Ingredients
-
1
-
2
-
1
-
1/4
-
1/2
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Delhi Potatoes,Lightly spiced, Delhi-style potatoes. Serve as part of an Indian meal, as an accompaniment to Indian breads, or lightly mashed to fill chapatis before cooking. Adapted from a recipe by Charmaine Solomon.,Wow these were great ! The only change I made was using yellow mustard seed… could not find the black. Thanks for this keeper.,Great tasting recipe, but I would have liked to see a little more direction on the heat / time cooking for the potatoes. I’m making it again for dinner tonight.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place the Potatoes in a Pan, Add Enough Water to Just Cover, Bring to the Boil and Cook Until Tender. |
|
2
Done
|
Drain Potatoes, Allow to Cool, Then Peel and Dice. |
|
3
Done
|
Chop the Onions Finely. |
|
4
Done
|
Heat the Ghee or Peanut Oil in a Medium-Size Skillet. |
|
5
Done
|
Add the Mustard Seeds and Saute Until They Pop. |
|
6
Done
|
Add the Onions, Reduce Heat and Continue Frying Until They Are Soft and Browned. |
|
7
Done
|
Next Add the Turmeric and Chili Powder to the Skillet, and Stir. |
|
8
Done
|
Finally, Add the Potatoes, Sprinkle With Salt and Gently Toss All the Ingredients Until Mixed Together. |
|
9
Done
|
Can Be Served Hot or Cold. |
