Spiced Potato Bites
4 tbsps cooking oil – I use ghee, MUCH better!!
half a tbsp salt
quarter of a teasp garam masala
half a teasp cumin
half a teasp coriander
chilli powder to taste
Boil the potatoes in their jackets, cool, peel and chop into 1 inch cubes. Heat the oil in a wide frying pan, preferably non-stick and not deep. Brown the potatoes, stirring and when ready tip in the various spices and mix thoroughly. Serve.
This is the original recipe to which I will note that I often just add the potatoes raw to the oil, but when I do this, I make them smaller and/or change the shape to a chip.
Instead of as a starter, I often serve these as a side to dry meat dishes, such as barbequed or tandooried meats.
From Classic Indian Cuisine Rosemary Moon