Cumin Flavored Potatoes
This recipe was an instant family favorite. It is literally inhaled as a snack or even as a side dish.
Equipment
- Large heavy bottom frying pan, Cast iron frying pan
Ingredients
- 4 large Idaho potatoes
- 3 Tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon fresh ginger, minced
- 6 small green chilies, coarsely cut
- 1 teaspoon coriander seed, lightly roasted and ground in a mortar and pestle
- 1 teaspoon white pepper
- 1 teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ cup Broth or water
- 1 teaspoon lemon juice
- 1 tablespoon freshly chopped cilantro
Instructions
- Peel potatoes, and cut into thick slices. Set aside in a bowl of cold water.
- Heat oil in a heavy bottom large frying pan or cast iron frying pan, making sure not to overheat.
- Add cumin seed and cook until they pop and are dark brown.
- Add ginger and green chilies and cook on low fire for 2 minutes.
- Add drained potatoes, crushed coriander, white pepper, nutmeg, and salt and stir to cook for a few minutes (about 5 minutes) on low heat.
- Add water mix well, cover and cook on low fire for 20 minutes turning the slices to caramelize them on both sides.
- Cover and simmer for around 10 to 15 minutes until they are fork tender. You may need lot less. if water dries out, sprinkle tablespoons of water to prevent burning.
- Sprinkle lemon juice and mix well.
- Transfer to a platter, sprinkle chopped cilantro to serve.
- It could be a snack or a side dish as you prefer.
Notes
Mortar and pestle is a very useful tool for grinding all kinds of spices. Two of my most treasured tools in the kitchen are the two mortar and pestles. One large greenish granite one, and the other small brass one. Curries with spices done in a granite one are soft, silky and magically tasty. I use the brass one for smaller amounts of spices, such as, cloves, cardamoms, cinnamon, and saffron etc. that I need for desserts and rice dishes.
Mortar and pestle