Spicy Indian Potatoes repost of recipe from files

[Guest guest]

Thank you Judy, I love to hear a good review, if you don't like something from

the files just keep it to yourself.,LOL just kidding! LOL I'll repost the

recipe. I usually cut the peppers down for myself but when I make this for a

crowd I keep the dish spicy.

Enjoy, Donna

 

" Spicy Indian Potatoes "

 

4 medium or 3 large russet potatoes, peel and cut into 1/2 pieces

1 large onion chopped

1 garlic clove minced

1 tsp. cumin seeds

1 tsp. mustard seeds

3 jalapeno or serrano chilies cut in long thin strips

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1/2 tsp. tumeric

1/2 tsp. cayenne pepper

2 tablpns. cilantro fresh chopped

salt to taste

 

Heat the cumin and mustard seeds and stir them in a hot dry skillet until they

start to pop.

Reduce heat to medium and add onions, garlic, chilies and a small amount of

water and cook until tender, add more water if necessary so onions and garlic

don't stick.

Add potatoes, cumin, coriander, tumeric, cayenne pepper and salt. Mix well.

Add about 2/3 cup water to skillet and cover reducing heat to simmer and cook

for 20 minutes stirring often. When potatoes are tender add a little more water

if liquid has absorbed and stir.

Place in dish and sprinkle cilantro over top.

 

 

 

wwjd <jtwigg wrote:

I made the Spicy Indian Potatoes tonight from the files on the website,

minus the green chilies. I did add a little oil to the seeds at the

beginning, because I didn't notice that is said dry pan. LOL. These

potatoes were GREAT!!!

 

Thanks for a great recipe.

Judy