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Indian Potatoes

Healthycooking's picture
  Red thin skinned potatoes 1 1⁄4 Pound, scrubbed (Small Ones)
  Butter/Margarine 2 Tablespoon
  Red bell pepper 6 Ounce, seeded and cut into thin slivers (1 Medium Size)
  Onion 1 Medium, cut into thin slivers
  Ground cumin 1 Tablespoon
  Ground coriander 1 Teaspoon
  Hot chili oil 1⁄4 Teaspoon (Purchased Hot Chili Oil, Or To Taste)
  Chopped cilantro 15 Gram (1/3 Cup)
  Non-fat sour cream 120 Milliliter (1/2 Cup)
  Cilantro sprig 3
  Salt To Taste

1. Cut potatoes crosswise into 1/4-inch (6-mm) slices. Melt butter in a wide nonstick frying pan or wok over medium-high heat. Add potatoes, bell pepper, onion, cumin, coriander, Hot Chile Oil, and 3 tablespoons (45 ml) water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes; do not scorch). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry.
2. Remove pan from heat. Sprinkle potato mixture with chopped cilantro and mix gently. Spoon into a serving bowl, top with sour cream, and garnish with cilantro sprigs. Add salt to taste

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