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Total: 40 minutes
Yield: Serves 6
Ingredients
* 4 tablespoons canola or other vegetable oil, divided
* 2 teaspoons black or brown mustard seeds
* 2 teaspoons yellow mustard seeds
* 2 teaspoons cumin seeds
* 1/2 teaspoon turmeric
* 2 pounds small Yukon Gold potatoes, rinsed but not peeled, halved
* About 1 tsp. salt
* 1/2 teaspoon pepper
* 2 teaspoons coarsely ground coriander seeds
* 1/2 teaspoon ground cumin
* 1/4 teaspoon cayenne
* 1/4 cup roughly chopped cilantro
Preparation
1. Heat 2 tbsp. oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes, 1 tsp. salt, and pepper.
2. Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes.
3. Add remaining 2 tbsp. oil, coriander, cumin, cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes. Stir in cilantro.
Yield: Serves 6
Ingredients
* 4 tablespoons canola or other vegetable oil, divided
* 2 teaspoons black or brown mustard seeds
* 2 teaspoons yellow mustard seeds
* 2 teaspoons cumin seeds
* 1/2 teaspoon turmeric
* 2 pounds small Yukon Gold potatoes, rinsed but not peeled, halved
* About 1 tsp. salt
* 1/2 teaspoon pepper
* 2 teaspoons coarsely ground coriander seeds
* 1/2 teaspoon ground cumin
* 1/4 teaspoon cayenne
* 1/4 cup roughly chopped cilantro
Preparation
1. Heat 2 tbsp. oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes, 1 tsp. salt, and pepper.
2. Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes.
3. Add remaining 2 tbsp. oil, coriander, cumin, cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes. Stir in cilantro.