Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds baby potatoes
  • 2 tablespoons ghee (clarified butter, or use vegetable oil)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • 1 teaspoon mango powder (amchoor - or use 1 teaspoon lemon juice)
  • 1 teaspoon garam masala
  • 1 teaspoon coarsely ground chili flakes (Kashmiri is great)
  • ½ teaspoon ground cumin
  • Salt to taste
  • Juice from half a lime (about 1 tablespoon – use lemon juice if preferred)
  • For Garnish. Chili flakes, fresh chopped cilantro.

Instruction

  • Add the baby potatoes to a small pot and cover with water. Bring to a boil on the stovetop and boil for 10 minutes, or until the potatoes are softened through.
  • Cool. If desired, you can peel them and slice them in half, or just leave them whole, depending on the size and how you want to serve them.
  • Heat the vegetable oil in a large pan to medium heat. Add the mustard seeds and cumin seeds and cook 1-2 minutes, or until the seeds start to pop.
  • Add the softened potatoes along with the spices. If the potatoes are too dry, add 2 tablespoon water and stir. Toss to coat and cook 2-3 minutes, until the potatoes crisp up to your liking.
  • Remove from heat and squeeze fresh lime or lemon juice over them. Garnish and serve.