Cumin Potatoes

Cumin Potatoes Recipe
"Cumin potatoes are common in India; this is a different accompaniment for steak." -Veenu Chopra, New Delhi, India

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

Veenu Chopra, New Delhi, India,

September 2005
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