1. Boil the potato in water until tender, about 10 to 15 minutes.
2. Roast the cumin seeds and red chiles for 1 minute in hot oil over medium-low heat. Add the onion and fry until it starts to turn golden brown. Add the garlic, tomatoes, turmeric, fenugreek, red chile powder, mustard seeds, curry leaves, salt and pepper. Stir in 1/2 cup of water. Cook on low heat until the tomatoes loose their structure and some of the water evaporates.
Who does not like mashed potatoes? They are a favorite item at my house because their creamy, smooth texture is so satisfying. My son thinks they should be served often. My husband considers Potato and Tomato Vindaloo from Kerala to be comfort food. My recipe brings the flavors and texture of both dishes into one tasty dish. Of course I have reduced the fat and added extra vegetables to make it a healthy dish. Mashed Potatoes Vindaloo is a tasty side dish that can be served with any entrée. It is delicious the next day wrapped in a hot chapati like a burrito. My husband takes them to work for lunch.
3. When the potatoes are done, drain off the water and mash as smoothly as you prefer.
2 russet potatoes, peeled and cut into chunks
1 Tbs oil
1 1/2 tsp cumin seeds
2 dried red chilies
1/2 large red onion, thinly sliced
2 garlic cloves, minced
1-inch piece ginger, minced
2 Roma tomatoes, chopped
1/4 tsp turmeric
1/4 tsp ground fenugreek
1 tsp red chile powder
1 tsp mustard seeds
6 curry leaves
1 tsp salt
1/2 tsp black pepper
4. Add the mashed potatoes to the cooked vegetables and mix well. Add salt and water as desired.