Ingredients
- 1 tablespoon Salad oil
- 1/4 teaspoon Caraway seed
- 1 teaspoon Cumin seed
- 1 cup Red onion, finely chopped
- 2 Cloves garlic, minced
- 6 Serrano chile, minced
- 2 teaspoons Fresh ginger, minced
- 2 teaspoons Turmeric, ground
- 3 cups Potatoes, cooked & diced
- 2 teaspoons Cayenne pepper, (fresh if possible)
- 1/4 cup Fresh cilantro, chopped
- 1/4 cup Fresh mint leaves, chopped
- 2 tablespoons Lime juice
- Salt
Make it step by step
- 1. In a 10- to 12- inch frying pan over med-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 min.
- 2. Add onion, garlic, serranos, and ginger; stir until onion is limp-translucent but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 min.
- 3. Add Cilantro, mint, lime juice, and salt to taste.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.