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Cumin Potatoes

Yield 4 servings (serving size: about 1 cup)
"Cumin potatoes are common in India; this is a different accompaniment for steak." -Veenu Chopra, New Delhi, India

Ingredients

  • 4 cups cubed peeled baking potato (about 1 1/4 pounds)
  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 1/2 cup finely chopped red onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 2 tablespoons minced fresh cilantro

Nutrition Information

  • calories 175
  • caloriesfromfat 20 %
  • fat 3.9 g
  • satfat 0.3 g
  • monofat 2.1 g
  • polyfat 1.1 g
  • protein 3.1 g
  • carbohydrate 33.1 g
  • fiber 2.7 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 300 mg
  • calcium 19 mg

How to Make It

  1. Cook potato in boiling water 10 minutes or until tender; drain. Rinse with cold water; drain.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add cumin seeds to pan, and sauté 30 seconds. Add onion, salt, coriander, and paprika; sauté 3 minutes, stirring constantly. Add potato; sauté 2 minutes or until thoroughly heated. Remove from heat, and sprinkle with cilantro.