Aloo Bhaji, fragrant Indian-spiced potatoes are great for breakfast, lunch, or dinner. Serve them with your favorite Indian dishes or top them with a fried egg for a simple vegetarian meal.
0 Heat a large skillet (see note) over low-medium heat. (Note: on my electric range which heats from 1-10, I set the heat at 4 for these potatoes.)
1 Add oil and ghee / butter and stir gently until melted.
2 Add potatoes in a single layer and cover with a lid.
3 Cook potatoes, covered, without stirring, for 10 minutes (resist the urge to lift the lid and check on them - keeping the lid closed helps them to steam and get started cooking).
4 Remove the lid and use a spatula to gently flip the potatoes. Over the top of the potatoes scatter jalapeños, mustard seeds, and onion. Cover and continue to cook for 10 minutes more.
5 Remove the lid and season potatoes with salt, dried turmeric, and garlic powder.
6 Continue cooking potatoes, flipping them occasionally with a spatula, until potatoes are very tender, 5 to 10 minutes more (depending on the size of the potato cubes).
7 Remove potatoes from heat and stir in cilantro and lime juice. Taste and season with some more salt, if needed.
8 Serve immediately. (Great with a spoonful of plain yogurt on top!)
