Potatoes With Whole Indian Spices Food

POTATOES WITH WHOLE SPICES

Potatoes with Whole Spices image

Provided by Nigella Lawson : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 pounds potatoes, peeled
1 to 2 tablespoons vegetable oil
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
Coarse salt
1/2 teaspoon fenugreek seeds
1/2 teaspoon nigella seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
3 tablespoons freshly chopped cilantro leaves

Steps:

Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes. Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the whole spices, mixed together. Stir to combine and put the lid back on once again. When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.

POTATOES WITH INDIAN SPICES

Potatoes With Indian Spices image

Make and share this Potatoes With Indian Spices recipe from Food.com.

Provided by Vicki in CT

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs potatoes, peeled
1 -2 tablespoon vegetable oil
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
coarse salt
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed
3 tablespoons freshly chopped cilantro leaves

Steps:

Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again.
When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.

Nutrition Facts : Calories 208.9, Fat 3.8, SaturatedFat 0.5, Sodium 18, Carbohydrate 40.3, Fiber 5.3, Sugar 1.8, Protein 4.8

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