Serves: 4
Total Calories: 225
1. Boil the potatoes in water to cover until tender, about 20 minutes, then peel and coarsely mash them with a fork, leaving a few large (about 3/4-inch) pieces.
2. Heat the oil and ghee in a large nonstick wok or skillet over medium-high heat, add the peanuts, ginger, and green chili peppers, and cook, stirring, until golden, 1 minute.
3. Add the potatoes and salt and cook, stirring occasionally until golden, about 5 minutes. Mix in the cilantro and lemon juice, reduce the heat to medium-low and cook without stirring until the potatoes develop a delicate golden crust on the bottoms, about 10 minutes.
4. Turn once and cook another 5 to 7 minutes or until crusty once more. Transfer to a serving dish, sprinkle the black pepper on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crispy Fork-Mashed Potatoes with Roasted Peanuts recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
