When it gets cold out, I love to have spicy food. I’ll eat anything if it’s spicy so when I found this potato recipe in the Toronto Star, I had to try it. I made some changes to it, but the final result are tangy and spicy potatoes, with a different kick to them. They can be served as a side, but I added them warm to my salad as a topper. Delish!
750g potatoes, cut into 1-inch chunks
1 cup cilantro leaves
4 dried red chillies, broken into pieces
1 tsp ground cumin
juice of 1 1/2 lemons
1/4 cup water
3 tbsp oil
1 tsp cumin seeds
3 garlic cloves, coarsely chopped
1/2 tsp garam masala
1/2 tsp salt
In blender, blend cilantro, 1 dried red chili, ground cumin, and lemon juice. In a pan, heat the oil over medium heat. Add the cumin seeds, remaining red chillies, and garlic. Cook for about 1 minute. Add the potatoes and cook for about 4 minutes, until slightly browned. Add in the garam masala, salt, and cilantro blend. Cook until sauce thickens, about 1 minute or so. Add the water and lower the heat. Cook, covered, until potatoes are tender, about 15 minutes. Enjoy!