Serves: 4
Total Calories: 184
1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut into 1/2-inch pieces.
2. Heat the oil (and ghee, if using) in a large nonstick wok over medium-high heat and cook the onion, stirring frequently, until golden, 5 to 7 minutes. Add the green chili peppers and tomato and cook until most of the juices evaporate, 3 to 4 minutes.
3. Add all the spices and salt. Cook, stirring, about 1 minute, then add the potatoes and cilantro and cook over high heat until heated through. Reduce the heat to medium-low and cook until the potatoes are well mixed with the onions and tomatoes, and the oil separates to the sides, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy Potatoes with Onions and Tomatoes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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