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Tangy Potatoes



4 Large potatoes, peeled & cubed
1/2 Bunch Cilantro, chopped
1 cup Green onions, chopped & seeded
1 1/2 Tbsp Clarified butter (ghee)
1 tsp Amchur powder
1 tsp Cumin seeds
1 tsp Chile powder
1 tsp Ginger powder
1 tsp Ground coriander
1/4 tsp Sea salt

In a saucepan, place the potatoes in enough water to cover. Bring to a boil, and cook about 10 minutes or until tender. Drain and allow to slightly cool.

Heat the ghee in a large pan over medium-heat then add the cumin seeds. When the seeds are lightly toasted, mix in the green onions and ginger powder. Stir in the cooked potatoes and then add chile powder and coriander seasoning. Cook for about 5 minutes. Add the amchur powder and salt, then cook for another 15 minutes. Garnish with cilantro.

Serve with flatbread or wheat tortillas.