Indian spiced potatoes
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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