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 kasturi methi, it is simple, comforting, and perfect with rotis, parathas, or even as a filling for wraps and sandwiches.

Serves 2 persons

Time: 45 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 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 add 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, take them out of the water and cut them into halves and then quarters with the peel on. This helps in releasing the steam as the potatoes rest and yields multiple edges from where you can start peeling the skin with ease. Let the potatoes rest for at least 10 minutes. Letting the potatoes rest after boiling allows them to get firm and hold shape.

5. After 10 minutes, peel the potatoes and add them to the pan containing the spices 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 for about 10-15 minutes before peeling them helps retain their shape and texture.

• Add a small splash of water to the spiced tomato base before adding the boiled potatoes if the base seems dry. The addition of water helps the potatoes soak up the spices and the tomato flavour.

• This dish also makes a great filling for potato sandwiches.