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Aloo Potato Curry



1 lb potatoes, fingerlings, or Yukon Gold
1/4 cup plus 2 tablespoons ghee, divided
1 teaspoon Panch Phoran
6 dried curry leaves
1/2 yellow onion diced small
4 garlic cloves minced
2-inch stick of ginger minced/grated
1/2 jalapeño, seeds removed and minced (optional)
A pinch salt
1 teaspoon chili powder, I used Kashmiri chili powder
1 teaspoon turmeric
1 teaspoon cumin
2 large tomatoes minced
Large Handful cilantro
1 lime juiced


Heat the oven to 425 degrees.

Cut the potatoes into bite-size pieces. Place them into a pot of cold salted water and bring to a boil, once you can pierce the potatoes with a fork, drain and place on a baking sheet with 2 tablespoons of ghee and some salt to taste. Roast in the oven for about 30 minutes until the potatoes are nicely cooked. Remove from the oven and set aside.
Meanwhile, add 1/4 cup ghee and Panch Phoran to a cold wide bottom pan and bring to heat over medium-high. Once the oil has melted and the Panch Phoran begins to pop turn the heat down to medium and add the onion, garlic, jalapeño (optional), and ginger. Cook for 7 to 10 minutes until everything gets nice and soft. Season with salt and add the chili powder, turmeric, and cumin to the pan, and toast for 1 minute. Add the tomato and stir to incorporate. Once everything has cooked together add 1/4 cup of water and continue to cook for a few minutes, the water will help to create a sauce. If needed, add a little bit more water. Lower heat to medium-low, fold in the potatoes and cook for 5 minutes letting everything incorporate. Add the cilantro and juice of one lime. Enjoy.