Indian-spiced potatoes

Ingredients for 2 servings:

• 500 g potatoes (new potatoes), small
• Salt
• 1 tbsp ghee, more if needed
• 1 tsp mustard seeds
• 1 tsp coriander seeds, coarsely ground
• ½ tsp cumin powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• ½ chili pepper(s), without seeds, amount according to spiciness and taste
• 1 piece(s) ginger
• 2 garlic cloves
• 2 tbsp coriander leaves
• ½ lime(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the potatoes thoroughly, scrub with a vegetable brush if necessary, and boil them in salted water until almost tender. Drain, allow to dry thoroughly, and halve them unpeeled. Finely chop the chili, peeled garlic, and ginger. Heat the ghee in a pan, fry the potatoes over medium heat, and add the mustard seeds and coriander seeds. When the potatoes are lightly browned, add the remaining spices, salt, garlic, ginger, and chili, and fry over low heat until crispy, turning frequently. Be careful not to burn the spices. Sprinkle with coriander leaves and serve with lime wedges. Note: If you replace the ghee with oil, the dish is vegan.