Recipe: Smashed Indian Potatoes — Fo Reals Life

November 13, 2012 November 13, 2012/ Morgan Eccleston

I love eating potatoes. Potato chips, potato soup, baked potatoes and of course mashed potatoes. You could go with your every day mashed potato recipe and it would be awesome. A great thing to add to your day. But you know what else is good? Indian food. The spices, the colors, the smells.. ahhhh! It makes a meal so exciting to have flavors bursting in your mouth at every bite. I’m not one to get super excited about things that “burst” (Like bubbles or your pants) but this is something different.

You may notice there are some things that not everyone has on hand at all times. Whole spices you can get in the bulk sections of many good grocery stores or online (Like


) Trust me that you want whole spices for this. Don’t even try to substitute ground or some old ass spices that have been hidden away in your cabinets for years. Those won’t do. I spent about $2.37 buying 20 different spices from the bulk section at my local store – I just buy small amounts that I can use quickly so that it stays fresh and potent.

My kiddo just picked at it but who the heck knows what the means anymore? Some days she will eat like she is starving and others she will act like i’ve just fed her before every meal. 

Ready for some awesome potatoes? Let’s do this thing! 

Smashed Indian Potatoes

1 large onion, diced

5 baking potatoes, scrubbed and cubed (don’t peel)

1 jalapeno, minced fine (take the seeds and membranes out)

2 teaspoons brown mustard seeds

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon turmeric powder

2 Tablespoons grated fresh ginger root

4 cloves garlic, mined fine

4 green onions, chopped

1/4 cup minced cilantro (optional)

1 teaspoon salt (or to taste!)

  • Get out a large pot, add the potatoes and cover with water. Bring to a boil. 
  • Simmer potatoes until tender (push a fork through a chunk to see if they are ready.)
  • Leave the potatoes to drain in a colander. 
  • Add the onion and jalapeno to the large pot and turn the heat up to medium-high. Add a couple of tablespoons of water to keep everything from sticking. Stir frequently and cook until translucent.
  • Add the garlic, mustard seeds, cumin seeds and coriander seeds.  Keep stirring away and cook until fragrant (2-3 minutes.) 
  • Add the potatoes and remaining ingredients to the pot. Smash up with a wooden spoon or a fork. You may want to add a touch of water or vegetable broth to loosen up the potatoes. 
  • Add salt to taste (taste it!!!) 
  • Enjoy with lentils (I’m posting a tasty red lentil dal tomorrow so subscribe to the blog so you don’t miss it!) or wrap it up in a tortilla with some greens (or peas!) It makes a great lunch or side dish. 

November 13, 2012/ Morgan Eccleston/