Ingredients
Method
- Boil the potatoes in a pot of salted water until tender but not falling apart. Drain and dry thoroughly
- In a heavy dutch oven / large pan, foam out butter and add oil. Add onions and cook until golden / soft. Add garlic and stir until fragrant (~1 minute)
- Add ginger and jalapeno, stir and cook until soft, ~1 minute additional, add rest of spice and salt.
- Ad potatoes and peas, drop heat to low. stir and cook until hot and taking on a chunky mashed potato texture. (Adjust the texture to suit), remove from heat and add greenery.
- Stir, taste, season and balance flavor
Nutrition
Notes
A basic staple of the Indian household and so ripe for cultural misappropriation, (Chef's call this "fusion cuisine", but let's get real
A basic filling for so many things.
Perhaps fill triangles of puff pastry and bake, or spoon into a flour tortilla, fold and fry, or wrap in dumpling wrappers and treat like a pot sticker.
Or just crack several eggs into the pan, bake and serve up as breakfast .