Khasta Aloo (Spicy Pan Fried Potatoes)

Interesting variation on basic pan fries. Vary the hot stuff to taste. Ghee is definitely preferred but use oil/butter mix if you are stuck. Found the recipe on an Indian mail order website (www.indianfoodsco.com). Prep time assumes you have some potatoes cooked and room temperature already.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 5  medium potatoes, boiled, peeled and cubed
• 2  tablespoons ghee (may use 1 each of oil and butter)
• 1  teaspoon cumin seed
• 1  tablespoon ground coriander
• 1⁄2 teaspoon turmeric
• 1⁄2-2  teaspoon  ground  dried hot chili peppers (cayenne is ok)
• 1⁄2-2  hot green chili pepper, finely chopped (finger,serrano,whatever)
• 1  teaspoon ginger, minced
• 1⁄2-1  lime, juice of
• 1⁄2 teaspoon salt (to taste)
• 2  tablespoons cilantro, chopped

Directions

1. Heat ghee in large non-stick pan until shimmering (I have the pan on full-blast for most of this recipe).
2. Add cumin and stir until fragrant.
3. Add coriander, tumeric, ground chile, green chile and ginger and stir, making a hot paste.
4. Dump in potatoes and toss until coated on all sides (will be fairly dry).
5. Move around into one layer and leave alone for a minute, allowing some crust to form. Turn and repeat until crusted to your liking.
6. Remove from heat, squeeze lime juice over top,sprinkle salt and toss to blend.
7. Pour into serving dish and garnish with cilantro.
8. Serves 4 but I just ate most of it as a lunch.