I was at the grocery store, and I saw a pre-packaged dish called Bombay potatoes and chickpeas.  Its an Indian dish where the potatoes and chickpeas are cooked in a rich tomato sauce.   It looked so good, but of course the sodium was 28% of the recommended daily allowance, so I passed it up.  (Not to mention all the added preservatives and whatnot that are also lurking in it!)  But I had to try it, so this is my attempt to make bombay potatoes.  Amchur powder is a bitter mauve powder made from green mangoes, and it goes really well with potatoes.  The chili pepper that  I used is from Kashmir (hence the name), a place in Northern Indian.  It is VERY hot, so only use a pinch of it in recipes, or exclude it completely if you don’t like spice.   So I have no idea if…