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
How to Make It
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.
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.
Add cilantro, mint, and lime juice. Mix, then add salt to taste.