“Spiced potatoes - Recipe from October, 2010 Yoga Magazine.”
READY IN:
35mins
SERVES:
5
YIELD:
4-6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and cut potatoes into 1 inch chunks. Place in 3-4 qt pan & cover with water. Bring to boil and simmer until tender. Drain.
  2. Rinse & dry pan, set over medium-high heat. When hot add oil, mustard seeds, & cumin seeds. Cover pan after seeds pop; add onion, cashews, 2 Tbs. chili and salt. Stir often until onions begin to brown, stir in turmeric & potatoes.
  3. Add more salt & chili to taste.
  4. Cover, cook over low heat, stirring occasionally until hot. Add water if potatoes stick. Stir in lime juice, remove from heat and serve.

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