East Indian-Inspired Potatoes With Mint

Recipe by COOKGIRl
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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