Indian Spiced Potatoes

Makes 4 servings


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1 tablespoon salad oil
1/4 teaspoon caraway seed
1 teaspoon cumin seed
1 cup finely chopped red onion
2 cloves garlic, minced
6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and minced
2 teaspoons minced fresh ginger
2 teaspoons ground dried turmeric
3 cups diced cooked thin-skinned potatoes
1 to 2 teaspoons minced fresh cayenne chili or ground dried cayenne
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
2 tablespoons lime juice


1. In a 10- to 12-inch frying pan over medium-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 minutes.

2. Add onion, garlic, serranos, and ginger; stir until onion is limp but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 minutes.

3. Add cilantro, mint, and lime juice. Mix, then add salt to taste.

Created date

October 2003

Nutritional Information

Calories 164
Caloriesfromfat 21 %
Protein 3.3 g
Fat 3.9 g
Satfat 0.5 g
Carbohydrate 31 g
Fiber 3.1 g
Sodium 16 mg
Cholesterol 0.0 mg