GHEE PARMESAN POTATOES

450 grams baby potato, cut into half

4 +1 tablespoons Ghee, melted in the microwave

1 tablespoon olive oil

½ cup finely grated parmesan

2 teaspoons of coriander powder

1 teaspoon cumin powder

½ teaspoon garlic powder

½ amchur

½ teaspoon kasmiri lal mirch

¼ teaspoon tuermeric

½ teaspoon red pepper flakes

½ teaspoon salt

Freshly crushed pepper

A pinch of sugar

Kasuri methi, for garnish

Nigella seeds, for garnish

Thinly sliced spring onions for garnish

Preheat the oven to 425 F

In a large baking dish, add the 4 tablespoons of ghee, olive oil, and all the spices and seasoning.

Mix it till the spices are well combined in the ghee and it forms a thick, glossy paste.

Spread the parmesan on top of the masala mixture.

Arrange the cut baby potatoes on top of the parmesan and ghee masala mixture, cut side down. The potatoes can touch each other.

Brush with reaming ghee and sprinkle with salt.

Bake for 35–40 minutes.

Take it out of the oven and let it rest for a few minutes. Garnish with kasuri methi, nigella seeds, and spring onions.

Serve hot with a dip of your choice.

A HEALTHY FAT FOR A HEALTHY YOU