Potatoes With Fresh Curry Leaves (Bhaji)

• 8 ounces potatoes, diced to 1/4 inch
• 2 tablespoons ghee
• 1 teaspoon brown mustard seeds
• 10 curry leaves
• 3 tablespoons onions, chopped fine
• 2 garlic cloves, minced
• 1 small green chili pepper, seeded and minced
• 2 tablespoons ground cumin
• 3/4 teaspoon salt
• 1 teaspoon roasted cumin seed
• 1 tablespoon cilantro, chopped

1. Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
2. Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
3. Cook gently over low heat until onion is soft and slightly browned.
4. Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
5. Season with salt. Add cumin seeds and cilantro. Serve immediately.

potatoes, ghee, brown mustard seeds, curry, onions, garlic, green chili pepper, ground cumin, salt, cumin, cilantro

Taken from www.food.com/recipe/potatoes-with-fresh-curry-leaves-bhaji-425084 (may not work)