Why eat boring mashed potatoes, when you can add delicious spices to it, making your mashed potatoes taste so much better, plus the spices help in digestion and prevents gas formation when eating potatoes. A perfect win-win kind of situation rather than a wind-wind situation ;)
Course Side Dish
Cuisine Indian
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Preparing the spices 10 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Calories 316kcal
Ingredients
6Medium Potatoes
Masala For Potatoes
2inchginger root(you can use previously frozen ginger, it is much easier to grate with the skin on, it grates like parmesan cheese)
2 tbsp oil( I use avocado oil, you can also use butter)
2tspcumin seeds
1 tspturmeric powder
1handful fresh coriander leaves
1tsp sea salt(or as per your taste)
Instructions
Wash, peel and boil your potatoes. You can leave the skin on the potatoes if you like. I most often do so, as there are lots of nutrients in the skin. Just make sure you wash you potatoes well.
Once potatoes are soft (not mushy), strain, and mash by hand. Keep aside
Masala Preparation
To a small seasoning pot, add oil, once oil is hot, turn down the heat and add in your cumin seeds, cover and cook on low till cumin seeds are browned about 30 seconds.
Add turmeric powder and grated ginger, cook for another minute or so, stiring
Take the seasoning off the heat and pour this hot seasoning over your mashed potatoes. Season with salt and fresh coriander leaves.
This is a delicious side dish that goes so well with savoury crepes, such as Dosas or stuffed into patties, samosas or eaten just as is with a green salad perhaps.