Name: East Indian-Inspired Potatoes With Mint
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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!); lemon wedge; spearmint; 2 -3 tablespoons fresh cilantro (fresh only!)

1

Recipe by COOKGIRl

1

Person talking

Join In Now Join the conversation!

East Indian-Inspired Potatoes With Mint created by JustJanS

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!

Ready In:: 40mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

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!)
Garnish
lemon wedge
spearmint
2 -3 tablespoons fresh cilantro (fresh only!)

directions

Soak raisins in 1 cup very hot water for 10 minutes until plump. Drain and set aside.
Cook the potatoes in a large pot of salted boiling water for 10-12 minutes or *just* until fork tender. Do not overcook.
Drain potatoes and set aside.
Heat olive oil or ghee over medium heat in large saute pan.
Add the red onions, drained raisins, chili peppers, ginger, turmeric, garlic, cumin seeds and fennel seeds. Cook for 10 minutes, stirring occasionally.
Stir in the potatoes and most of the spearmint (saving the remaining spearmint for garnish.) Stir to coat the potatoes.
Toss with lemon juice; season with salt and pepper.
Transfer to a serving bowl or platter and garnish with lemon wedges and fresh cilantro.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@COOKGIRl

Contributor

@COOKGIRl

Contributor

"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!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by JustJanS

8/22/2013

This was great thanks Cookgirl. It looks like it has a heap of ingredients, but it comes together really quickly and is ever so simple to make. I used two chilies and left the seeds in as we like it hot. I made this and let it cool to room temperature to serve-it was fantastic as a salad. The golden raisins were a nice touch with the spice, heat, herbs and lemon.

2

Reply
photo by JustJanS

8/17/2013

2

Reply
creation by COOKGIRl

3/23/2012

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!