Indian Potatoes with Black and Yellow Mustard Seeds |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Wonderful served with spiced lamb chops, yogurt, and tomato chutney. Don't buy potatoes from a refrigerated bin; the cold converts potato starches to sugars, and the sweetness will mask the mustard flavor. Ingredients:
4 tablespoons canola or other vegetable oil, divided |
2 teaspoons black or brown mustard seeds |
2 teaspoons yellow mustard seeds |
2 teaspoons cumin seeds |
1/2 teaspoon turmeric |
2 pounds small yukon gold potatoes, rinsed but not peeled, halved |
about 1 tsp. salt |
1/2 teaspoon pepper |
2 teaspoons coarsely ground coriander seeds |
1/2 teaspoon ground cumin |
1/4 teaspoon cayenne |
1/4 cup roughly chopped cilantro |
Directions:
1. Heat 2 tbsp. oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes, 1 tsp. salt, and pepper.
2. Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes.
3. Add remaining 2 tbsp. oil, coriander, cumin, cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes. Stir in cilantro.
4. Note: Nutritional analysis is per serving.
|
|