Diced potatoes with turmeric and cumin
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | New potatoes -- scrubbed, |
| Not peeled | ||
| 6 | tablespoons | Vegetable oil |
| ⅛ | teaspoon | Asafetida -- optional |
| ½ | teaspoon | Whole black mustard seeds |
| ½ | teaspoon | Whole cumin seeds |
| ⅛ | teaspoon | Ground turmeric |
| ½ | teaspoon | Ground coriander seeds |
| ½ | teaspoon | Ground cumin seeds |
| ¼ | teaspoon | Cayenne |
| ¾ | teaspoon | Salt |
Directions
Cut the clean potatoes into ½-in dice. Heat the oil in a wok or frying pan over a medium heat. When hot, put in, in quick succession: - First the asafetida. - A second later, the mustard seeds. -Then the cumin seeds. Now put in the potatoes and stir once or twice. Sprinkle in the turmeric.
Continue to stir every now and then and cook for about 15 minutes or until the potatoes are lightly browned and almost done. Sprinkle in the ground coriander, ground cumin, cayenne, and salt. Stir and cook for another 1-2 minutes.
Recipe By : Madhur Jaffrey's A Taste of India File