Potatoes Tarka - Indian Potatoes with Cumin Seeds

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Potatoes Tarka - Indian Potatoes with Cumin Seeds

 

1 lb. new potatoes, quartered

2 Tbs. vegetable oil

1 Tbs. cumin seeds

1/2 tsp. salt

1/4 tsp. pepper

 

 

 

 

 

Place potatoes in large saucepan with enough salted water to cover. Bring to a

boil; reduce heat, and simmer 5 minutes, or until potatoes are tender. Drain

well.

Heat oil in nonstick skillet over medium-high heat. Add cumin seeds, and cook 15

seconds, or until fragrant and brown. Stir in potatoes, salt and pepper. Adjust

seasonings, and serve immediately.

 

Serves 4

 

Source: Vegetarian Times Issue: September 1, 2005 p.67

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 163, Protein: 2g, Total fat: 7g,

Carbs: 23g, Cholesterol: mg, Sodium: 371mg, Fiber: 2g, Sugars: g

 

This simple Indian cooking technique transforms boiled potatoes. If the cumin

seeds cook too long and burn (they will look black and lose their fragrance),

just start over with fresh oil and seeds before adding the potatoes.

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