"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
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new potatoes, cut into 1/4 inch thick pieces
coarse sea salt
ground black pepper
chopped fresh cilantro
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!
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. :)
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.
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.
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!
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.
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!!!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Cumin Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 36
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