KRI September 2020 Recipe of the Month

Taken from From Vegetables, With Love: Recipes and Tales from a Yogi’s Kitchen
(Revised and Expanded New Edition) by Siri-Ved Kaur Khalsa


One morning in the mid-1990s, my dear friend Siri Bhrosa Kaur and I were serving in the kitchen. There was a little bit of a lull in activity, and since we were hungry, we decided to use up some leftover baked potatoes. In no time at all we had turmeric sizzling in ghee on the stove, then add some chopped jalapeños and mashed baked potatoes. We topped it all off with more ghee and a nice dowsing of black salt and proudly proclaimed these the “Best Potatoes Ever!”


Potatoes with Green Chiles

Ingredients:

  • ¼ cup ghee or oil (more as desired)
  • 1 rounded teaspoon turmeric
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground black pepper
  • 1 jalapeño pepper, sliced in thin half-moons
  • ½ bunch green onions, chopped (optional)
  • 3–4 baked or boiled russet potatoes, peeled
  • Black salt (to taste)
  • 2 tablespoons chopped cilantro

How to make:

Heat ghee in an iron skillet over high heat. Add turmeric and sizzle for about 1 minute. Add other spices, chopped jalapeño, and green onions. Cook until softened. Add cooked potatoes and mash with fork to combine with sautéed mixture. Heat thoroughly, stirring all the while. Add black salt and additional ghee to taste.

Yield: 2–4 servings

Teacher

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