Prep 10 mins
Cook 20 mins
This is a lovely, spicey way to prepare small new potatoes from Madhur Jaffrey's Quick and Easy Indian Cooking.
- 2 lbs new potatoes
- 1 tablespoon salt, plus
- 3⁄4 teaspoon salt
- 2 1⁄2 tablespoons vegetable oil
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1⁄2 teaspoon garam masala
- 1⁄8-1⁄4 teaspoon cayenne pepper
- 2 -3 tablespoons chopped fresh cilantro (I used 2 t dried)
- Scrub potatoes and put them in a saucepan. Cover with water to come about 1 inch above the potatoes.
- Add 1 T salt to the water and bring to a boil. Cover and boil till potatoes are just tender. Drain and peel.
- Put the oil in a frying pan and set over med-high heat. When the oil is hot, put in cumin seeds. Let the seeds sizzle for a few seconds.
- Put in potatoes. Turn heat down to medium.
- Brown potatoes lightly on all sides.
- Turn heat to low and add 3/4 t salt and ground cumin, garam masala and cayenne.
- Cook, stirring, for a minute.
- Add the cilantro just before serving and toss to mix.
Wonderful flavor! I used fingerling potatoes and left the skins on.
I overcooked the potatoes and they fell apart a bit. Don't worry if you do this because they still look ok once fried, and of course it makes no difference to the wonderful flavor.
What a great recipe! I made these potatoes to accompany a salmon feast we had for dinner tonight and they were absolutely wonderful. I took Sarah Jayne's advice and left the skins on, and I was very pleased with the crisp spiciness of this dish. Thanks.