Ethné de Vienne’s Indian-Style Potatoes | RICARDO

Ingredients

• 4 cups (1 litre) unpeeled potatoes cut into 1-inch (2.5-cm) cubes
• 1 teaspoon (5 ml) ground turmeric
• 1 cup (250 ml) fresh or frozen peas (or to taste)
• 2 teaspoons (10 ml) Panch Phoron (Indian five-spice blend) or cumin seeds
• 1/4 cup (60 ml) ghee or vegetable oil
• 8 cloves garlic, finely chopped
• 1 tablespoon (15 ml) finely chopped fresh ginger
• 1 teaspoon (5 ml) hot pepper flakes
• Fresh cilantro, to taste (or basil)
• Lemon juice, to taste
• Salt and pepper