5 large potatoes, boiled, peeled and mashed
optional but recommended: milk to help with mashing and yield creamier mashed potatoes
2 Tablespoons vegetable oil (I used one that is especially yellow in color to help give this dish its yellow color.)
1 large onion, finely chopped
10 cloves of garlic, minced
½ – 1 teaspoon ground cumin, or to taste
1” piece of ginger, grated
3 dry red chilies
1 ½ teaspoons salt, or to taste
1 Tablespoons of mustard oil, or substitute vegetable oil
½ teaspoon turmeric (to add a little flavor and some vibrant yellow color)
chopped cilantro leaves to garnish
Directions and Notes:
1. Put the mashed potatoes in a large bowl and set aside.
2. Heat the 2 Tablespoons of vegetable oil in a small pan and add the cumin, onion, ginger, and garlic. Fry until soft and add this to the mashed potatoes.
3. Roast the dry red chilies on a dry skillet until they become fragrant. Crush them coarsely and sprinkle over the mashed potatoes.
4. Pour the mustard oil (or vegetable oil), turmeric, and salt over the potatoes and mix all of the ingredients to blend well.
Recipe slightly adapted from: Indian Food at About.com