Mum's Famous Indian Mashed Potatoes

Here's an easy yet incredibly delicious take on mashed potatoes.  My mum has been making this ever since before I can remember.  They are always a big hit and equally easy to whip up for a simple dinner or for a big family gathering.  Everyone always asks for it and these days,  after having cooked for us all these years  she only asks that we cook,  peel and mash the potatoes so all she has to do is the really fun part.  Interestingly enough,  I've never encountered this dish anywhere else in the world,  aside from mum's kitchen and mine.  They're a wonderful accompaniment to any meal and add the subtly nuanced flavors of mustard,  fenugreek and ghee to an otherwise traditionally plain side dish.  

Ingredients:
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. 

Salt to taste

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. 

In a large frying pan or wok,  heat the ghee (substitute with butter if you can't find ghee).  Add the fenugreek and mustard seeds.  Fry over medium heat for one minute.  Add the onions,  dried chili peppers and curry leaves (substitute with a couple of bay leaves if you can't find these).  Fry this combination of ingredients until your kitchen smells like either A. Heaven or B. The best Indian restaurant you ever set foot in.

Thank you mum  - for these gorgeous mashed potatoes! 

Once you achieve the desired aroma (you'll know when it happens) and the onions are slightly caramelized,  add the mashed potatoes and stir well to combine.  Add salt to taste.  Over medium low heat,  alternate mixing and letting the potatoes sit in the pan and cook.  The best part of this dish is the slightly crisp potatoes at the bottom of the pan.  I like to let this cook and crisp as much as possible.  Make sure the heat is low enough so your gorgeous mashed potatoes don't burn.

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!