Indian-Style Potatoes - Khatta Aloo Recipe #61826
A good side dish to go along with curried meats or as part of a vegetarian meal.
by Sue L
33 min | 25 min prep
SERVES 4
- 2 tablespoons vegetable oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon caraway seed
- 3/4 teaspoon cumin seed
- 1/4 teaspoon ground coriander
- 1/2 cup finely chopped red onion
- 3 cloves garlic, minced
- 1 hot chili pepper, seeded and finely chopped (amount to taste)
- 1 teaspoon minced fresh ginger
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 1/2 cups cooked diced new potatoes
- 2 tablespoons chopped cilantro (fresh coriander)
- 2 tablespoons chopped fresh mint
- 1 lime, juiced
- salt, to taste
- black pepper, to taste
- In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
- Add the onion and cook 1 minute.
- Add the garlic, hot chile, and ginger, and cook until the onion is tender.
- Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
- Warm the dish through until hot and garnish with the cilantro and mint leaves.
- Serve hot.
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5 stars