Name: Spicy Potato Filling
Yield: Makes about 2½ Cups; Serves 3 to 4 as a Vegetable
Cuisine: India
Ingredients: ¼ teaspoon cayenne (optional); 1 teaspoon salt, or to taste; ½ teaspoon turmeric; 2 teaspoons minced garlic or garlic mashed to a paste; ½ teaspoon black mustard seeds; Generous 1 pound potatoes, preferably baking potatoes or 3 cups chopped peeled boiled potatoes; 2 tablespoons vegetable oil; 2 green cayenne chiles, or substitute jalapeños, seeded and minced; 1 cup finely chopped onion; About ¼ cup packed minced coriander leaves and stems, or mint or flat-leaf parsley (optional)

Preparation info

Makes about 2½ Cups ; Serves
3 to 4
as a Vegetable

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

Potatoes are used in wonderfully imaginative and satisfying ways all over the Subcontinent. Many simple potato dishes begin, as this recipe does, with potatoes boiled in their skins, which are then peeled, chopped or crumbled, and cooked with some oil and spices or herbs in an infinite number of variants (see Tamarind Potatoes, and Parsi Potatoes and Snow Peas, for example). You can begin with potatoes you boiled a day or