Yield: 4 servings
|1 large||Onion, minced|
|2 eaches||Garlic cloves, minced|
|2 teaspoons||Chat Masala|
|1 teaspoon||Chili Powder|
|1 each||Bay Leaf, crumbled|
|1 each||Red chili, chopped|
|1 teaspoon||Coriander leaves, fresh finely chopped|
Cut potatoes into one inch cubes. Heat ghee and fry potato until well colored and slightly crisp. Add onion and garlic and cook for one minute. Sprinkle on spices and bay leaf. Cover pan and cook on low heat until tender. If needed, sprinkle on a little water. Shake the pan to turn potatoes.
Serve with a sprinkling of black pepper and garnish with chopped chili and coriander leaves.
"All Asian Cookbook" Posted by Dorothy Hair Davis 4/94]