Dosa Potatoes with Lime and Ketchup

Hooray! Priya Krishna's cookbook, Indian-ish, is finally here, and we’ve got some recipes for ya! We had the great pleasure of collaborating with Priya on a special 3-pack collection of spices made especially with her recipes in mind. A few weeks back we had a lot of fun in New York filming our very own Meherwan Irani (chef/founder of Chai Pani & Spicewalla) cooking a few recipes from the book with Priya in her home kitchen. Check out this recipe for Dosa Potatoes below and be sure to keep scrolling to watch a video of the chefs in action. And, don’t forget to check out this bundle you can buy right here, which includes her cookbook and our spice collection. So, get on it, and get cooking! ;) 

Check out the full recipe below, taken directly from Indian-ish, and then scroll down to watch the video of Priya and Meherwan Irani putting it together and very much enjoying it.

Dosa Potatoes with Lime and Ketchup

by Priya Krishna

(Taken directly from Indian-ish, page 113. Courtesy Priya Krishna and Houghton Mifflin Harcourt.)

Serves 4

Masala dosas--large, thin, savory crepes typical of South Indian cuisine--are easily one of my top five foods, and it's all because of the filling: spicy, hangover-level comforting, semi-mashed potatoes. Dosas are often enormous and very difficult (for me, at least) to finish in one sitting. But I'll always polish off the potatoes. So my mom thought, Why not make just the best part of the dosa? Her version is sort of traditional (we're not South Indian), but with the worthy additions of lime and squiggles of ketchup--the former to cut through the richness of the potatoes, the latter because... potatoes and ketchup, of course!

Ingredients:

• 2 large russet potatoes, boiled (see page 20) and cooled
• 2 tablespoons olive oil
• 1 tablespoon Spicewalla x INDIAN-ISH Black Mustard Seeds 
• 10 fresh curry leaves
• 1 teaspoon Spicewalla Ground Turmeric 
• 1/4 teaspoon asafetida (optional, but really great)
• 1 small yellow onion, sliced into thin strips
• 1 teaspoon kosher salt
• 3 dried red chiles
• 1/4 teaspoon Spicewalla Kashmiri Chilli Powder  
• Lime wedges, for serving
• Ketchup, for serving

Instructions: 

1. Using your hands, break the potatoes into 1/2 inch pieces and set aside. 
2. In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin top pop and dance around in the oil, which should be within seconds, remove the pan from th eheat. Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crispy up in the residual heat. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes. 
3. Add the potato pieces, salt, red chiles, and Chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 2 to 3 minutes. 
4. Serve the potatoes with lots of lime wedges and ketchup to go on top.

Watch