Yogurt with Mashed Potato and Fresh Cilantro


Serves: 4
Total Calories: 161

Ingredients

1 pound russet potato or boiling potatoes
1 tablespoon peanut oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds, coarsely ground
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon ground asafoetida
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 cup nonfat plain yogurt (do not whisk)
1/2 cup finely chopped fresh cilantro, including soft stems
3 dried red chili peppers, such as chile de arbol, with stems
1 teaspoon black mustard seeds
1 teaspoon , dried yellow split garbanzo beans, (channa dal)
5 to 7 fresh curry leaves

Directions:

1. Boil the potatoes in lightly salted water to cover until soft, about 20 minutes. Let cool, then peel and mash them coarsely with a fork.

2. Heat 1 teaspoon oil in a medium nonstick wok or saucepan over medium-high heat and add the cumin, fenugreek, black pepper, and asafetida. Stir about 30 seconds. Add the mashed potatoes, green chili pepper, turmeric, and salt, and cook, stirring, over medium-high heat until heated through, about 2 minutes. Reduce the heat to low, cover the pan, and cook, stirring occasionally, about 10 minutes.

3. Let cool to room temperature, Transfer to a serving bowl and fold in the yogurt until just incorporated. Lightly mix in the cilantro.

4. Heat the remaining oil in a small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the dal and curry leaves and stir until golden, about 30 seconds. Transfer to the yogurt bowl and stir lightly to mix, leaving most of it visible as a garnish. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 161
Calories from Fat: 30

This Yogurt with Mashed Potato and Fresh Cilantro recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Yogurt Raitas and Pachadis
Banana Raita
Basic Cucumber Pachadis
Beet and Scallion Raita
Chopped Salad with Yogurt
Creamy Tofu Raita with Fresh Greens
Crispy Urad Dal Croquettes in Yogurt
Crumbled Tofu and Mint Chutney Raita
Crushed Lemon Pickle Raita
Cucumber and Radish Raita
Dried Fruit Raita
Fresh Spinach Raita with Ginger-Lime Pickle
Frozen Spinach Raita
Garlicky Roasted Chinese Eggplant Raita
Ginger and Scallion Raita
Grilled Zucchini and Pearl Onion Raita
Ground Lamb Raita
Kashmiri Morel Mushroom Raita
Mandarin Orange Raita
Mango Chutney Raita
Mango Raita with Fresh Ginger
Mustard Seed Raita
Pan-Roasted Eggplant Raita with Sesame Seeds
Potato Raita with Puréed Greens
Potato Raita with Roasted Cumin and Black Peppercorns
Potato and Beet Raita
Puréed Watercress Raita
Raita with Chickpea Flour Pancakes
Raita with Crispy Chickpea Batter Drops
Roasted Bell Pepper Raita
Sautéed Spinach Raita
Shredded Chicken Raita
Simple Mung Beans Croquettes Raita
Simple Salt and Pepper Raita
Spicy Mung Bean Croquettes Raita with Sonth Chutney
Spicy Raita with Lamb's Quarters
Spicy Yogurt with Mango and Coconut
Sprouted Beans and Vegetable Raita
Summer Iced Raita
Tomato Raita with Fresh Mint Leaves
Tomato and Cucumber Pachadi with Asafoetida
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Traditional Raita with Softened Chickpea Batter Drops
Traditional Urad Dal Croquettes Raita
Yogurt with Fried Green Tomato Chutney
Yogurt with Green Papaya and Coconut
Yogurt with Mashed Potato and Fresh Cilantro
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Yogurt with Sautéed Ripe Banana
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