingredients

Quantity Ingredient
6 mediums Potatoes
5 tablespoons Vegetable Oil
⅛ teaspoon Ground Asafetida OR 1/8 inch lump Asafetida
½ teaspoon Whole Cumin Seeds
2½ teaspoon Whole Black Mustard Seeds
to find it.
Dried Red Peppers (1-3)
1 medium Onion-coarsely chopped
½ teaspoon Ground Turmeric
1¼ teaspoon Salt
1 teaspoon Garam Masala
2 tablespoons Lemon Juice

Directions

Boil potatoes in their jackets. Peel them and mash coarsely with a fork or hand masher.

Heat the oil in a 10-12 inch skillet over medium heat. When hot, first put in it the asafetida; after it has sizzled for a few seconds, add the cumin and mustard seeds; then in 10 seconds or so, the red pepper(s). Use 1 for mildly hot, 3 for very hot. When pepper changes color (1 to 5 seconds), put in the chopped onions and turmeric. After the onions have cooked 3 to 5 minutes and turned brown at the edges, put in the mashed potatoes, salt, garam masala and lemon juice. Fry, stirring and mixing, for 5 to 7 minutes.

To serve: Place in a warm dish and serve with Indian bread or remove whole red pepper and serve as an appetizer on top of Melba rounds.

: An Invitation to Indian Cooking by Madhur Jaffrey : uploaded by Diane Lazarus Note 1: the Indian name of this dish is Pyazwale Sookhe Aloo. Note 2: use a salt-substitute instead of salt Note 3: I've made this without the asafetida because I don't know where

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