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I discovered this recipe in the Indian cookbook, 5 Spices, 50 Dishes. It’s tasty and really easy!
Potatoes, skins washes, cut into large chunks, and boiled
6 T canola oil
½ tsp ground cumin
2 medium serrano chilies, cut lengthwise into quarter (reduce this if you don’t like spice!)
1 tsp turmeric
½ tsp salt
3 T ground coriander seeds
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Heat oil till almost smoking in a frying pan large enough that the potatoes can rest on the bottom in a since layer. Add cumin (use a splatter screen) and add the chilies. Once the chilies are browned, Add the turmeric and briefly stir. Add the potatoes and salt and toss well to cover. Cook on a medium-high heat covered until the potatoes are slightly toasted, 4 minutes. Add the coriander and toss again. Cook till the potatoes are crusty and well browned, 6-8 minutes.
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