| Ingredients: 3 potato 3 Tablespoon(s) ghee 1 broken into bits chili, red 1 Teaspoon(s) cumin seeds 1/2 Teaspoon(s) turmeric 3 Tablespoon(s) water 1 Teaspoon(s) salt 2 Tablespoon(s) chopped cilantro |
Directions:
Cut the potatoes into half inch cubes. Heat the ghee in a heavy non-stick pan over moderate heat. When it is hot but not smoking, add the red or green chilies, whole spice seeds (cumin and perhaps black mustard seeds), ginger root, and asafetida. Fry until the cumin seeds darken a few shades or the mustard seeds turn gray and pop. If you are using asafetida, add it, and in a few seconds stir in the potatoes. Saute until they are partially cooked and slightly browned. Reduce the heat to low and sprinkle in the ground spices. Toss to mix. At this point you can sprinkle in 2-4 tablespoons of water or stock. Cover and cook, stirring once or twice, for about 15 minutes or until the potatoes are fork tender. Uncover and add the salt, garam masala, if desired, and fresh herb. Toss to mix, and serve. |