1/2 tsp kosher salt
1 lb waxy baby potatoes
2 tbsp butter or ghee
1 tsp cumin seeds
1/2 tsp brown mustard seeds
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp red pepper flakes or 1/4 tsp ground cayenne
1/2 tsp garam masala
parsley
Cook the potatoes in a pot of salted water at a gentle boil for 12 – 15 minutes, until barely tender. Drain.
Heat the ghee or butter in a large skillet. Add the cumin seeds and the brown mustard seeds. Reduce the heat to medium low; add 1/2 tsp kosher salt and the spices. Sauté for 30 seconds.
Add 3 tbsp water and the boiled potatoes. Mix to coat the potatoes with the spices. Cover and cook until the water evaporates.
Transfer the potatoes to a serving dish. Top with the garam masala and finely chopped parsley.
2023 Very good. Original recipe calls for adding juice of one lime before serving. We did not like the added lime, and it made the potatoes soggy. The potatoes were very good without the lime. Be careful not to add the spices to extremely hot butter, they burn in a flash!