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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Lightly spiced, Delhi-style potatoes. Serve as part of an Indian meal, as an accompaniment to Indian breads, or lightly mashed to fill chapatis before cooking. Adapted from a recipe by Charmaine Solomon. Ingredients:
1 lb potato, of equal size |
2 onions, medium-size |
1 tablespoon ghee or 1 tablespoon peanut oil |
1/4 teaspoon black mustard seeds |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground chili powder |
1 teaspoon salt |
Directions:
1. Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender.
2. Drain potatoes, allow to cool, then peel and dice.
3. Chop the onions finely.
4. Heat the ghee or peanut oil in a medium-size skillet.
5. Add the mustard seeds and saute until they pop.
6. Add the onions, reduce heat and continue frying until they are soft and browned.
7. Next add the turmeric and chili powder to the skillet, and stir.
8. Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together.
9. Can be served hot or cold.
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