Potatoes with cumin seeds

Potatoes with cumin seeds

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

When designing the perfect menu, we often need a vegetable accompaniment that will not take away from the main event. This is just such a recipe. Delicious in its own right, it also complements many other flavours, so you can either serve it simply with Pooris or Parathas, or make it part of an Indian meal.

Ingredients

Quantity Ingredient
15g Ghee
or 1 tablespoon vegetable or canola oil
1 whole dried red chilli
1 teaspoon cumin seeds
4 large potatoes, peeled and diced
1 teaspoon turmeric
1/2-1 teaspoon salt, or to taste

To serve

Quantity Ingredient
Parathas
or Pooris

Method

  1. Heat the ghee or oil in a small wok or frying pan with a tight-fitting lid over a medium heat. Add the chilli and cumin seeds and heat until they begin to crackle. Immediately add the potato, turmeric, salt and 60 ml water and stir to mix through.
  2. Reduce the heat to low, cover the wok or pan tightly and cook for about 20 minutes, or until the potato is soft. Serve immediately.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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