Tender potatoes, pan-cooked with robust spices, is a traditional dish in Indian foodways. Just boil cubed potatoes, then sauté them with onions, garlic, peppers, and spices, and garnish with fresh cilantro. Serve it as a side-dish with simmered lentils. The leftovers are delicious, too!
6 medium potatoes, peeled, diced in chunks (about 1 ½-inches)
Boiling water
1 tablespoon vegetable oil
¼ teaspoon cumin seeds
3 cloves garlic, finely minced
½ onion, finely diced
½ red bell pepper, finely diced
1 small green chili pepper, finely diced
½ cup diced tomatoes
Salt (as desired, optional)
1 tablespoon ground coriander
¼ teaspoon garam masala
¼ teaspoon dried mango powder (amchur; available online or in Indian spice shops)
2 tablespoons fresh cilantro, chopped
Recipe and photo by Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian
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