Cumin Potatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon vegetable oil
- coarse salt to taste
- 1/2 teaspoon tumeric
- 1 teaspoon cumin seeds
- Carbohydrate 30 g(10%)
- Fat 4 g(6%)
- Fiber 4 g(16%)
- Protein 4 g(7%)
- Saturated Fat 0 g(1%)
- Sodium 409 mg(17%)
- Calories 165
Preparation 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. Introduction to Indian Cooking, Ten Speed Press
Preparation 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. Introduction to Indian Cooking, Ten Speed Press
