Delhipotatoes Recipes

DELHI POTATOES

Steps:

• Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender.
• Drain potatoes, allow to cool, then peel and dice.
• Chop the onions finely.
• Heat the ghee or peanut oil in a medium-size skillet.
• Add the mustard seeds and saute until they pop.
• Add the onions, reduce heat and continue frying until they are soft and browned.
• 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.

BOMBAY POTATOES

Steps:

• Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
• Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
• Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.