|Copyright 2012 LtDan'sKitchen blogs|
Jeera Potatoes - Adapted*
2 lbs potatoes
4 tbs canola oil
2 tbsp ginger, peeled and finely diced
1 tbsp cumin seeds
1 jalapeno pepper, deseeded and diced
1 1/2 tsp lemon juice
salt and pepper
cilantro to garnish
1. Peel the potatoes and boil in a large pot with enough water at medium
high heat until cooked through. Drain and cut into 1-inch cubes. Set
2. Heat the oil in a large skillet and saute the ginger and cumin seeds over
medium heat. Saute for 2-3 minutes. Add the jalapeno and cook for
3. Add the potatoes and season with salt and pepper. Cook the potatoes
for about 6-8 minutes turning them over halfway through, allowing them
to turn light brown and crispy.
4. Drizzle in the lemon juice and turn one last time. Add the cilantro and
mix well. Serve right away.
*Vijayakar, Sunil: 30 Minute Indian, Laurel Glen Publishing, San Diego:2000.