East Indian-Inspired Potatoes With Mint

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:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@COOKGIRl
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@COOKGIRl
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"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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  1. JustJanS
    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.
    Reply
  2. JustJanS
    East Indian-Inspired Potatoes With Mint Created by JustJanS
    Reply
  3. COOKGIRl
    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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