Spicy Indian Potatoes - Recipe Review

[Guest guest]

I tried this recipe of Donna's from our Indian recipe files. Loved it, but

I cut back on the hot peppers to one, even though I do love hot food, and it

was perfect for my taste buds.Thanks Donna for this recipe. The spices

arejust right!Judy " Spicy Indian Potatoes "

 

4 medium or 3 large russet potatoes, peel and cut into 1/2 pieces

1 large onion chopped

1 garlic clove minced

1 tsp. cumin seeds

1 tsp. mustard seeds

3 jalapeno or serrano chilies cut in long thin strips

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1/2 tsp. tumeric

1/2 tsp. cayenne pepper

2 tablpns. cilantro fresh chopped

salt to taste

 

Heat the cumin and mustard seeds and stir them in a hot dry skillet until

they

start to pop.

Reduce heat to medium and add onions, garlic, chilies and a small amount of

water and cook until tender, add more water if necessary so onions and

garlic

don't stick.

Add potatoes, cumin, coriander, tumeric, cayenne pepper and salt. Mix well.

Add about 2/3 cup water to skillet and cover reducing heat to simmer and

cook

for 20 minutes stirring often. When potatoes are tender add a little more

water

if liquid has absorbed and stir.

Place in dish and sprinkle cilantro over top.

 

Enjoy!

[Guest guest]

You're welcome Judy. My family loves very spicy food. I personally don't. If

I make those for myself I cut the heat way down.

I will have to make these again real soon. I have so many recipes, I forgot

about this one.

Donna

Sent via BlackBerry from T-Mobile

 

 

" wwjd " <jtwigg

 

Thu, 25 Sep 2008 17:07:57

vegetarian_ group < >

Spicy Indian Potatoes - Recipe Review

 

 

I tried this recipe of Donna's from our Indian recipe files. Loved it, but

I cut back on the hot peppers to one, even though I do love hot food, and it

was perfect for my taste buds.Thanks Donna for this recipe. The spices

arejust right!Judy " Spicy Indian Potatoes "

 

4 medium or 3 large russet potatoes, peel and cut into 1/2 pieces

1 large onion chopped

1 garlic clove minced

1 tsp. cumin seeds

1 tsp. mustard seeds

3 jalapeno or serrano chilies cut in long thin strips

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1/2 tsp. tumeric

1/2 tsp. cayenne pepper

2 tablpns. cilantro fresh chopped

salt to taste

 

Heat the cumin and mustard seeds and stir them in a hot dry skillet until

they

start to pop.

Reduce heat to medium and add onions, garlic, chilies and a small amount of

water and cook until tender, add more water if necessary so onions and

garlic

don't stick.

Add potatoes, cumin, coriander, tumeric, cayenne pepper and salt. Mix well.

Add about 2/3 cup water to skillet and cover reducing heat to simmer and

cook

for 20 minutes stirring often. When potatoes are tender add a little more

water

if liquid has absorbed and stir.

Place in dish and sprinkle cilantro over top.

 

Enjoy!