Cumin and turmeric tempered potatoes
Simple is always good, and this great recipe cannot get simpler. This is a very traditional recipe that has been given a contemporary twist and presentation. i do love potatoes, but I cook them very rarely due to their high carbohydrate content. So when I cook them, the recipe should be spectacular. This is that recipe.
I like to use baby potatoes for this recipe, though regular ptatoes will work, mainly for the visual impact, In addition, I tend to leave the skin on to aviod food waste and the skins provide a nice texture to the dish. The soft potatoes are coated with whole cumin seeds that crunch on your palate and the chilies add a hint of spice, This is a dish that will disappear fast on the table so make a large batch.
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1 lb baby potatoes, or regular potatoes
1 teaspoon turmeric
1 teaspoon salt
Water, as needed
3-4 tablespoons oil
1 tablespoons cumin seeds
2 tablespoons garlic, minced
1-2 dried red chilies
2 shallots, finely diced
2-3 green chilies, halved
1 tablespoon ginger paste
1/2 teaspoon turmeric
1 tablespoon lime juice
Cilantro, minced, to garnish
Add the potatoes, salt and turmeric to a deep pan and cover with water. Boil till the potatoes are cooked, 15-30 minutes, depending on the size of the potatoes. Check the potatoes by piercing a skewer through them, it should go through with minimal resistance. Do not overcook the potatoes and make them mushy, a little bite will provide a delicate texture. Remove and cool in cold water. You can cut the potatoes into halves or quarters depending on the size of the potatoes. Set aside.
Heat the oil in a wide pan and add the cumin seeds. when they crackle, 10-15 seconds, add the garlic and red chilies. cook till the garlic is a golden brown, about 30-40 seconds. Add the shallots and sauté till they are golden. Add the green chilies and the ginger and cook for 1 minute till the ginger paste is cooked and does not smell raw,.. Add the turmeric and give a quick stir. Add the potatoes and salt and toss well to coat them with the mix. Fry for 2-3 minutes till the spices coat the potatoes and the outside of the potatoes are crunchy. Squeeze in the lime juice and toss again.
Serve hot garnished with cilantro.