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.