Indian Potatoes with Dried Mango
By Chef Ida Rodriguez

Ingredients 

4 large Potatoes peeled and cubed 
1 1/2 tablespoons Ghee clarified butter 
1 teaspoon Cumin Seed 
2 whole Green Chile chopped 
1 inch Organic Ginger Root finely chopped 
1 teaspoon Chile Powder 
1 teaspoon Coriander ground 
1 ounce Dried Mango Slices chopped 
1 teaspoon Salt 
1 bunch Cilantro finely chopped 

Directions 

Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. 

Drain and allow to cool slightly. Heat the ghee in a large skillet over medium heat. 

Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. 

Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. 

Season with salt, and continue cooking about 15 minutes. Garnish with cilantro to serve and dried mango.