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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another Sunset Cookbook recipe using traditional Indian spices in addition to hot chili oil and nonfat sour cream to temper the spicy flavors a bit. Ingredients:
1 1/4 lbs small red potatoes, scrubbed |
2 tablespoons butter (or margarine) |
1 medium red bell pepper, seeded and cut into thin slivers |
1 medium onion, cut into thin slivers |
1 tablespoon ground cumin |
1 teaspoon ground coriander |
1/4 teaspoon hot chili oil |
1/3 cup cilantro, chopped |
1/2 cup fat free sour cream |
cilantro leaf |
salt |
Directions:
1. Cut potatoes crosswise into 1/4 inch slices. Melt butter in a wide nonstick frying pan or wok over medium high heat. Add potatoes, bell pepper, onion, cumin, coriander, hot chile oil and 3 tablespoons water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes); do not scorch. Add water, 1 tablespoon at a time, if pan appears dry.
2. Remove pan from heat. Sprinkle potato mixture with chopped cilantro and mix gently. Spoon into a serving bowl, top with sour cream, and garnish with cilantro sprigs. Add salt to taste.
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