In non-stick skillet, cook 2 – 3 large, cubed Idaho potatoes with 2 T butter/ghee. Add 1 T curry powder, salt, and cayenne to taste. Cover with tight lid, lower heat and cook until tender, approx. 10 – 15 min..
In separate skillet, cook 1 small minced onion in ghee until soft. Add minced Serrano pepper, 1 small garlic clove, crushed and ¼ tsp. grated fresh ginger.
Mix all ingredients together and add ½ tsp. lemon juice and 1 T fresh cilantro, chopped.