10545 Indian New Potatoes with Turmeric 20 mins 15 mins 2 to 4 servings Wed Aug 16 15:20:00 -0700 2006 Mon Feb 25 11:23:12 -0800 2008 Indian Licensed http://www.chow.com/recipes/10545 Mon, 25 Feb 2008 19:23:12 GMT Potatoes go Indian Potatoes go Indian in this spiced, quick preparation. Potatoes go Indian in this spiced, quick preparation that’s easy enough to whip up for a weeknight meal.

What to buy: Look for fresh turmeric in Korean and Southeast Asian markets. Choose plump, firm, clean “fingers” of turmeric with no signs of shriveling or wilting. Purchase high-quality powdered turmeric, as cheaper types may be unpleasantly acrid. Note that turmeric’s color will fade if stored too long.

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  • Cut potatoes into small dice. Heat vegetable oil in a wok or frying pan over medium heat.
  • When hot, quickly add asafetida, then black mustard seeds and cumin seeds, then stir in the potatoes. Sprinkle in turmeric and cook, shaking often, for about 15 minutes, or until lightly browned and almost cooked through.
  • Just before the potatoes are done, sprinkle in coriander, ground cumin, cayenne, and salt to taste. Drain any excess oil in a colander before serving.
    • ]]>     http://www.chow.com Aliza Green 51 Side Dish 69 1 1/2 pounds unpeeled new potatoes

    ]]>     6 tablespoons vegetable oil

    ]]>     270 Pinch of asafetida (optional)

    ]]>     310 1 tablespoon black mustard seeds

    ]]>     283 1 teaspoon cumin seeds

    ]]>     293 1 teaspoon turmeric

    ]]>     282 1 teaspoon ground coriander

    ]]>     1 teaspoon ground cumin**

    ]]>     277 1/2 teaspoon cayenne

    ]]>     257 potatoes 745 ethnic 393 exotic 435 vegetarian 644 summer 332 vegan 748 indian summer 184 vegetables 1023 aliza green 836 adventurous 1619 omnivore 7306 weeknight 384 easy 695 quick