4 medium russet potatoes, cooked whole, chilled and then diced large

2 TBSP vegetable oil

1 large yellow onion, medium diced

2 small serano chili peppers, minced (its a relative of jalepenos)

2 tomatoes, small diced

1 TBSP coriander

1/2 tsp cumin

1/4 tsp tumeric

1/4 tsp paprika

salt to taste

After cooking, cooling, and dicing potatoes (place in a bowl and set aside)heat a large skillet. Add oil and onions and cook until golden brown stirring frequently. Add the chili peppers and tomatoes until liquid is almost gone. Add all the spices and salt. TASTE it and see if you want to add anything! Cook for a minute and then add potatoes until heated. Serve with Grilled Tandoori Chicken