New Potatoes With Cumin

"This is a lovely, spicey way to prepare small new potatoes from Madhur Jaffrey's Quick and Easy Indian Cooking."
 
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photo by CulinaryQueen photo by CulinaryQueen
photo by CulinaryQueen
photo by Caitlin S. photo by Caitlin S.
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Scrub potatoes and put them in a saucepan. Cover with water to come about 1 inch above the potatoes.
  • Add 1 T salt to the water and bring to a boil. Cover and boil till potatoes are just tender. Drain and peel.
  • 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.
  • Put in potatoes. Turn heat down to medium.
  • Brown potatoes lightly on all sides.
  • Turn heat to low and add 3/4 t salt and ground cumin, garam masala and cayenne.
  • Cook, stirring, for a minute.
  • Add the cilantro just before serving and toss to mix.

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Reviews

  1. Very tasty!! Will definitely make again. Paired with Madhur Jaffrey’s spicy grilled chicken and turmeric rice. Way less expensive and just as tasty as Indian takeout.
     
    • Review photo by Caitlin S.
  2. Wonderful flavor! I used fingerling potatoes and left the skins on.
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
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Tweaks

  1. We liked this! I misread at first so used coriander seeds instead of cumin seeds. It still tasted really good. I also forgot to peel the taters but it didn't matter. Very easy to put together and has a nice 'kick' from the spices. Thanks for sharing pattikay!
     

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<p>Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends. <br /><br /><img src=http://www.recipezaar.com/members/home/353579/half%20marx-brothers-a-night-at-the-opera.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/2640.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/kaiserklan.jpg alt= /> <br /><br />My family moved across the country to southern California&nbsp;7 years ago. The first time I ever set foot on California soil (or anywhere in the West, for that matter) was the day I moved here. I experienced a form of culture/environment shock for about a year&nbsp;- even the air is different out here! For the first year, I would look at the roads and driveways that wind steeply up and down the foothills and think, Man, how does anyone drive on those in the winter? 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