Cumin Potatoes

"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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 20%
  • Fat: 3.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.1g
  • Carbohydrate: 33.1g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 300mg
  • Calcium: 19mg

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

  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.
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