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
- Using your hands, break the potatoes into 1/2 inch pieces and set aside.
- 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 the heat. 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.
- 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.
- Serve the potatoes with lots of lime wedges and ketchup to go on top.