Serve this delicious potato subzi with hot, puffy pooris for a delicious and easy meal.
- 5 medium potatoes , boiled in their jackets and diced. (I prefer russet for these because they mash better, but I had a couple of russet and a few red potatoes yesterday, so I just used a combination. Back home my mom always peeled the potato skin but don’t do that-- most of the nutrients in the potato sit right under the skin so by peeling the potato you will turn this healthy veggie into a blob of tasty but starchy nothingness-- well, almost.)
- 1 tbsp cumin seeds
- 1 medium onion , finely diced
- 2 green chillies , like serrano, minced 1 tbsp grated ginger
- 10-15 curry leaves , chopped
- ½ tsp turmeric
- Salt to taste
- ¼ cup coriander leaves
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
Heat the oil in a skillet.
Add the cumin seeds and asafetida. When the seeds sputter, add the onions and curry leaves and green chillies and saute until the onion turns transparent, about five minutes on medium heat.
Add the ginger and turmeric and saute a few more seconds. Add the potatoes and stir them in to combine with the oil and spices.
Mash down the potatoes with a potato masher or a heavy ladle so some of the pieces break up but others remain mostly intact. You want the potatoes to start turning slightly golden and crusty at the bottom of the pan.
Add salt and lemon juice and mix well. Garnish with the coriander seeds or, if you like, some grated coconut.
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