Name: Ethné de Vienne’s Indian-Style Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 cups (1 litre) unpeeled potatoes cut into 1-inch (2.5-cm) cubes; 1 teaspoon (5 ml) ground turmeric; 1 cup (250 ml) fresh or frozen peas (or to taste); 2 teaspoons (10 ml) Panch Phoron (Indian five-spice blend) or cumin seeds; 1/4 cup (60 ml) ghee or vegetable oil; 8 cloves garlic, finely chopped; 1 tablespoon (15 ml) finely chopped fresh ginger; 1 teaspoon (5 ml) hot pepper flakes; Fresh cilantro, to taste (or basil); Lemon juice, to taste; Salt and pepper

Preparation

- In a pot of salted water, cook the potatoes with the turmeric until tender, about 10 to 12 minutes. Add the peas 2 minutes before the end of cooking the potatoes. Drain. Do not rinse.
- In a large preheated skillet or wok, cook the Panch Phoron or cumin in the ghee for few seconds. Add the garlic, ginger, and pepper flakes and sauté for about 15 seconds. Add the potatoes and peas and cook for about 2 minutes, stirring continuously. Season with salt and pepper.
- Remove from the heat and stir in the cilantro and lemon juice, to taste.

Ethné de Vienne’s Indian-Style Potatoes

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Preparation

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