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get smashed

MASALA SMASHED POTATOES

1/2 cup white onion, finely chopped |||| 1/2 cup green pepper, finely chopped |||| 1 can diced tomatoes |||| 2 tablespoons Shahi Paneer Masala spice mix |||| 4 red potatoes

1. Saute onion and green pepper until tender. Then add the tomatoes and spice mix to the skillet. Bring the mixture to a boil and cook until the mixture thickens.

2. Bring a large pot of salted water to a boil. Add the potatoes, diced into large chunks with skins still on. Boil the potatoes until they are soft and tender.

3. Combine the curry mixture into the potatoes and smash them together. Add a little bit of milk or chicken broth to make the potatoes more creamy.

 

Standin around in my kitchen, making expletives out of the letters on the fridge, everyone ate the paneer chunks out of my leftover curry. (Paneer is cheese cubes that function like tofu in many Indian dishes.) This was Indian cuisine at its finest – cold leftovers eaten straight out of the pan with Tostitos chips. I’ll call it college Indian.

Any how, now I have just the leftover tomato/onion/green pep mix. Oh, and this curry was super spicy because I had a ditsy moment and added waaaay too much of the spice mix. In order to dull the intense spiciness I was planning on adding roasted potatoes to the leftovers, but the smashed potatoes ended up being a great last minute call. The recipe posted here is sort of a guess at how to make these mashed potatoes when they aren’t leftovers.

But that’s the thing about Indian, once you get familiar with the spices, its so easy to make. And I think its kind of healthy. Although a lot of dishes contain butter or cream, most are packed with veggies. This recipe is just too easy and delicious to pass up. If you can’t make it out to the Indian store for the masala mix, just substitute with curry powder from the grocery store.

 

ROASTED GARLIC and BACON SMASHED POTATOES

1/2 head of roasted garlic |||| 4 slices of bacon, chopped |||| 5 red potatoes |||| 1/4 cup sour cream |||| 1/4 cup milk |||| 2 tablespoons butter |||| salt and pepper to taste

1. Directions for roasted garlic here.  

2. Boil potatoes.

3. Fry bacon.

4. Smash everything together.

 

Okay, so this isn’t the most creative recipe ever. But damn, these potatoes are fine.

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Filed under indian cuisine, pork, side dish

potato bacon onion soup

ANOTHER LOCAL RECIPE FROM AMY!!!

6 stripes of bacon, cooked and cut into pieces |||| 5 large potatoes, diced |||| 2 large white onions, chopped |||| 2 garlic cloves, minced |||| 1 cup sour cream |||| 1 carrot, chopped |||| 1 stalk celery, diced |||| 6 cups of water

1. Fry bacon in the bottom of a large pot. Add garlic, onion, carrot, and celery. Let it fry until everything is looking toasty. Then throw in a slab of butter (I like extra flavor!)

2. Take off heat and add in water. Toss in the potatoes and bring to a boil. Once boiling, reduce the heat and let cook for a good 20 minutes until potatoes are soft. At this point add in salt, pepper or herbs you have available. I threw in lovage, which has a celery taste and adds a nice green.

3. After twenty minutes, take a ladle of the broth and put it int oa bowl on the side. Add the sour cream to the broth and mix well. Then add the sour cream mixture back into the big pot of soup. Mix thoroughly. Once the soup has a nice white broth, it is ready to eat!

This recipe is simple, fast, and again, I am only using ingredient available to me right now in upstate New York. If you have access to salt, pepper and any other herbs to throw in, I would go for it! Most ingredients were either bought from the co-op or from the regional farmer’s market where you can get great prices on quality products!

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Filed under soup