Name: Mashed Potato Curry with Lime Juice (Limboo Podi Maas)
Yield: Serves 4
Cuisine: India
Ingredients: ¼ teaspoon ground turmeric; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 1 teaspoon black or yellow mustard seeds; 2 tablespoons canola oil; 1 pound russet or Yukon Gold potatoes, peeled, diced, and submerged in a bowl of cold water to prevent browning; Juice of 1 medium-size lime; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut crosswise into ¼-inch-thick slices (do not remove the seeds); 10 medium-size to large fresh curry leaves; 1½ teaspoons coarse kosher or sea salt; ¼ cup finely chopped fresh cilantro leaves and tender stems

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A quick-cooking potato curry and a small stack of pooris from the night before helped to ease my mother’s workload and satiate our appetites, as she was rushing to prepare both breakfast and a light carry-along lunch for us children.

Ingredients

1 pound russet or Yukon Gold potatoes, peeled, diced, and submerged in a bowl of cold water to prevent browning
2 tablespoons

Asia
India
Main course
Lunch
Side dish
Vegan
Gluten-free
Breakfast

Method

Fill a medium-size (or larger) saucepan with water and bring it to a boil over medium-high heat. Drain the potatoes and add them to the boiling water. Bring it to a boil again. Lower the heat to medium and cook, partially covered, until the potatoes are very tender, 5 to 8 minutes. Reserving 1 cup<

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