- serves 2 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 300 g potatoes (Russet or Yukon Gold)
- ¼ cup finely chopped red onion
- 1 long green chilli, finely chopped
- 1 long red chilli, finely chopped
- ¼ cup chopped coriander, plus extra to serve
- 1½ tbsp mustard oil
- salt, to taste
- ¼ red onion, thinly sliced
Cooling time: 30 minutes
Serves 2 as a side.
Instructions
- Place the unpeeled potatoes in a saucepan of lightly salted water, bring to the boil over high heat, then reduce the heat to medium and simmer for 15–20 minutes or until very tender. Drain and set aside to cool to room temperature.
- Peel the potatoes, then use a potato masher to mash until smooth. Add the finely chopped onion, chillies, coriander, mustard oil and salt and stir to combine well. Transfer to a serving dish, scatter with the thinly sliced onion and extra coriander and serve.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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