1/1 Photo of East Indian-Inspired Potatoes With Mint
From jacobsfarm.com. There weren't enough russet potatoes on hand in our pantry and I went ahead and substituted a few Yukon Golds. The turmeric was my addition. I'm confident that with a few simple modifications, this salad could be served cold in summertime. Will test!
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Units: US | Metric
- 1/2 cup raisins (golden raisins if available. I used a mix of flame and golden raisins and currants)
- 5 medium russet potatoes, peeled and cubed
- 1 tablespoon olive oil or 1 tablespoon ghee
- 1 red onion, peeled and diced
- 2 -3 green chili peppers, seeded, membrane removed and minced (I used only one chili pepper. Depends on how spicy you want the dish.)
- 2 teaspoons fresh ginger, grated
- 1 teaspoon turmeric, approximately (I was fortunate to have fresh turmeric on hand for this recipe)
- 2 garlic cloves, peeled and minced
- 2 teaspoons fennel seeds
- 1 1/2 teaspoons cumin seeds
- 2 teaspoons lemon juice
- 1 teaspoon ground black pepper
- salt, to taste
- 2 -3 tablespoons fresh spearmint, minced (fresh only!)
- 1Soak raisins in 1 cup very hot water for 10 minutes until plump. Drain and set aside.
- 2Cook the potatoes in a large pot of salted boiling water for 10-12 minutes or *just* until fork tender. Do not overcook.
- 3Drain potatoes and set aside.
- 4Heat olive oil or ghee over medium heat in large saute pan.
- 5Add the red onions, drained raisins, chili peppers, ginger, turmeric, garlic, cumin seeds and fennel seeds. Cook for 10 minutes, stirring occasionally.
- 6Stir in the potatoes and most of the spearmint (saving the remaining spearmint for garnish.) Stir to coat the potatoes.
- 7Toss with lemon juice; season with salt and pepper.
- 8Transfer to a serving bowl or platter and garnish with lemon wedges and fresh cilantro.
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Nutritional Facts for East Indian-Inspired Potatoes With Mint
Serving Size: 1 (348 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 323.8
- Calories from Fat 37
- Total Fat 4.2 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 24.7 mg
- Total Carbohydrate 68.2 g
- Dietary Fiber 8.3 g
- Sugars 15.2 g
- Protein 7.3 g