Ingredients:

  • 1 kg (2.2 lbs) Starchy Potatoes (e.g., Russet, Maris Piper, or King Edward), peeled and roughly quartered
  • 5g (1 teaspoon) Fine Sea Salt (for boiling)
  • 45 ml (3 tablespoons) Neutral Oil (e.g., Sunflower or Canola)
  • 10g (2 teaspoons) Black Mustard Seeds
  • 5g (1 teaspoon) Cumin Seeds
  • 1 pinch Asafoetida Powder (Hing)
  • 15-20 Fresh Curry Leaves (approx. 1 stem)
  • 2-3 Green Chillies (e.g., Serrano or Thai), slit lengthwise
  • 1 large Red Onion (approx. 175g), finely chopped
  • 15g (1 tablespoon) Fresh Ginger, grated or finely minced
  • 2-3 cloves Garlic, grated or crushed (Optional)
  • 5g (1 teaspoon) Turmeric Powder
  • 7g (1 ¼ teaspoon) Fine Sea Salt (or to taste)
  • 120 ml (½ cup) Water or reserved potato boiling liquid
  • 30 ml (2 tablespoons) Fresh Lemon or Lime Juice
  • 25g (½ cup) Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Boil the Potatoes: Place the peeled and quartered potatoes in the saucepan, cover with cold water, and add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer until fork-tender (15–20 minutes).
  2. Drain and Cool: Drain the potatoes immediately, reserving about ½ cup (120ml) of the starchy cooking water. Allow the potatoes to cool slightly (about 10 minutes) for easier handling.
  3. Mash Lightly: Roughly mash the warm potatoes using a fork or masher, ensuring a rustic texture with some chunks remaining.
  4. Heat the Oil: Heat the 3 tablespoons of oil in a Kadai or pan over medium-high heat until shimmering.
  5. Start the Tempering (Tadka): Add the mustard seeds. Once they start popping vigorously, immediately add the cumin seeds and Asafoetida (Hing). Cook for 5–10 seconds.
  6. Add Aromatics: Quickly add the curry leaves and slit green chillies. Cook until the curry leaves turn crisp and fragrant (about 30 seconds).
  7. Sauté the Onion: Add the chopped onion to the pan. Reduce the heat to medium. Sauté until the onions are soft and translucent (about 5–7 minutes). Do not brown the onions.
  8. Add Ginger and Garlic: Stir in the grated ginger and garlic (if using). Cook for 1 minute until fragrant, ensuring they don't burn.
  9. Introduce Spices: Stir in the turmeric powder and the remaining sea salt. Cook for 30 seconds, stirring constantly to toast the spices lightly.
  10. Add Potatoes and Liquid: Tip the rustic mashed potatoes into the pan. Pour in the reserved potato water (or fresh water).
  11. Mix and Simmer: Stir well, combining the potatoes thoroughly with the spice base. If the mixture is too thick, add a splash more water until it reaches a soft, spoonable consistency. Simmer for 3 minutes, allowing the flavours to meld.
  12. Finish and Garnish: Remove from heat. Stir in the fresh lemon/lime juice. Taste and adjust the salt if necessary. Garnish generously with the fresh coriander before serving.