Delhi Potatoes

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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.

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Steps

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Place the potatoes in a pan , add enough water to just cover , bring to the boil and cook until tender.

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Drain potatoes , allow to cool , then peel and dice.

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Chop the onions finely.

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Heat the ghee or peanut oil in a medium-size skillet.

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Add the mustard seeds and saute until they pop.

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Add the onions , reduce heat and continue frying until they are soft and browned.

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Next add the turmeric and chili powder to the skillet , and stir.

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Finally , add the potatoes , sprinkle with salt and gently toss all the ingredients until mixed together.

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Can be served hot or cold.

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Ingredients

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potato, onions, ghee, black mustard seeds, ground turmeric, chili powder, salt