Ingredients
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2
-
1
-
1/2
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Summer Potatoes with Spring Onions,My favourite for the last 30 years of my being!,I agree with Charishma, these are interesting-looking; the turmeric lends a gold hue to the potatoes and, of course, they’re flecked with green from the onions. I liked it. Great tasting potatoes, but really dry. used russets; maybe red or Yukon Gold boiling potatoes would have been less dry. With all the cumin, these potatoes lend themselves well to anything Southwestern. I topped mine with a little fat free sour cream to counteract the dryness. I should think salsa and guacamole would also be great.,AWESOME! SPLENDID! REALLY TASTY! Welcome to Zaar, Mini! I was soo glad to see you back with a recipe, that I knew I had to make it rightaway. Luckily, I had just exact spring onions to make this as a side dish for lunch this afternoon for my dad and me. It was ready even before I knew it and we enjoyed it with bread and rotis. Dad and me both admired the interesting look of this dish. A definite keeper! Will make again!
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Steps
|
1
Done
|
Peel and Chop/Mash the Potatoes Coarsely. |
|
2
Done
|
Heat Oil in Pan (on Medium Heat) and Add All the Spices and Salt. |
|
3
Done
|
Add Potatoes and Onions and Keep on Tossing Gently on Medium Heat For About 4 Minutes. |
|
4
Done
|
Toss Them After Every 20 Seconds or So. |
|
5
Done
|
Serve With Steamed Rice, Arabic Bread, Normal Bread, Indian Bread or Eat It Without Any Accompanyment. |
|
6
Done
|
It Is Just Right to Cook in Summer. |
