- 1 lb new potatoes
- 1/4 cup canola oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 yellow onion, diced
- 1 tsp fresh grated ginger
- 1 clove garlic, minced
- 2 tsp kashmiri red chili powder
- 1 tsp amchur powder (mango powder)
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tbsp yogurt or sour cream
- 1 bunch cilantro, chopped
Wash, peel, and chop potatoes into 1 1/2" cubes.
Boil the potatoes in salted water until tender. Drain.
In a large pan, heat the canola oil over medium heat. Add the mustard seeds. When they start to pop, add the cumin seeds. Cook for minute. Add the onions. When they take on color, add the ginger and garlic. Once it turns fragrant, add the chili powder, amchur powder, salt, turmeric powder, and yogurt or sour cream. Stir to fully coat the potatoes.
Cook, stirring occasionally, until the potatoes take on color. Add the cilantro leaves and cook until wilted.
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