Rating: 4.5 stars
26 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

These Indian potatoes taste awesome for lunch or dinner with chipatis, rotis, or wheat tortillas. The spices can be found at any Indian grocery store.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.

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  • Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.

Nutrition Facts

352 calories; protein 7.2g; carbohydrates 71g; fat 5.6g; cholesterol 12.3mg; sodium 320.4mg. Full Nutrition
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