Julie Van Rosendaal's curried potatoes

Earlier this week, Calgary Eyeopener food columnist Julie Van Rosendaal joined the show to chat about of one of the most versatile ingredients in the kitchen: butter.

We've all used butter in our cooking before — but did you know that all butter is not created equal?

Ghee, which is used in this recipe, is a type of clarified butter which is easy to prepare and can be used as a substitute for your regular cooking oil.

These curry and tomato potatoes are a great example of how to use ghee in your cooking. This recipe will help you use up leftover boiled (or even baked) potatoes. It's also delicious with a few chopped green onions in place of the cilantro. You could also try adding a handful of frozen peas or torn spinach. 

Curried Potatoes with Tomatoes & Ghee

• 2 lb thin skinned potatoes, cut into large chunks
• 2 Tbsp ghee or other cooking oil
• 2 tsp mustard seeds (optional)
• 1 tsp cumin seeds
• 1 cup crushed tomates
• 2 garlic cloves, crushed
• 1/4 cup chopped cilantro stems (save some leaves for on top)
• 1 Tbsp chili powder
• 1 tsp sugar
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp coriander
• salt, to taste

In a pot of salted water, cook the potatoes for 10-15 minutes, or until just tender. Drain well and set aside (you can do this up to a day ahead of time).

Set a large skillet over medium-high heat. Add the ghee and when it melts, add the mustard and cumin seeds and cook for a minute, until they start to turn fragrant. Add the crushed tomatoes, garlic, cilantro, chili powder, sugar, cumin, turmeric and coriander and cook, stirring, until slightly thickened. Add the potatoes, season with salt and cook, stirring to coat the potatoes well, until the mixture dries out a bit and the potatoes are very tender. If you like, add another spoonful of ghee. Serve topped with extra cilantro, if you like. Serves 4-6.

To make your own ghee: put as much butter as you like — most people use unsalted — into a saucepan that will accommodate it. (To make it melt more evenly, you can cut it into cubes first.) Set it over medium-low heat and let it melt. It will pop and sputter as the water evaporates. Let it cook until it starts to get foamy on top; spoon off any excess foam with a spoon, but don't worry about getting all of it (you'll get the remainder when you strain it.) The milk solids will sink to the bottom. Pour the clear liquid in the middle through a coffee filter or cheesecloth-lined sieve into a bowl or jar, leaving the darker solids in the bottom of the saucepan. The ghee will keep for months in the fridge, and can be frozen even longer. Makes slightly less than you started with. 

With files from Julie Van Rosendaal and the Calgary Eyeopener