These tasty potatoes are total Indian comfort food - mildly spicy and super flavorful with a creamy texture. They start off with a spice-chili paste that comes together quickly. I definitely recommend using an immersion blender here if you've got one to save on the dishes. Then just-tender potatoes are combined with more spices, green beans, and tomatoes to create a perfectly balanced dish. I served the potatoes with an improvised cucumber salad based on this one, tomatoes, watermelon, naan, and shishito peppers.
We got the shishito peppers in our CSA and I had no idea what to do with them. Turns out they're basically a Japanese version of Padron peppers, which I first had with my dad last year. I prepared them really simply, based on this recipe at Mad Betty - just sauteed in oil until blistered, and then seasoned with sea salt and lemon juice. Amazing! Tim was not a fan, so I ate the whole basket (minus the one he taste tested). I found them very addictive, and definitely recommend these little peppers if you find them at the market. They're not too spicy and totally munch-able.
Masala Potatoes with Green Beans (adapted from Daily Musings, original recipe here)
For the paste:
1 T coriander seeds
1 tsp cumin seeds
1 jalapeno (or chilies of your choice), chopped
1/2 cup chopped onion
3 cloves garlic, crushed
1 inch piece of ginger, coarsely chopped
For the potatoes:
4 large Yukon Gold potatoes, cut into large chunks
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 tsp turmeric
1/2 cup chopped onions
1/4 cup chopped tomatoes
1-1/2 cup trimmed green beans, cut into bite-sized pieces
Naan, to serve
1. Make the paste. Heat the oil in a skillet until shimmering. Add the coriander and cumin seeds and let bubble in the oil until fragrant, a minute or so. Add the jalapeno and saute for another minute. Scrape into the container for an immersion blender, a regular blender, or a mini food processor.
2. Add a little more oil to the pan, and then add the onion, garlic, and ginger. Saute until the onion is soft, and then add to the container with the spices. Let cool slightly, and then blend until as smooth as possible (the paste can be somewhat chunky - just do your best!) Set aside.
3. Make the potatoes. Place the potatoes in a pot, cover with water by a couple of inches, and add a few good shakes of salt. Bring to a boil and cook until almost tender. Drain and set aside.
4. In a large pot or skillet, heat the oil over medium-high heat until shimmering. Add the mustard seeds, cumin seeds, and turmeric and stir for a minute or so, until fragrant. Add the onions and saute until soft. Add the tomatoes, and saute until soft, a minute or so more. Add oil as you go so that the pot is never too dry.
5. Add the green beans and cook, stirring frequently, for 4-5 minutes. Season with salt.
6. Push the beans and onions to the side of the pot, and add the masala paste. Let bubble for a minute or so, and then stir into the beans and cook for another couple of minutes.
7. Add in the cooked potatoes and gently mix everything together. Cook another 6-8 minutes, stirring every minute or so. Taste for salt and add more if needed. Serve with naan.