A comforting, vibrantly flavored mixture of potatoes, onions, chilies, and spices.
- Makes 4 cups, 4 to 6 servings.Servings
- 3 large (1 1/2 pounds total) russet potatoes
- Water to cover potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 1 cup chopped onion
- 1/3 cup raw or roasted cashews, coarsely chopped
- 3 tablespoons minced jalapeño chili, or to taste
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon ground turmeric
- 1 tablespoon lime juice
1. Peel potatoes and cut into 1-inch chunks. Place potatoes in a 3- to 4-quart pan with enough water to cover. Bring to a boil, cover, and simmer until tender when pierced, 15 to 20 minutes. Drain.
2. Rinse and dry the pan. Set over medium-high heat. When the pan is hot, add the oil, mustard seeds, and cumin seeds. Cover the pan. After the seeds pop, about 30 seconds, add the onion, cashews, 2 tablespoons chili, and salt. Stir often until the onions begin to brown, about 3 to 4 minutes. Stir in the turmeric and the potatoes, and add more salt and chili to taste.
3. Cover and cook over low heat, stirring occasionally, until hot, 2 to 3 minutes. If potatoes stick, add a few tablespoons of water. Stir in lime juice. Remove from heat and cover until ready to serve.
Note: These are delicious on their own or can be made into savory Masala Dosas.
Recipe by Linda Lau Anusasananan, former food writer and recipe editor at Sunset magazine and author of The Hakka Cookbook: Chinese Soul Food From Around the World.