Cumin Potatoes

This is great on its own or as an accompaniment

Cumin Potatoes

This is a very simple but tasty Indian vegetarian dish. If you want to give potatoes a real zing, then this is a winner. You can eat it hot or cold, personally I prefer it warm.

My favorite way of serving this is with roast chicken pieces and garden peas, the flavours and textures seem to complement each other very well.

If you like it really spicy just add a bit more chilli powder (just be careful!)

SERVES 4

Ready in around 45 minutes

Ingredients

  • 60ml (4 table spoons) of vegetable or olive oil
  • 1 1/2 teaspoons of cumin seeds
  • 1/2 teaspoon ofturmeric
  • 1/4 teaspoon of chili powder
  • 4cm (1.5 inches) fresh root ginger, peeled and finely chopped
  • 600 grams potatoes, peeled and cut into 1cm square pieces

Method

1. Heat the oil in a sturdy frying pan, with a lid, set it over a medium heat.
2. toss in the cumin seeds and swirl around in the oil for about 30 seconds, until they have darkened in color.

3. Turn the heat to low, add the turmeric, chili powder, and ginger then fry for a further 30 seconds.

4. Add the diced potatoes, stir well to coat them in the spices and cover the pan. Cook over a very low heat for about 45 – 60 minutes or until soft.

5. Stir once or twice during cooking to make sure the potatoes do not catch on the bottom of the pan.
Serve warm as an accompaniment or they are just great on their own!

Nutrition: Per serving

Kcal 340, fat 32g, saturates 15g, carbs 13g, sugars 15g, fiber 9g, protein 8g, salt 1.9g