Spicy potatoes are a wonderful dish to serve as a starter, snack or side dish.
- 3 medium red potatoes
- 2 tbsp oil
- 1/2 tsp caraway seeds Jeera
- 1 tsp crushed coriander seeds coriander
- 1 tsp crushed fennel seed sauna
- 1/4 tsp fenugreek seeds math
- 1 tsp shredded ginger
- 1/4 tsp black pepper
- 2 green chilies, cored and sliced long ways
- 1 tsp salt-
- 2 tsp lemon juice
- 2 tbsp chopped coriander hara dhania
Peel strips of skin from the potatoes; leave some of the skin to add color. Cut the potatoes into bite-sized cubes.
Place the potatoes and a teaspoon of salt in a saucepan. Cover with water and cook on medium until they are soft but not mushy. When the potatoes are cooked, drain the water and set aside.
Heat the oil in a frying pan over medium heat. Test the heat by adding a pinch of cumin to the oil; if it cracks immediately, the oil is ready. Add the cumin. When cumin crackles, add coriander, fennel, fenugreek seeds and shredded ginger. Saute for about half a minute.
Add potatoes and fry the mixture over medium heat until light golden brown.
Add salt, black pepper and green chilies. Roast another two to three minutes. Turn off the heat and add the lemon juice and coriander mixture. Adjust salt, lemon and pepper to your taste.
Originally posted 2007-09-25 14:51:23.