Total Calories: 180
1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces.
2. Heat the oil and ghee in a large nonstick wok or skillet over medium-high heat and add the cumin seeds and black pepper they should sizzle immediately on contact with the hot oil. Quickly add the remaining spices and salt, then mix in the potatoes. Cook, turning as needed, until golden, 3 to 5 minutes.
3. Reduce the heat to medium, add the cilantro and bell peppers, cover, and cook, stirring occasionally, 3 to 5 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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