8 small-sized yellow potatoes
1 onion, sliced thin
generous oil for the bottom of the pan (olive, coconut, ghee, or other)
1 tsp mustard seeds
1 pinch asafoetida (if you have it)
20 each curry leaves (optional)
1/2 tsp whole dried red chiles (bird's eye) chopped
Salt to taste
1 1/2 tsp turmeric powder (divided)
1 lemon, juiced
fresh coriander for garnish
1 pinch chat masala (optional)
Peel and slice the potatoes into roundlets.
Boil the potatoes in ample water with 1 tsp turmeric until the potatoes are just done. Drain and set aside.
Tip: don't overcook the potatoes, they will become mushy. If you prefer, you can peel and cook the potatoes whole and slice later.
Caramelize the onions in the butter or ghee.
(It's easier to temper the spices in the oil or ghee if you use a rounded pan like a kadhi or wok, but if you don't have one, just use a frying pan! )
Add mustard seeds and let them crackle.
Add asafoetida, curry leaves, chopped dried chile and turmeric. Add potatoes and salt and toss gently in the tempered spices. Add lemon juice.
Finish the turmeric potatoes with fresh coriander and a pinch of chat masala, and if dry, add a drizzle of extra virgin olive oil.
p.s. If you don't have asafoetida, curry leaves or chaat, don't worry! It tastes fabulous just the same!
Thanks to the Lake Palace Hotel in Udaipur for this recipe, which we have slightly adapted.