Sauteed Potatoes With Cumin And Wine Recipes

Steps:

• Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
• Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
• Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.

Steps:

• Chop onions coarsely.
• Scrub potatoes but do not peel. Slice thinly. Heat oil in heavy skillet and cook potatoes and onions over medium heat, turning often to brown on both sides.
• When potatoes are brown, reduce heat to simmer. Add wine, pepper and cumin. Cover and cook over very low heat, turning potatoes occasionally until they are tender, about 25 minutes.

Steps:

• Place potatoes, unpeeled, in a saucepan with water to cover and salt.
• Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into 1/4-inch slices.
• Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.
• Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and serve immediately.

Steps:

• Boil potatoes till cooked but firm.
• Peel and cube them.
• Sprinkle with salt, turmeric powder and paprika. Mix well.
• Heat oil in a pan.
• Toss in cumin seeds and stir-fry for a few seconds.
• Saute the potatoes for a few minutes.
• Lower flame and cook covered till lightly roasted and golden.
• Stir in the red and green bell peppers.
• Cook for a few minutes.
• Serve hot with rotis or bread or puris or parathas.