astray recipes: Indian spiced potatoes

Categories: Cayenne; Potatoes; Serrano; Side dishes
Yield: 4 Servings

Measure	Ingredient
1 tablespoon	Salad oil
¼ teaspoon	Caraway seed
1 teaspoon	Cumin seed
1 cup	Red onion; finely chopped
2	Cloves garlic; minced
6	Serrano chile; minced
2 teaspoons	Fresh ginger; minced
2 teaspoons	Turmeric; ground
3 cups	Potatoes; cooked & diced
2 teaspoons	Cayenne pepper; (fresh if possible)
¼ cup	Fresh cilantro; chopped
¼ cup	Fresh mint leaves; chopped
2 tablespoons	Lime juice
	Salt

1. In a 10- to 12- inch frying pan over med-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 min.

2. Add onion, garlic, serranos, and ginger; stir until onion is limp-translucent but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 min.

3. Add Cilantro, mint, lime juice, and salt to taste.

Recipe by: Sunset Mag. April 98 Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@...> on Jul 04, 1998

indian spiced potatoes