If you haven’t caught on by now, Indian food is one of my favorite cuisines on the planet. Its flavorful, warm, and just all around delicious! I love some good smashed potatoes or mashed potatoes, but I wanted to add some wonderful Indian flavors this week to meld well with my Murgh Mahkani (Indian Butter Chicken). This turned out fabulous and is the perfect side dish! I hope you enjoy this wonderful abundance of flavors!


Serving Size: 1 Cup | Servings: 10 | Calories per Serving: 128


🌶 5 Red Potatoes (1,278 grams)

🌶 16 Ounces White Button Mushrooms

🌶 1 Medium Yellow Onion

🌶 1 Cup Peas

🌶 1 Jalapeno Pepper

🌶 1 Tablespoon Butter

🌶 Ginger, Turmeric, Cayenne Pepper Powder, Gram Masala


🌶 Start to boil a large pot of water.

🌶 Chop up the potatoes into large pieces and place into boiling water.

🌶 While the potatoes soften, chop the mushrooms, onions, and jalapeno pepper.

🌶 In a skillet on medium heat, add the butter, mushrooms, onions and jalapeno. Cook until vegetables are tender.

🌶 Add the ginger, turmeric, cayenne, and gram masala to your liking to the vegetables. Mix well.

🌶 Once the potatoes are soft, but not mushy, remove them and drain.

🌶 In a large boil, smash together the potatoes with the vegetables.

🌶 Serve and enjoy!


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