Potatoes With Indian Spices
photo by Bergy
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 lbs potatoes, peeled
- 1 -2 tablespoon vegetable oil
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon red chili powder
- coarse salt
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon fennel seed
- 3 tablespoons freshly chopped cilantro leaves
directions
- Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
- Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again.
- When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.
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Reviews
-
Wonderful!!! This was quick and easy. A potatoes farmer gave hubby a huge bag of potatoes, so I have been looking for some interesting recipes to use them on. I seen this recipe in the "What's Popular Now" section and I had to try it. It was delicious, everyone enjoyed it including my 6 year old daughter. Changes I made is, I left out the red chilli (hubby and I like a little heat but Little Miss doesn't) and "garnished" it with fresh mint instead of coriander (it was all I had at home). Thank you for the recipe Vicki in CT
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Tweaks
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Wonderful!!! This was quick and easy. A potatoes farmer gave hubby a huge bag of potatoes, so I have been looking for some interesting recipes to use them on. I seen this recipe in the "What's Popular Now" section and I had to try it. It was delicious, everyone enjoyed it including my 6 year old daughter. Changes I made is, I left out the red chilli (hubby and I like a little heat but Little Miss doesn't) and "garnished" it with fresh mint instead of coriander (it was all I had at home). Thank you for the recipe Vicki in CT
-
Savoury and delicious is right! WE both LOVED these spuds - amazing colour as well as flavours! The combination of the fennel seeds with the cumin seeds and tumeric is SPOT on for an authentic Indian taste! I had no fresh coriander (cilantro), so I used fresh parsley instead......it will be better with the fresh coriander! I cooked mine in a wok and the leftovers were added to some cold curry, to be made into pies for a long car journey we are making in 24 hours! I DID take photos - but my camera is packed already - so I will post them later, Made for ZWT 4 - thanks Vicki. :-) FT
RECIPE SUBMITTED BY
Vicki in CT
tolland, 45
<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>