Ingredients
-
1 1/4
-
2
-
1
-
1
-
1
-
1
-
1/4
-
1/3
-
1/2
-
-
-
-
-
-
Directions
Indian Potatoes,Another Sunset Cookbook recipe using traditional Indian spices in addition to hot chili oil and nonfat sour cream to temper the spicy flavors a bit.,I made these to go with your Grilled Tandoori Chicken posted on “Just A Pinch”. Perfect combination! You need a really large skillet to cook these properly, otherwise you just have to pile them up and steam them. Loved the flavors and the addition of cilantro. Thanks for sharing! Made for FYC tag game on Yuku.,I enjoyed the Indian spices with these potatoes. I added a chopped serrano chili, and loved the added heat it gave to the dish. I also left out the sour cream- just a personal preference. My potatoes took a lot longer to cook, but I may have sliced them too thick. [Made & Reviewed for PRMR]
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Steps
|
1
Done
|
Cut Potatoes Crosswise Into 1/4 Inch Slices. Melt Butter in a Wide Nonstick Frying Pan or Wok Over Medium High Heat. Add Potatoes, Bell Pepper, Onion, Cumin, Coriander, Hot Chile Oil and 3 Tablespoons Water. Stir-Fry Gently Until Potatoes Are Tinged With Brown and Tender When Pierced (about 15 Minutes); Do not Scorch. Add Water, 1 Tablespoon at a Time, If Pan Appears Dry. |
|
2
Done
|
Remove Pan from Heat. Sprinkle Potato Mixture With Chopped Cilantro and Mix Gently. Spoon Into a Serving Bowl, Top With Sour Cream, and Garnish With Cilantro Sprigs. Add Salt to Taste. |
