Spiced Smashed Potatoes with Mustard Ginger Tempering

Name: Spiced Smashed Potatoes with Mustard Ginger Tempering
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving
Ingredients: 12 small potatoes; water; salt & cayenne for baking; 1 tbsp oil; 1.5 tsp mustard seeds; 10 fresh or frozen curry leaves; 1/4 cup onion; 4 cloves of garlic; 2 inch piece of ginger; 1 hot green chile; 1/2 tsp Turmeric; 1/4 tsp cayenne; 1/4 cup water; 1/4 tsp salt; cilantro

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4
Calories
419 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Spiced Smashed Potatoes with Mustard Ginger Tempering

Danielle Hudson

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Indian Spiced Smashed Potatoes with Mustard Ginger Tempering. Bonda like Samosa is a spiced potato snack. These smashed potatoes are topped with Bonda style tempering of ginger, chile, turmeric and mustard seeds. Vegan Gluten-free Recipe.

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Ingredients

Servings

12 small potatoes (12 to 14)
water
salt & cayenne for baking

Ginger Chile Mustard Tempering:

1 tbsp oil
1.5 tsp mustard seeds
10 fresh or frozen curry leaves omit if you dont find them, chop the leaves for extra flavor.
1/4 cup onion finely chopped
4 cloves of garlic minced
2 inch piece of ginger peeled and minced
1 hot green chile finely chopped
1/2 tsp Turmeric (1/2 to 3/4)
1/4 tsp cayenne (1/4 to 1/2)
1/4 cup water
1/4 tsp salt

Garnish:

cilantro lemon juice, salt, and mint(optional)

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Instructions

Pressure cook the potatoes in enough water to cover them. Cook on manual in Instant Pot(hi pressure) for 4 to 5 minutes depending on the size of the potatoes. Let the pressure release naturally. Alternatively, add to a large saucepan with water enough to cover the potatoes. Bring to a boil over medium high heat, then lower the heat to medium and cook for 15 to 20 minutes or until the potatoes are tender to preference.
Preheat the oven to 425 degrees F / 220ºc. Peel the potatoes partially if you wish. Place on parchment lined baking sheet. Smash down with a saucepan. Chop into bite size smashed pieces if the potatoes are too larger. Brush oil on the potatoes. Add a good dash of salt and cayenne on each.
Bake at 425 degrees F / 220ºc for 16 to 18 minutes. Longer for crispier potatoes.
Meanwhile make your tempering: Heat oil in a small skillet over medium heat. When hot, add mustard seeds and let them start to pop. Keep a lid handy to avoid the pops hitting you. Add curry leaves, reduce heat to low or low-medium.
Add the chopped onion, ginger, garlic, chile. (I usually roughly chopped onion, whole garlic, ginger, chile all in the processor to finely chop to reduce time).
Cook for 6 to 8 minutes, stirring occasionally, until golden.
Add salt, turmeric, cayenne and mix in. Add 1/4 cup water and salt and mix in. Bring to almost a boil and Take off heat.
Place some of the tempering on each of the smashed potato bite. Sprinkle salt. add cilantro, some chopped mint if using, and drizzle of lemon juice. Serve.

Notes

For Samosa tempering: Use 1 tsp coarsely crushed cumin seeds and 1 tsp coarsely crushed coriander seeds instead of mustard seeds. Add to the hot oil and cook for a few seconds until they change color. Add oniom, garlic, ginger, chile and continue with step 5.
For Quicker version, make spiced canapes: Slice potatoes to 1/4 inch slices, spray with oil, sprinkle salt, cayenne and bake for 25+ minutes or until tender. Top with freshly made tempering, lemon, cilantro and serve

Nutrition Information

Show Details

Calories 419kcal (21%) Carbohydrates 83g (28%) Protein 16g (32%) Fat 4g (6%) Sodium 255mg (11%) Potassium 2680mg (77%) Fiber 16g (64%) Vitamin C 75.9mg (84%) Calcium 201mg (20%) Iron 20.8mg (116%)