Tangy Potatoes

Servings: 4

Ingredients:
• 4 large potatoes, peeled and cubed
• 1/2 bunch cilantro, chopped
• 1 cup green onions, chopped and seeded
• 1 1/2 Tbsp clarified butter (ghee)
• 1 tsp amchur powder (dried mango powder)
• 1 tsp cumin seeds
• 1 tsp chili powder
• 1 tsp ginger powder
• 1 tsp ground coriander
• 1/4 tsp sea salt

Instructions:

1. Boil the Potatoes:

   • In a saucepan, add the cubed potatoes and enough water to cover.

   • Bring to a boil and cook for about 10 minutes, or until tender.

   • Drain and allow the potatoes to cool slightly.

2. Toast Spices & Sauté Aromatics:

   • In a large pan, heat the ghee over medium heat.

   • Add the cumin seeds and toast until fragrant.

   • Stir in the green onions and ginger powder.

3. Add Potatoes & Seasonings:

   • Add the cooked potatoes to the pan and stir to combine.

   • Mix in the chili powder and ground coriander.

   • Cook for about 5 minutes, allowing the flavors to blend.

4. Finish & Garnish:

   • Add amchur powder and sea salt. Stir well and cook for another 15 minutes on low heat.

   • Garnish with chopped cilantro before serving.

Serve:
Enjoy these fragrant, tangy spiced potatoes with warm flatbread or wheat tortillas for a flavorful vegetarian side or light meal.

Enjoy!