CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
SPICY-SOUR POTATOES WITH CUMIN
Provided by Bryan Miller
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large pot of boiling water, cook the potatoes. Remove from water and set aside to cool. Cut them into half-inch cubes.
- Heat the oil in a large nonstick fry pan over medium-high heat. Add the asafetida, then the cumin seeds and the ajwain.
- Ten seconds later, add the ginger. Stir once or twice only, then add the potatoes, ground cumin, amchoor, cayenne, lemon juice, salt and pepper. Stir thoroughly, and heat through. Add the coriander, mix again and serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 347 milligrams, Sugar 1 gram, TransFat 0 grams
SICHUAN HOT AND SOUR POTATO
My husband had this dish on a recent trip to China and came home raving about how delicious it was. It is super spicy, tangy, simple, and oh-so tasty.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Peel potatoes and cut into 1/4-inch matchsticks. Rinse under running water until water runs clear. Soak potatoes in water for 5 to 10 minutes.
- Drain potatoes and pat dry.
- Heat a wok over medium-high heat. Add oil. Add pepper flakes and ground Sichuan pepper to the hot oil; cook and stir until fragrant, about 30 seconds. Add potatoes and garlic; toss and cook until potatoes begin to soften, about 5 minutes. Add vinegar, soy sauce, and salt; toss to combine. Cook until flavors have infused, 1 to 2 minutes.
- Serve garnished with cilantro leaves.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 29.3 g, Fat 7.5 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 538.9 mg, Sugar 1.6 g
SPICY POTATO SKINS
Make and share this Spicy Potato Skins recipe from Food.com.
Provided by merney
Categories < 60 Mins
Time 55m
Yield 8 potato skins, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Rub the potatoes with a little bit of olive oil and lightly salt the skins, Bake for 35 to 40 minutes, until tender.
- Cut the potatoes in half, and when cool enough to handle, scoop out the warm flesh into a bowl. Add the milk, butter, cheese, and scallions and stir until smooth. Season with salt and pepper.
- Preheat the broiler. Scoop the mashed potatoes into the hollowed-out halves. Top with a bit of cheese and place under the broiler until the tops are cripsy. 3 to 5 minutes.
- Mix the chipotle with the sour cream and place a dollop on top of each cooked potato. Finish with a bit of crumbled bacon and jalepenos.
Nutrition Facts : Calories 457.9, Fat 29.1, SaturatedFat 13.8, Cholesterol 60.8, Sodium 468.7, Carbohydrate 35.8, Fiber 4.4, Sugar 2.1, Protein 14.2
DUM ALOO (FRIED POTATOES IN SPICY SAUCE )
This is a north Indian (Kashmiri) dish , traditionally the recipe is made with potatoes cooked in yogurt. This is not the authentic recipe. Its my take on the Dum Aloo. Tastes equally great. It can be served with rice/roti/paratha/naan.
Provided by Samiksha
Categories Curries
Time 50m
Yield 8 dum aloo, 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel the potatoes and pierce them all over with a fork.
- Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
- In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle).
- Add onions and saute them till they become translucent.
- Add the ginger garlic paste and saute them till they loose the raw smell.
- Add the tomatoes and cook then covered for 5 minutes.
- Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
- Add the yogurt and keep stirring the yogurt until it comes to a boil.
- Now add salt and stir.
- Add about 2 cups of water and bring to a rolling boil.
- Add the potatoes and cook for 15 minutes on medium heat, covered.
- Add sugar and cook for 5 more minutes.
- Garnish with chopped cilantro.
Nutrition Facts : Calories 342, Fat 8, SaturatedFat 1.1, Sodium 111.1, Carbohydrate 63.4, Fiber 11.1, Sugar 9.3, Protein 7.5
SAUTEED POTATOES WITH CUMIN AND WINE
Provided by Marian Burros
Categories easy, side dish
Time 40m
Yield 3 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 5 grams
INDIAN CUMIN POTATOES ( JEERA ALOO )
A nice Indian-style twist on potatoes. The fried whole cumin seeds have a unique slightly nutty flavor. A good way to use up leftover boiled potatoes. Eat with fried meat or rolled in a wheat tortilla with some chopped tomato and salad and a sprinkle of lemon juice for a vegetarian meal. Serve either hot, warm or cold. - I got the recipe from Julie Sahni's "Introduction to Indian Cooking".
Provided by Inge 1505
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
- Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
- Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
- Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
- Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
- Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
- NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.
Nutrition Facts : Calories 164.2, Fat 3.7, SaturatedFat 0.5, Sodium 341.5, Carbohydrate 30.2, Fiber 3.9, Sugar 1.4, Protein 3.6
SPICY POTATOES
This too is from BBC's saturday kitchen by Manju Malhi.It is a accompaniment for the tandoori chicken.
Provided by UmmAzhar
Categories Potato
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- For the potatoes, preheat the oven to 220C/425F/Gas 7.
- Cut the potatoes into 2-3cm/1in squared cubes. Bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. Drain well.
- Heat the oil in a large roasting tray on the hob and add the potatoes, tossing to coat in oil until browned. Season well.
- Roast in the oven for 40-50 minutes until crisp and golden and cooked through.
- Once roasted, add the spices to the oil.
- Toss potatoes in the tempered spices and serve.
Nutrition Facts : Calories 693.1, Fat 14.5, SaturatedFat 2, Sodium 48.1, Carbohydrate 129.5, Fiber 16.5, Sugar 5.8, Protein 15.1
CANARY ISLANDS SPICY POTATOES
Steps:
- In a saucepan combine the potatoes, unpeeled, with enough cold water to cover them by 1 inch, bring the water to a boil, and simmer the potatoes for 15 to 20 minutes, or until they are just tender. In a small bowl whisk together the oil, the vinegar, the garlic, the cumin, the paprika, and the red pepper flakes until the dressing is combined well. Drain the potatoes, pat them dry, and in a bowl toss them with the dressing, the scallions, the parsley, and salt and pepper to taste.
BAKED POTATOES WITH SPICED SOUR CREAM
Give oven-baked potatoes a flavorful kick by crowning them with green onions, cilantro & cumin. Enjoy our Oven-Baked Potatoes with Spiced Sour Cream.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 8 servings, 1 potato each.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Prick potatoes in several places with fork. Bake 1 hour or until tender.
- Meanwhile, mix remaining ingredients until well blended; cover. Refrigerate until ready to use.
- Split potatoes. Serve topped with the sour cream mixture.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
CUMIN POTATOES
This is a regular family favourite that we serve with Moroccan or Lebanese style meals. Or Greek or Italian-whatever we feel like I guess! And we love these so much, 2 spuds each is almost not enough!
Provided by JustJanS
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut into 2cm cubes.
- Place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper.
- Pour the oil over and tumble the potatoes around until they are well covered.
- Bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes.
- Serve with Eastern style meals.
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