Potato Puree

A gently spiced potato puree made for sharing. Turmeric, mustard seeds and curry leaves give it warmth and depth, and it pairs beautifully with rich curries — my family love it alongside Chicken Dahlgoush (see my page for recipe), fresh lemon salad and parathas.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine potatoes and spices: Add 4 kilograms potatoes, peeled and cubed into roughly 1 inch pieces, 3 teaspoons turmeric, 100 milliliters oil, 4 teaspoons salt, 3 teaspoons MSG and 3 teaspoons black mustard seeds to a large heavy-based pot. Mix well to coat the potatoes thoroughly in the oil and spices.

Step 2

Add water and simmer: Add water to the pot — enough to come up around the potatoes but not cover them. Bring to a boil, then reduce to a simmer. Cook until the potatoes are completely soft.

Step 3

Add onion and rest: Once the potatoes are cooked, add diced onions and stir through. Turn off the heat, place the lid on and leave to sit for 5 minutes.

Step 4

Finish with curry leaves: After resting, stir through 1 handful curry leaves and serve.