rough quarter potatoes, add to pressure cooker along with garlic
add water just over covered; salt generously
Pressure: high Time: 8 minutes Release: quick
drain water, switch to low saute and insure all water has evaporated, if needed
add all ingredients, mash to desired consistency
notes
I leave the skin on the potatoes, they add a lovely flavor and texture (plus it’s easier, so why wouldn’t you?); I just cut out any egregious potato eyes or suspicious bits and scrub the under water
I often forget to salt the water upfront, it’s not a big deal.
I use jarred, pre-minced garlic for convenience and most of it drains out with the water. You can add more during the mashing stage if you like. If using whole cloves of fresh garlic, the garlic flavor will be much more intense since it will stay in the final dish and get mashed up with the potatoes
all measurements are essentially to taste, I go very liberal with the fresh herbs and black pepper
it takes more salt than you think
mixing too enthusiastically makes gluey potatoes so try not to overmix
Herbs
You can switch up the herbs used to whatever you have on hand. I’ve tried a variety of combinations including:
fresh parsley + dill (as written)
fresh dill only
dried basil + dried parsley (the basil was very good, and I’m interested in trying fresh)
If you have leftover herbs, you can portion them out and mix them into the 60g of heavy cream and freeze them. Then, the next time you make these, just drop the whole block of heavy cream + herbs into the potatoes in step 4.
See the freezing guide for tips and information on freezer-safe food storage.
add all ingredients under “in the pressure cooker” to pressure cooker
Pressure: High Time: 5 minutes Release: 5 minutes natural, then quick release
add milk, heavy cream, and both mustards, mix thoroughly
add handfuls of cheese, stirring in between until melted, until all cheese is done
notes
any medium size pasta shape will work fine; my favorite is cavatappi
any combination of cheeses can be used, but classic mac and cheese flavor relies on a cheddar-forward profile, the sharper the better (or per preference)
can replace the milk and heavy cream with 1 cup of milk instead (tested)
cheese 2
The original recipe used mozzarella for all 120g of cheese 2, but that was a bit “meh.” This slot is a good place to experiment. The picture below used half Jarlsberg and half shredded Mexican blend. The Jarlsberg adds a really nutty flavor and amazing cheese pull. Also makes a great grilled cheese.
See the freezing guide for tips and information on freezer-safe food storage.
add tomatoes, ginger, garlic, serrano pepper; saute until fragrant and tomatoes begin to break down
add all the spices listed from cumin seeds – cayenne; cook for a few minutes
add potatoes and eggplant, cook down until the oil starts separating from the tomato gravy; at that point, add a ½ cup of water and keep cooking until potatoes and eggplant are tender
add chaat masala, crushed coriander seeds and turn off heat
add cilantro and lemon juice
Nutrition
Per 100g of salan: 118 calories
Notes
ground spices can burn easily, so it’s good to have them measured out and set aside so they can be added in one go in step #3
in step #4, you can cover the pan to help steam the vegetables and speed things along
keep ~2 cups of water on standby and add as necessary to deglaze pan, add steam, etc. at ANY point in this cooking process; use about a tablespoon or two at a time. you may not use all of it.
cook until potatoes and eggplant have reached your preferred consistency
score potatoes (for easy-peel) and set to boil in salted water
OR set on trivet in Instant Pot with a cup of water for (8-10 minutes)
can also cover with water in Instant Pot (without trivet)
OR pierce with a knife and microwave until cooked through (5-10 minutes)
mix the yogurt with milk to thin out until desired consistency is reached (keep it thinner than you want the final dish to be since the pallay will soak up the liquid and thicken the overall mixture, as will refrigeration)
add spices, chickpeas; whisk and set aside in fridge
prepare the pallay batter by adding all the ingredients to a bowl and mixing until there are no lumps; you may need to scrape some lumps against the bottom and sides of the bowl to crush them. use as much water as needed to get a runny consistency, something like crepe batter.
heat frying oil in wok, sauce pot, or something deeper than a frying pan, preferably
drain potatoes, peel, and refrigerate until they’re easy to handle; cubing hot potatoes is a hassle and causes crumbling/smushing
when the oil is ready, dollop blobs and strings of batter in and fry in batches until light or golden brown. vary the shapes so you have some dumpling shapes and some thinner strings or dots. dump fried pallay into large mixing bowl. repeat until all batter is used up.
cover fried pallay in water for 1-2 minutes; check to see that even the hard pieces have softened up, then drain completely and add to yogurt mixture
cube chilled potatoes, add to yogurt mixture
mix until everything is thoroughly coated; refrigerate and serve once fully chilled
Notes
recipe as written is a bare-bones base to build off of; but I often like it just like this
mix-ins & toppings
tomatoes
thin-sliced onions
some like to sweeten this dish with a little sugar (to taste)
a drizzle of tamarind chutney adds sour / tangy notes
dahi palla are often served with chaat masala sprinkled on top as a garnish and to add color
spread each slice with boursin; layer other ingredients on top
Nutrition
470 calories
Notes
I used and recommend an everything bagel
you can use any flavor of boursin, but I recommend the cracked pepper one; if you don’t have it, crack some fresh black pepper on top of whatever flavor boursin you have, after spreading
can turn it into a breakfast sandwich by adding an over easy fried egg on top
