Home Mashed Potatoes Indian Style

Yields: 4-7


  • 2 Lbs Potatoes (Red or White)
  • 2 tbsp Olive or Canola Oil
  • 1 Large Onions Red cut lengthwise
  • 3 Medium Tomatoes, Chopped
  • 1 tsp Whole Mustard Seeds, Any Color
  • 1 Pinch Turmeric
  • 1 tsp Salt to taste
  • 10-15 Curry Leaves
  • 2 Green Serrano Peppers, Chopped (optional)


  • Boil the potatoes just like you would for mashed potatoes. Peel the skin. Chop up the potatoes.
  • Now heat a large skillet or sauce pan with the oil.
  • When the oil is hot (not smoking) throw the mustard seeds and place a cover over the skillet.
  • Listen very carefully. When the mustard seeds start popping vigorously, turn the heat off. Burned mustard seeds taste terrible!!
  • When the mustard seeds have finished popping, add the curry leaves and roast it for 1 minute.
  • Then add all of the rest of the ingredients.
  • Turn the heat back up and cook the potatoes for 7 minutes, stirring them constantly until the potatoes are soft and mushy.
  • Turn the heat off and leave it covered for 10 minutes.

Category: Side dish

Cuisine: Indian

Tags: Potatoes

inspired by OtterHealth from Dr. Noah Chelliah