Instructions: Boil the potatoes, peel and dice. Chop onions finley. Heat ghee in a saucepan and fry the mustard seeds until they pop. Add the onions and continue frying on low heat until they are soft and golden brown. Add turmeric and chilli powder and stir, then add potatoes, sprinkle salt over and toss gently to mix well together. Serve hot or cold.

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