Ingredients
-
1/2
-
5
-
1
-
1
-
2 - 3
-
2
-
1
-
2
-
2
-
1 1/2
-
-
-
-
-
Directions
East Indian-Inspired Potatoes With Mint,From jacobsfarm.com. There weren’t enough russet potatoes on hand in our pantry and I went ahead and substituted a few Yukon Golds. The turmeric was my addition. I’m confident that with a few simple modifications, this salad could be served cold in summertime. Will test!,This was great thanks Cookgirl. It looks like it has a heap of ingredients, but it comes together really quickly and is ever so simple to make. used two chilies and left the seeds in as we like it hot. I made this and let it cool to room temperature to serve-it was fantastic as a salad. The golden raisins were a nice touch with the spice, heat, herbs and lemon.
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Steps
|
1
Done
|
Soak Raisins in 1 Cup Very Hot Water For 10 Minutes Until Plump. Drain and Set Aside. |
|
2
Done
|
Cook the Potatoes in a Large Pot of Salted Boiling Water For 10-12 Minutes or *just* Until Fork Tender. Do not Overcook. |
|
3
Done
|
Drain Potatoes and Set Aside. |
|
4
Done
|
Heat Olive Oil or Ghee Over Medium Heat in Large Saute Pan. |
|
5
Done
|
Add the Red Onions, Drained Raisins, Chili Peppers, Ginger, Turmeric, Garlic, Cumin Seeds and Fennel Seeds. Cook For 10 Minutes, Stirring Occasionally. |
|
6
Done
|
Stir in the Potatoes and Most of the Spearmint (saving the Remaining Spearmint For Garnish.) Stir to Coat the Potatoes. |
|
7
Done
|
Toss With Lemon Juice; Season With Salt and Pepper. |
|
8
Done
|
Transfer to a Serving Bowl or Platter and Garnish With Lemon Wedges and Fresh Cilantro. |
