Delhi Potatoes

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.

3. 3

   Chop the onions finely.

4. 4

   Heat the ghee or peanut oil in a medium-size skillet.

5. 5

   Add the mustard seeds and saute until they pop.

6. 6

   Add the onions, reduce heat and continue frying until they are soft and browned.

7. 7

   Next add the turmeric and chili powder to the skillet, and stir.

8. 8

   Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together.

9. 9

   Can be served hot or cold.

No additional tips available.