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:
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Boil the Potatoes:
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In a saucepan, add the cubed potatoes and enough water to cover.
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Bring to a boil and cook for about 10 minutes, or until tender.
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Drain and allow the potatoes to cool slightly.
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Toast Spices & Sauté Aromatics:
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In a large pan, heat the ghee over medium heat.
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Add the cumin seeds and toast until fragrant.
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Stir in the green onions and ginger powder.
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Add Potatoes & Seasonings:
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Add the cooked potatoes to the pan and stir to combine.
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Mix in the chili powder and ground coriander.
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Cook for about 5 minutes, allowing the flavors to blend.
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Finish & Garnish:
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Add amchur powder and sea salt. Stir well and cook for another 15 minutes on low heat.
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Garnish with chopped cilantro before serving.
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Serve:
Enjoy these fragrant, tangy spiced potatoes with warm flatbread or wheat tortillas for a flavorful vegetarian side or light meal.
Enjoy!