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Nutrition Facts
Serving Size 1 (244g) Recipe makes 4 servings
Calories 254
Calories from Fat 80		(31%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2195mg		91%
Potassium 978mg		27%
Total Carbohydrate 40.2g		13%
	Dietary Fiber 5.1g	20%
	Sugars 1.8g
Protein 4.8g		9%
detailed view... how is this calculated?

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New Potatoes With Cumin

Recipe #207685 | 30 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: pattikay in L.A.
Jan 26, 2007

This is a lovely, spicey way to prepare small new potatoes from Madhur Jaffrey's Quick and Easy Indian Cooking.

SERVES 4 (change servings and units)

Ingredients

2 lbs new potatoes
1 tablespoon salt, plus
3/4 teaspoon salt
2 1/2 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/8-1/4 teaspoon cayenne pepper
2-3 tablespoons chopped fresh cilantro (I used 2 t dried)

Directions

1
Scrub potatoes and put them in a saucepan. Cover with water to come about 1 inch above the potatoes.
2
Add 1 T salt to the water and bring to a boil. Cover and boil till potatoes are just tender. Drain and peel.
3
Put the oil in a frying pan and set over med-high heat. When the oil is hot, put in cumin seeds. Let the seeds sizzle for a few seconds.
4
Put in potatoes. Turn heat down to medium.
5
Brown potatoes lightly on all sides.
6
Turn heat to low and add 3/4 t salt and ground cumin, garam masala and cayenne.
7
Cook, stirring, for a minute.
8
Add the cilantro just before serving and toss to mix.

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Featured Reviews for This Recipe

From: Chef #975756

On Oct 2, 2008

I overcooked the potatoes and they fell apart a bit. Don't worry if you do this because they still look ok once fried, and of course it makes no difference to the wonderful flavor.

0 people found this review helpful

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From: Sarah_Jayne

On May 27, 2008

I really very much enjoyed these. There was a ton of flavor without a huge amount of heat which is great for me as I am a wimp when it comes to spicy. I steamed my potatoes in my electric steamer first and I left the skins on for that bit of extra goodness. Made for ZWT4.

1 person found this review helpful

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From: Aaliyah&Aaron's mum

On Apr 13, 2007

It's a fabulous recipe (cannot go wrong with a Madhur Jaffrey recipe!) and ridiculously easy!!. I added in a tsp of mustard seeds and few dried curry leaves with the cumin seeds and used fresh coriander. Made it last night as I had some guests over for dinner and it was an indian themed menu. A bit disappointed though I have to admit since there was none left at the end of the night and I was hoping for some leftover so I could have it by myself today!!! Next time I shall try it with minced garlic and some flaked chillies for that extra punch!! THANK YOU.

2 people found this review helpful

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From: evelyn/athens

On May 28, 2008

What a great recipe! I made these potatoes to accompany a salmon feast we had for dinner tonight and they were absolutely wonderful. I took Sarah Jayne's advice and left the skins on, and I was very pleased with the crisp spiciness of this dish. Thanks.

1 person found this review helpful

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