Green chilli potato

Name: Green chilli potato
Total time: 1200 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 Tbsp Vegetable Oil (or any cooking oil); 2 Tbsp Ghee or Unsalted Butter; 5 potatoes; 1 tsp Mustard Seeds; 1/2 cup finely diced White Onion; 3/4 tsp Salt; 1/4 tsp Turmeric powder; 1/4 tsp Garlic Powder; 2 tsp cilantro chopped; 2 tsp Lime Juice; 2 tsp plain yogurt; 1 Green chilli

priyanka tayal @cook_27310816

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priyanka tayal @cook_27310816

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Ingredients

20 mint

5 servings

2 TbspVegetable Oil (or any cooking oil)
2 TbspGhee or Unsalted Butter
5potatoes
1 tspMustard Seeds
1/2 cupfinely diced White Onion
3/4 tspSalt
1/4 tspTurmeric powder
1/4 tspGarlic Powder
2 tspcilantro chopped
2 tspLime Juice
2 tspplain yogurt
1Green chilli

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Steps

20 mint

1

Heat a large skillet (see note) over low-medium heat. (Note: on my electric range which heats from 1-10, I set the heat at 4 for these potatoes.)
Add oil and ghee / butter and stir gently until melted.
2

Add potatoes in a single layer and cover with a lid.
Cook potatoes, covered, without stirring, for 10 minutes (resist the urge to lift the lid and check on them - keeping the lid closed helps them to steam and get started cooking).
3

Remove the lid and use a spatula to gently flip the potatoes. Over the top of the potatoes scatter jalapeños, mustard seeds, and onion. Cover and continue to cook for 10 minutes more.
Remove the lid and season potatoes with salt, dried turmeric, and garlic powder.
4

Continue cooking potatoes, flipping them occasionally with a spatula, until potatoes are very tender, 5 to 10 minutes more (depending on the size of the potato cubes).
Remove potatoes from heat and stir in cilantro and lime juice. Taste and season with some more salt, if needed.
Serve immediately. (Great with a spoonful of plain yogurt on top!)