Prep 10 mins
Cook 15 mins
Another Sunset Cookbook recipe using traditional Indian spices in addition to hot chili oil and nonfat sour cream to temper the spicy flavors a bit.
- 1 1⁄4 lbs small red potatoes, scrubbed
- 2 tablespoons butter (or margarine)
- 1 medium red bell pepper, seeded and cut into thin slivers
- 1 medium onion, cut into thin slivers
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1⁄4 teaspoon hot chili oil
- 1⁄3 cup cilantro, chopped
- 1⁄2 cup fat free sour cream
- cilantro leaf
- Cut potatoes crosswise into 1/4 inch slices. Melt butter in a wide nonstick frying pan or wok over medium high heat. Add potatoes, bell pepper, onion, cumin, coriander, hot chile oil and 3 tablespoons water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes); do not scorch. Add water, 1 tablespoon at a time, if pan appears dry.
- Remove pan from heat. Sprinkle potato mixture with chopped cilantro and mix gently. Spoon into a serving bowl, top with sour cream, and garnish with cilantro sprigs. Add salt to taste.
Perfect potatoes thanks Nancy. I may have cut my potatoes a little thick (but not a heap thicker), so found they took almost double the time to cook. During one of the 1 tablespoon of water additions, I popped a lid on my wok and they were done in a flash with no harm done. I topped them with low-fat yoghurt as I think it goes better with curry than sour cream and I couldn't resist adding in some crushed garlic (curry and garlic just go IMO)
I made these to go with your Grilled Tandoori Chicken posted on "Just A Pinch". Perfect combination! You need a really large skillet to cook these properly, otherwise you just have to pile them up and steam them. Loved the flavors and the addition of cilantro. Thanks for sharing! Made for FYC tag game on Yuku.
I enjoyed the Indian spices with these potatoes. I added a chopped serrano chili, and loved the added heat it gave to the dish. I also left out the sour cream- just a personal preference. My potatoes took a lot longer to cook, but I may have sliced them too thick. [Made & Reviewed for PRMR]