Delhi Potatoes

Time

Prep 10 min · Cook 20 min · 30 min total

Difficulty

easy

1. 1

   Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender.

2. 2

   Drain potatoes, allow to cool, then peel and dice. Chop the onions finely. Heat the ghee or peanut oil in a medium-size skillet.

3. 3

   Add the mustard seeds and saute until they pop. Add the onions, reduce heat and continue frying until they are soft and browned.

4. 4

   Next add the turmeric and chili powder to the skillet, and stir. Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together. Can be served hot or cold.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.