Cumin Potatoes

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CUMIN POTATOES

Source: Introduction to Indian Cooking

 

This is one of the most popular everyday techniques for cooking vegetables

in North India. It's so simple: cooked vegetables are pan-seared in a

spice-infused oil. Any seasonal vegetable will work although starchy

vegetables like

potatoes, sweet potatoes, taro root, and plantains are preferred. The

potatoes are great at breakfast or with grilled meats. For a vegetarian

meal, roll them in a flatbread or stuff them in pita pockets with lettuce

and tomato slices.

 

1 1/2 pounds small waxy or new potatoes

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1/2 teaspoon tumeric

Coarse salt to taste

2 tablespoons minced fresh coriander (cilantro) leaves and tender stems

 

1. Boil the potatoes in their jackets until tender but not cracked open.

Drain. When cool enough to handle, quarter the potatoes. Leave the skin on.

 

2. Heat the oil in a large heavy nonstick sauté pan over medium-high heat.

Add the cumin seeds and sauté until they turn several shades darker, about 1

minute. Add the tumeric and potatoes and sauté, tossing frequently, until

the potatoes are nicely browned., about 10 minutes.

 

3. Sprinkle with fresh coriander and serve hot, at room temperature, or

cold.

 

Makes 4 servings.

 

 

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