Tangy & Spicy Potatoes

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!

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