Sk cookbook club
Recipe: dosa potatoes with lime and ketchup from 'indian-ish'
Our team is condiment and cookbook obsessed, the #SKCookbookClub series highlights when those worlds collide with recipes and cookbook recommendations. For the first in the series, we are featuring one of our new favorite cookbooks, Indian-ish by Priya Krishna, and her recipe for Dosa Potatoes with Lime and Ketchup.
As a food writer living in NYC in her 20’s, Priya Krishna found herself nostalgic for her mother’s uniquely delicious and simple cooking. With Indian-ish, Priya Krishna has crafted both a loving tribute to her mother and heritage, and a uniquely engaging cookbook filled with stories and recipes that are as approachable as they are unquestionably delicious.
Priya Krishna, author Indian-ish
photo by: Chelsie Craig food styling: Pearl Jones
Fries and ketchup is the iconic combo the office doesn’t grow old of, but we always welcome fun new ways to switch it up-- enter Priya Krishna’s recipe. The spice mix adds a great complexity to the potatoes and the squeeze of lime and drizzle of ketchup (we were heavy handed but can you blame us) was the perfect compliment. Finally an elevated way to serve everyone’s favorite feel good food.
photo by: Chelsie Craig food styling: Pearl Jones
DOSA POTATOES WITH LIME AND KETCHUP
Page 113 | Serves 4
2 large russet potatoes, boiled and cooled
2 tablespoons olive oil
1 tablespoon black mustard seeds
10 fresh curry leaves (optional, but recommended)
1 teaspoon ground turmeric
¼ teaspoon asafetida (optional)
1 small yellow onion, sliced into thin strips
1 teaspoon kosher salt
3 dried red chiles
¼ teaspoon red chile powder
Lime wedges, for serving
Sir Kensington's Classic Ketchup, for serving
- Using your hands, break the potatoes into ½-inch pieces and set aside.
- In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be popping and splattering, and that’s okay!) The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida, (if using), and onion, return the pan to medium- high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
- Add the potato pieces, salt, red chiles, and the chile powder followed by ¼ cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4 to 5 minutes.
- Serve the potatoes with lots of lime wedges and ketchup to go on top.
photo by: Chelsie Craig
DIET
Vegetarian
