+GF +SF
This is by far my most favorite potato meal for when the month runs longer than your paycheck. If you always have potatoes, rice and spices on hand you can make this flavorful Indian meal anytime. I serve mine with Indian mango pickles. —KH
SERVES 4
4 cups (720 g), chopped, peeled Idaho potatoes (about 4 large)
1 tbsp (15 ml) mild oil
2 tsp (5 g) cumin seeds
1½ tsp (3 g) ground coriander
½ tsp ground cumin
½ tsp ground turmeric
½ tsp chile powder, like cayenne (optional)
1 tsp grated ginger
½ tsp salt
½ cup (120 ml) water
¼ cup (10 g) chopped cilantro
Cover the potatoes with water in a medium saucepan and bring to a boil. Then turn the heat down to a simmer and cook until you can pierce a potato easily with a fork. This will take about 10 minutes. Strain the water off and set aside.
Heat the oil over medium heat in a large sauté pan.
Once the oil is hot, add the cumin seeds and toast for about 1 minute, or until they start to become fragrant.
Stir in the coriander, ground cumin, turmeric and chile powder (if using). Then cook for another minute, until the spices become more fragrant.
Mix in the ginger, salt and water. Add the potatoes and toss them in the spice paste. Serve topped with chopped cilantro.
*SEE PHOTO INSERT