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delhi-style potatoes
Okay, so it's a bad pun. But don't let that dissuade you from trying this savory, lightly-spiced spud rendition.
Makes 4 servings
1 lb Potatoes
2 Onions, medium-size
1 Tbs Ghee or peanut oil
1/4 tsp Black mustard seeds
1/2 tsp Ground tumeric
1/2 tsp Chili powder
1 tsp Salt
Boil the potatoes, then peel
and dice. Finely chop the
onions.
Heat the ghee (clarified
butter) or peanut oil in a
medium-size skillet; fry the
mustard seeds until they pop.
Add the onions, reduce heat
and continue frying until they
are soft and browned.
Add the tumeric and chili
powder to the skillet; stir.
Then add the potatoes,
sprinkle with salt and gently
toss the skillet ingredients
until mixed together.
Can be served hot or cold.
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