Indian Spiced Baby Potatoes
Servings: 6
Ingredients
- 2 pounds small potatoes rinsed, halved, not peeled
- 4 tbsp vegetable oil
- 4 tsp mustard seeds
- 2 tsp cumin seeds
- ½ tsp ground cumin
- ½ tsp tumeric
- ¼ tsp cayenne pepper
- ¼ cup cilantro roughed chopped
- salt & pepper
Optional
- Greek yogurt
Instructions
- Heat 2 tbsp vegetable oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes. Season with salt and pepper.
- Reduce heat to medium low and add 1 tbsp water. Cook, covered, until potatoes are tender, 20 to 25 minutes.
- Add remaining 2 tbsp oil, ground cumin, cayenne pepper, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes. Remove from heat and stir in cilantro. Serve with Greek yogurt as a dip on the side (optional).
Recipe adapted from My Recipes »