READY IN 35 mins

Curried Cumin Potatoes

Read Reviews (49)

"A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish." — DRAGONSBANE

Directions

Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

May 22, 2010

Delicious! I have one suggestion. When I was in Nepal a year ago, I watched someone make this recipe, only minus the cilantro (a delicious variation!) and I think with some red pepper. To make the flavor go all the way through the potatoes, she simply fried cut raw potatoes with the spices, and at least 4 Tbls of oil, for about 5 minutes and then added water and then pressure cooked everything together. The flavor went all the way through the potatoes! I have done this with just a covered pot and let it cook longer. Glad this great dish is on the site!

—missliss

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Most Helpful Critical Review

Aug 02, 2010

I just made these with the recommended spices, but it was quite bland. Next time I will double the spices and add fresh minced garlic. Hope this is helpful! This recipe has potential, I'll try again. :)

—elena

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70 Ratings

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Jan 07, 2004

A Keeper - you must like cumin and curry!!! Had to use regular potatoes - put them whole in jackets in water, brought to boil, boiled another 20 min. When cooled, peeled off jackets. Cut potatoes into 1/4 in. slices. Followed recipe - having to use a bit more oil than called for. They are great hot and at room temperature - and what little was left I ended up noshing on cold for a snack the next day.

—Aspiring Chef Rita

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Sep 16, 2007

A truly delicious side dish! We had it with Basmati rice and Indian Chicken Curry II. I did follow the advice of a previous reviewer and reduced the salt to just 1 tsp.. It was excellent.

—Nandabear

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Apr 15, 2007

I made this dish last night and it was a huge hit! I also added liquid because I wanted more of a curry dish than a dry dish. I cut the potatoes first and then boiled them. I also used half of the turmeric powder. Once the potatoes were done, I drained them and added one bullion cube and 1 can of evaporated milk (could have also used a can of coconut milk but didn't have any) to them. Then mixed the spices with the dish and added salt to taste. I also loved the cilantro, it was a subtle yet great twist!

—vane

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Mar 29, 2004

Chef Brian Aragon wrote: "A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish." "Curry" is a generic term for a powder which is a combination of many spices. As such, it's use in this dish may be seen as essentially redundent. Look at a container of "curry" and you will see many of the spices he added.

—MARCELD

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Jul 29, 2008

YUM!! I thought I did boil the potatoes too long because they got squishy in the skillet but they did turn out well! I had to use cumin powder since I didn't have cumin and my curry powder already had tummeric in it so I just added a little more curry powder (we get our curry from the Vietnamese store). Very good!! Accopanied my baked curry chicken well! THANK YOU!!!!!

—Verna

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May 19, 2010

Enjoyable recipe, I think next time I am going to try using the same ingredients but roast in the oven instead, also think I will reduce the turmeric to 1 teaspoon. Thank you for sharing.

—TheBritishBaker

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Nutrition

Calories
128 kcal
6%

Carbohydrates
21.4 g
7%

Cholesterol
0 mg
0%

Fat
4 g
6%

Fiber
3 g
12%

Protein
2.7 g
5%

Sodium
451 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Curried Cumin Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 128
Calories from Fat: 36

% Daily Value *
Total Fat 4g 6 %
Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 451mg 18 %
Potassium 540mg 15 %
Total Carbohydrates 21.4g 7 %
Dietary Fiber 3g 12 %
Protein 2.7g 5 %
Sugars 1g
Vitamin A 2 %
Vitamin C 38 %
Calcium 4 %
Iron 76 %
** Thiamin 11 %
Niacin 15 %
Vitamin B6 22 %
Magnesium 15 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.