East Indian-Inspired Potatoes With Mint
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!
INGREDIENTS
Nutrition- 1⁄2
- 5
- 1
- 2 -3green chili peppers, seeded, membrane removed and minced (I used only one chili pepper. Depends on how spicy you want the dish.)
- 2
- 1
- 2
- 2teaspoons fennel seeds
- 1 1⁄2teaspoons cumin seeds
- 2teaspoons lemon juice
- 1teaspoon ground black pepper
-
- 2 -3
Garnish
- 2 -3
Advertisement
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.
Advertisement