Indian Potatoes


  • 4 large potatoes, peeled and cubed
  • 1 1/2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 2 green chili peppers, chopped and seeded
  • 1 (1-inch) piece of fresh ginger root, finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon coriander, ground
  • 1 teaspoon amchoor (dried mango powder)
  • 1/2 teaspoon salt
  • 1 bunch of fresh cilantro, chopped, for garnish


  1. Place the potatoes in a saucepan with enough water to cover them.
  2. Bring the water to a boil over high heat.
  3. Cook the potatoes until tender, about 10 minutes.
  4. Drain the potatoes and allow them to cool slightly.
  5. Heat the ghee in a large skillet over medium heat.
  6. Lightly toast the cumin seeds in the ghee.
  7. Mix the green chili peppers and ginger into the butter.
  8. Season the chilis with chili powder and coriander.
  9. Stir in the potatoes and cook for 5 minutes.
  10. Season the potatoes with the amchoor and salt, and cook until the potatoes are browned and crispy, about 15 minutes.
  11. Garnish with cilantro and serve.

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