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Indian Potatoes with Black & Yellow Mustard Seeds

Recipes »  Side Dish  »  Potatoes

Joanne Weir recipe

Yield: 6 Servings Ready in 40 minutes

Cuisine: IndianMain Ingredient: Potatoes

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Servings          
Original recipe makes 6 Servings
3 tbsCanola Oil; divided
2 tsp eachcumin, mustard seeds; black and yellow
1/2 tspturmeric
2 lbssmall yukon gold potatoes; rinsed, halved, don't peel
salt and pepper
2 tspcoriander seeds; toasted, coarsely ground
1/2 tspcumin; toasted, ground
1/4 tspCayenne pepper
1/4 cupFresh Cilantro; roughly chopped

Indian Potatoes with Black & Yellow Mustard Seeds Preparation

1. Heat oil; add mustard seeds over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds, turmeric, and then potatoes, s&p.

2. Add a little oil, coriander, cumin, cayenne and cook uncovered turning occasionally till potatoes are golden, 8-10 min. Stir in cilantro and black salt or fleur de sel.

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Calories Per Serving: 181
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