Name: Mashed Potatoes with Roasted Red Chiles (Podi Maas)
Yield: Serves 4
Cuisine: India
Ingredients: 8 to 10 medium-size to large fresh curry leaves; 1 pound russet or Yukon Gold potatoes, peeled, diced, and submerged in a bowl of cold water to prevent browning; 2 tablespoons canola oil; 1 teaspoon coarse kosher or sea salt; 1 teaspoon black or yellow mustard seeds; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 tablespoons skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 8 to 10 dried red Thai or cayenne chiles, to taste, stems removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

When I was growing up in a vegetarian family, this curry was our hands-on favorite. It was a perfect accompaniment to pooris on long train journeys or on daylong picnics to one of the beaches that dot Mumbai’s coast. Fiery hot, potent, and highly addictive, this thick-sauced potato curry is flavored with a podi (pounded blend) that makes you see red in more ways than one.