(4 Servings)

4 cups washed baby potatoes

2 tbsp ghee (clarified butter)

1 tbsp finely chopped fresh ginger

1 cup plain yogurt

½ tsp garam masala 1

¼ tsp ground cardamom

¼ tsp cayenne

1 ½ tsp sea salt

2 tbsp chopped fresh coriander leaves

Boil the potatoes in a saucepan.  Remove from heat.  Pour off the water, cut in half and set aside.  In a non-stick skillet, heat the ghee over medium heat.  Add the ginger and fry for a few seconds.  Add the potatoes.  Fry until they are golden.  Add the yogurt, garam masala, cardamom cayenne and salt. Stir. 

Cook for 10 to 15 minutes over medium heat.  Garnish with fresh coriander leaves and serve.