Recipe Background
There are so many great potato dishes out there it can be hard to pick a favorite. Watch out though, because Indian Potatoes might just jump to the top of your list! Cubed potatoes are first sautéed in clarified butter to make them golden-brown and rich, then saturated with the sweet and spicy flavors of ginger, chili powder, and dried mango. Each bite of Indian Potatoes warms the tongue and soul, making it a great companion on colder days or alongside homemade tikka masala. Or you could just eat them solo... because they're so good they can star all on their own!
There are so many great potato dishes out there it can be hard to pick a favorite. Watch out though, because Indian Potatoes might just jump to the top of your list! Cubed potatoes are first sautéed in clarified butter to make them golden-brown and rich, then saturated with the sweet and spicy flavors of ginger, chili powder, and dried mango. Each bite of Indian Potatoes warms the tongue and soul, making it a great companion on colder days or alongside homemade tikka masala. Or you could just eat them solo... because they're so good they can star all on their own!
Ingredients
- 4 large potatoes peeled and cubed
- 1 1/2 tablespoons ghee clarified butter
- 1 teaspoon cumin seeds
- 2 green chili peppers chopped and seeded
- 1 (1-inch) piece of fresh ginger root finely chopped
- 1 teaspoon chili powder
- 1 teaspoon coriander ground
- 1 teaspoon amchoor dried mango powder
- 1/2 teaspoon salt
- 1 bunch of fresh cilantro chopped, for garnish
Directions
- Place the potatoes in a saucepan with enough water to cover them.
- Bring the water to a boil over high heat.
- Cook the potatoes until tender, about 10 minutes.
- Drain the potatoes and allow them to cool slightly.
- Heat the ghee in a large skillet over medium heat.
- Lightly toast the cumin seeds in the ghee.
- Mix the green chili peppers and ginger into the butter.
- Season the chiles with chili powder and coriander.
- Stir in the potatoes and cook for 5 minutes.
- Season the potatoes with the amchoor and salt, and cook until the potatoes are browned and crispy, about 15 minutes.
- Garnish with cilantro and serve.
×