6 large russet potatoes, peeled and cut in half lengthwise
2 tablespoons ghee
1/2 teaspoon fenugreek seeds
1/2 teaspoon brown mustard seeds
One large red onion, sliced
3 - 4 dried whole chili peppers (more if you want it spicier)
A handful of fresh curry leaves (frozen if fresh is not available)
|Plain mashed potatoes. Light & fluffy - yes. Amazingly delicious - no.|
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20 minutes or until very tender. Remove from saucepan and mash until light and fluffy.
|The aroma of this will bring your neighbors to your house.|
|Thank you mum - for these gorgeous mashed potatoes!|
Serves 6, but in my house with only the three of us we hardly have any leftovers.
Fenugreek - If you've never experienced this spice, run out and get some now. You can find it at any Indian supermarket. It's called "methi" in Hindi. The little amber-colored square seeds have a bitter taste and a characteristically strong smell yet when used in cooking, it imparts a wonderful aroma to a variety of seafood and vegetarian dishes. In my mum's kitchen, when I was a little and didn't know the names of the many different spices, she referred to fenugreek as "the square seeds".
PS If anyone has any tips for taking better pictures - please and thank you!