Home-Fried Potatoes with Onion and Amchoor

1. 1

   Peel the potatoes, cut them into 1-inch chunks, and boil in salted water to cover until tender, 10 to 15 minutes.

2. 2

   Drain.

3. 3

   Put the butter in a 12-inch skillet, preferably nonstick, over medium heat.

4. 4

   Wait a couple of minutes, then add the potatoes.

5. 5

   Raise the heat to medium-high and cook, turning to brown each side but not stirring too often.

6. 6

   Add the onion when the potatoes are nearly done, after 10 to 15 minutes of cooking; cook, stirring, until the onion softens and begins to brown, 5 to 10 minutes.

7. 7

   Add the seasonings, then taste and add more salt, cayenne, or amchoor if you like and serve hot or at room temperature.

8. 8

   In step 2, cook 1 tablespoon mustard seeds in the oil before adding the potatoes.

9. 9

   Omit the onion and, along with the potatoes, add 1 tablespoon whole cumin seeds and 1 teaspoon ground turmeric.

10. 10

    Add 1 jalapeno, stemmed, seeded, and minced, or to taste, and cook for another minute or two, then finish with some chopped fresh cilantro leaves and about 1/4 cup chopped cashews (optional).

11. 11

    A popular vegetarian dish: Follow the preceding variation and add 3 or 4 hard-cooked eggs (page 338), each cut into about 8 pieces, and 2 cored, seeded, and chopped tomatoes along with the chiles.

12. 12

    Cook for another 2 minutes or so, then garnish and serve.

* Per serving · 4 servings · Values may vary.