Best Yogurt With Mashed Potato And Fresh Cilantro Recipes

Yogurt with Mashed Potato and Fresh Cilantro image

Number Of Ingredients 15

1 pound russet potato or boiling potatoes
1 tablespoon peanut oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds, coarsely ground
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon ground asafoetida
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 cup nonfat plain yogurt (do not whisk)
1/2 cup finely chopped fresh cilantro, including soft stems
3 dried red chili peppers, such as chile de arbol, with stems
1 teaspoon black mustard seeds
1 teaspoon , dried yellow split garbanzo beans, (channa dal)
5 to 7 fresh curry leaves

Steps:

1. Boil the potatoes in lightly salted water to cover until soft, about 20 minutes. Let cool, then peel and mash them coarsely with a fork.2. Heat 1 teaspoon oil in a medium nonstick wok or saucepan over medium-high heat and add the cumin, fenugreek, black pepper, and asafetida. Stir about 30 seconds. Add the mashed potatoes, green chili pepper, turmeric, and salt, and cook, stirring, over medium-high heat until heated through, about 2 minutes. Reduce the heat to low, cover the pan, and cook, stirring occasionally, about 10 minutes. 3. Let cool to room temperature, Transfer to a serving bowl and fold in the yogurt until just incorporated. Lightly mix in the cilantro.4. Heat the remaining oil in a small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the dal and curry leaves and stir until golden, about 30 seconds. Transfer to the yogurt bowl and stir lightly to mix, leaving most of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Herbed Yogurt Mashed Potatoes image

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 7

2 pounds Idaho or Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 1/2 cups plain yogurt
1 stick (8 tablespoons) unsalted butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
Peel the potatoes and return them to the pot (for smoother potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the yogurt and butter using a fork or potato masher. Stir in most of the chives, dill, parsley, 2 teaspoons salt and a few grinds of pepper. Transfer to a serving dish and sprinkle with the reserved herbs.

Yogurt Mashed Potatoes image

Provided by Kate Zentall

Yield Serves 4

Number Of Ingredients 7

1 1/4 cups plain yogurt
4 green onions, sliced
1/2 to 1 teaspoon curry powder
2 pounds red potatoes, peeled, cut into eighths
1/4 cup milk
Salt and Pepper
Chopped fresh parsley

Steps:

Combine yogurt, green onions and curry powder in bowl. Place potatoes in microwave-safe dish. Add milk. Cover tightly and cook on High until potatoes are tender but not mushy, about 12 minutes. Remove from microwave. Add yogurt mixture to potatoes and mash roughly. Season with salt and pepper. Garnish with parsley.