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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat ghee, add cumin and mustard seeds and let them splutter.
Add potatoes, ginger-garlic paste and chilli flakes. Sauté briefly.
Add salt and a splash of water. Cover and cook until the potatoes are about 70% done.
Blend green chillies and coriander into a coarse paste.
Add it to the potatoes and sauté until they're fully cooked and beautifully coated.
Finish with fresh lemon juice.
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You can adjust the amount of ghee and green chillies according to your taste preference.
Can I use oil instead of ghee?
Yes, you can substitute ghee with any cooking oil of your choice.
How spicy is this dish?
The spice level can be adjusted by varying the amount of green chillies and chilli flakes.
Can I prepare this dish in advance?
It's best served fresh, but you can prepare the paste in advance to save time.
What can I serve this with?
This dish pairs well with rice or flatbreads.
