Indian cooks have cornered the market on flavor. One of the world’s most diverse cuisines, the cooking of India is abundant with toasted spices, nuts, fruits and myriad layers of flavors and textures. In Mumbai Modern, Amisha Dodhia Gurbani delivers a collection of traditional Gujarati cuisine, Mumbai street food, and modern innovation inspired by the fresh ingredients she finds in her adopted home of California.
Diwali or Dipawali, is a 5-day Hindu-originated celebration marking India’s biggest and most important holiday of the year. The holiday gets its name from the Sanskrit word meaning “rows of lighted lamps,” referring to the arrangement of clay lamps that Indians light outside their homes to symbolize the inner light that protects from spiritual darkness. Also known as “The Festival of Lights,” Diwali coincides with the Hindu New Year but has become a national festival marked by most Indians regardless of faith, with Jains, Buddhists, and Sikhs joining Hindus in celebrating.
In honor of the Hindu-originated celebration of Diwali, Amisha has shared a simple, yet flavorful recipe that is equally at home as part of a Diwali menu or a weeknight meal. Indian-spiced smashed potatoes are the perfect intersection of traditional Indian flavors with American culinary technique—and key to Amisha’s celebration of Indian cuisine.
Masala Smashed Potatoes
Ingredients
Cilantro Garlic Yogurt Sauce
- 1½ cups (345 g) Greek yogurt
- ½ cup (12 g) packed cilantro
- 2 Tbs. finely chopped mint
- 1 Tbs. fresh lemon juice
- 2 garlic cloves
- 1 tsp. salt
Masala Smashed Potatoes
- 1½ lbs. (680 g) baby potatoes, washed well
- 2 tsp. salt
- ½ cup olive oil
- 1 tsp. ground turmeric
- 1 tsp. red chili powder
- 1 tsp. ground coriander
- 1 tsp. salt
- 1 tsp. chaat masala
- 1 tsp. garlic powder
- ½ cup (12 g) finely chopped cilantro leaves
Instructions
To Make the Cilantro Garlic Yogurt Sauce:
- In a high-speed blender, add all the ingredients and blitz until smooth. It should be a thick sauce that can be drizzled. If needed, add water a tablespoon at a time to get it to a drizzle consistency.
To Make the Masala Smashed Potatoes:
- In a medium to large pot, add all the potatoes. Add water to a level about 1 inch (2½ cm) higher than the potatoes. Add the salt. On high heat, let the potatoes cook for 20 minutes, until they are fork-tender. Turn off the heat and drain the water. Let the potatoes cool for about 10 minutes until you can handle them.
- Preheat the oven to 400ºF (200°C).
- Meanwhile, in a small bowl, combine the olive oil and the spices, and whisk to combine. Set it aside.
- Generously coat a large baking sheet with cooking/baking spray. Place the potatoes on the tray. Using a flat-bottomed glass, gently press each potato to flatten them slightly, but not more than ½ inch (1¼ cm) thick. Using a pastry brush, take a generous serving of the spice-oil mixture and coat each potato with it, until all the potatoes are evenly coated. Place the sheet in the oven on the middle rack, and cook for about 25 minutes. For the last 10 minutes, let it cook on the bottommost rack to crisp up the bottom. Remove and let cool for 5 minutes.
- Serve on a platter with the Cilantro Garlic Yogurt Sauce or drizzle the sauce over the potatoes using a squirt bottle or a spoon. Garnish with cilantro and serve. PRO TIPSUse smoked paprika or Kashmiri red chili powder instead of the red chili powder to reduce the spice levels.Make the Cilantro Garlic Yogurt Sauce a day ahead and store in the refrigerator.The Masala Smashed Potatoes should be eaten the same day to preserve the desired freshness and crispness of the potatoes.
