Mum’s fasting potatoes

This dish holds a special place in my heart—my mum used to make these spiced potatoes during fasts, and it became a beloved childhood favourite. Think of it as my version of mashed potatoes, but with an Indian twist. Boiled potatoes tossed in a lightly spiced tomato base with warming spices like cumin, coriander, and kasuri methi, it’s simple, comforting, and perfect with rotis, parathas, or even as a filling for wraps/toasties.

Serves 2 persons Prep Time: 30 minutes

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Ingredients

• 2 medium-sized potatoes

• 2 medium-sized tomatoes, finely chopped

• 2½ tbsp ghee

• ½ tsp cumin seeds

• ¾ tsp salt

• ¼ tsp red chilli powder

• 1½ tsp coriander powder

• ½ tsp garam masala

• 1 tsp dried fenugreek leaves (kasuri methi)

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Instructions

1. Boil the potatoes until soft—either in a pressure cooker for 2 to 3 whistles or in the microwave by placing them in a heatproof bowl with enough water to cover about three-quarters of the potatoes and microwaving on high for 25 minutes.

2. While the potatoes cook, heat ghee in a pan over medium heat and add cumin seeds, allowing them to crackle. Add the chopped tomatoes and salt, cover the pan, and cook for about 8 minutes until the tomatoes soften and become pulpy.

3. Remove the lid and stir in red chilli powder, coriander powder, garam masala, and dried fenugreek leaves (kasuri methi). Let the spices cook into the tomato base for 2 to 3 minutes, then turn off the heat.

4. Once the potatoes are done, let them rest for at least 15 minutes, then peel and roughly cut them into halves or chunks.

5. Add the potatoes to the pan with the spiced tomato base, turn the heat back on, and gently mix everything until the potatoes are well coated.

6. Serve hot with roti, paratha, or use as a filling for wraps or sandwiches.

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Notes

• Letting the potatoes cool slightly before peeling helps retain their shape and texture.

• Mash a few pieces while mixing if you want a slightly thicker consistency.

• Add a small splash of water if the base feels too dry while mixing.

• This dish also makes a great filling for toasties or kati rolls.