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Delhi-Style Potatoes | ||||||||
Course : Indian Source: The Straits Café Serves: 4 |
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Ingredients:
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Preparation / Directions: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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