| Ingredients: 2 potato, russet 1 Tablespoon(s) mustard seeds 1 Tablespoon(s) cumin seeds 1/4 Cup(s) chopped tomato 1/2 Cup(s) chopped onion, yellow 1/2 Teaspoon(s) ground turmeric 2 Tablespoon(s) minced garlic 2 Tablespoon(s) grated ginger 1/2 Teaspoon(s) cayenne pepper 1 Teaspoon(s) salt 1 chopped chili, bird's eye 1/4 Cup(s) chopped cilantro 1/2 Tablespoon(s) lemon juice Optional Ingredients: |
Directions:
Have everything ready before starting to heat the pan. Parts of the recipe move very quickly and there isn't time to chop while your spices are burning. Chop and par-bake the potatoes in the microwave. Chop the onion, tomato, chili pepper. (you can sub one jalapeno) Grate the ginger, mince garlic in a garlic press into another prep bowl. This uses lots of prep bowls. Maybe you can serve in them if you want to conserve dirty dishes. In a hot skillet with 1 tablespoon of ghee, bloom the spices (mustard seeds and cumin). The mustard seeds should start to pop. Then add the onion and tomato and jalapeno. Add turmeric. Cook until the onions are softening, but the tomato is not disintegrating. Lower the heat and add the chopped, cooked potatoes. Add the ginger, garlic, cayenne, salt, and garam masala. Incorporate with the potatoes. Add cilantro at the end. Garnish with lemon juice, yogurt, black salt, and chaat marsala. |