MASHED POTATOES RECIPE | SHIREEN ANWAR | MASALA TV
Check Mashed Potatoes Recipe in Urdu. Learn to cook Mashed Potatoes Recipe by chef Shireen Anwar at Masala TV show Evening with Shireen
Provided by Masala TV
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6
Nutrition Facts : Calories 150 cal
MASALA CHICKEN & MASHED POTATOES RECIPE BY RUHEENA
Masala Chicken Mashed Potatoes
Provided by Ruheena
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Number Of Ingredients 13
Steps:
- Mashed potatoes: 4 potatoes Peeled and cut in halves Boil till soft Mash well Add 2-3 tbsp mayonnaise Dried parsley/coriander Black pepper Salt to taste Mix well (Optional: 1/4 cup sweetcorn)
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MASALA CHICKEN & MASHED POTATOES RECIPE BY RUHEENA
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Reviews 5.0
Total Time 60 minutes
Cuisine halaal
- Mashed potatoes: 4 potatoes Peeled and cut in halves Boil till soft Mash well Add 2-3 tbsp mayonnaise Dried parsley/coriander Black pepper Salt to taste Mix well (Optional: 1/4 cup sweetcorn)
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- Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.
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1. Preheat the oven to 220°C fan.
2. Put the potatoes and 2 teaspoons of salt into a medium saucepan and top with enough cold water to cover by about 4cm. Place on a medium-high heat, bring to the boil, then simmer for 6 minutes, or until they’re almost cooked through but still retain a bite. Drain through a sieve and pat dry, then transfer to a large parchment-lined baking tray and toss with the oil, chaat masala, turmeric, ? teaspoon of salt and a good grind of pepper. Roast, stirring once or twice, for 35 minutes, or until deeply golden.
3. Meanwhile, make the coriander chutney. Put all the ingredients and ¼ teaspoon of salt into the small bowl of a food processor and blitz until smooth. Set aside until needed.
4. For the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water and set aside.
5. Spread the yoghurt out on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half the tamarind dressing, and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind, then sprinkle over the seeds and serve.
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