Ethné De Vienne’s Indian-Style Potatoes

A recipe from Ethné de Vienne with Ricardo. Posted for ZWT8 India

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  cups potatoes, unpeeled, cut into 1-inch cubes
• 1  teaspoon ground turmeric
• 1  cup fresh peas (or to taste) or 1  cup  frozen peas (or to taste)
• 2  teaspoons  panch phoron (Indian five-spice blend) or 2  teaspoons cumin seeds
• 1⁄4 cup ghee or 1⁄4 cup  vegetable oil
• 8  garlic cloves, finely chopped
• 1  tablespoon fresh ginger, finely chopped
• 1  teaspoon  hot pepper flakes
•  fresh cilantro, to taste (or basil)
•  lemon juice, to taste
•  salt and pepper

Directions

1. In a pot of salted water, cook the potatoes with the turmeric until tender, about 10 to 12 minutes. Add the peas 2 minutes before the end of cooking the potatoes. Drain. Do not rinse.
2. In a large preheated skillet or wok, cook the Panch Phoron or cumin in the ghee for few seconds. Add the garlic, ginger, and pepper flakes and sauté for about 15 seconds. Add the potatoes and peas and cook for about 2 minutes, stirring continuously. Season with salt and pepper.
3. Remove from the heat and stir in the cilantro and lemon juice, to taste.