By Kirti Kapoor http://kaysramblings.wordpress.com/
Every Indian Kitchen’s lifesaver
4 medium sized potatoes, peeled, cubed/diced
1 tsp mustard seeds (or Cumin seeds-many people don’t like mustard seeds)
2 tsp ghee
1 wok for frying
Salt, red chilli powder to taste
1 clove garlic finely sliced (optional as per taste)
1/4 tsp Turmeric powder
1/4 tsp Coriander Powder
- Heat the ghee in the wok till ready, put in Mustard or Cumin seeds till they splutter; add garlic if using, roast till mildly brown.
- Add cubed/diced potatoes.
- Add salt and all other spices.
- Cook on medium to low heat covered, stirring occasionally, till spatula cuts potato thru (approx.5-10 minutes depending on potato variety used)
If potatoes stick to bottom of wok, sprinkle water onto them and stir.