Serves: 4
Total Calories: 233

5 medium russet potatoes or any potatoes (about 1 1/2 pounds)
1 cup nonfat plain yogurt, whisked until smooth
1/4 cup minced scallion, white parts only
1/4 cup finely chopped fresh cilantro, including soft stems
1 tablespoon finely chopped fresh mint leaves
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon salt, or to taste
2 tablespoons vegetable oil
2 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (1-inch), broken into small pieces
1 teaspoon cumin seeds
1 teaspoon coarsely ground black pepper
2 tablespoons peeled minced fresh ginger
1/4 teaspoon ground paprika
2 tablespoons finely chopped chives

1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain. Then, while still warm, peel and coarsely mashed or grate them. With a fork, lightly mix in the yogurt, scallions, cilantro, mint, green chili peppers, and salt. Transfer to a serving dish.

2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cardamom pods, cinnamon, cumin, and black pepper. Stir 1 minute, add the ginger, and stir until golden, about 1 minute.

3. Remove from the heat, stir in the paprika, and immediately pour the cooked spices over the mashed potatoes and swirl lightly to mix, with parts of it visible as a garnish. Scatter the chives 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.

Nutritional Facts:

Serves: 4
Total Calories: 233
Calories from Fat: 60

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