Indian Potatoes with Black & Yellow Mustard Seeds
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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