Ethné De Vienne’s Indian-Style Potatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A recipe from Ethné de Vienne with Ricardo. Ingredients:
4 cups potatoes, unpeeled, cut into 1-inch cubes |
1 teaspoon ground turmeric |
1 cup fresh peas (or to taste) or 1 cup frozen peas (or to taste) |
2 teaspoons panch phoron (indian five-spice blend) or 2 teaspoons cumin seeds |
1/4 cup ghee or 1/4 cup vegetable oil |
8 garlic cloves, finely chopped |
1 tablespoon fresh ginger, finely chopped |
1 teaspoon hot pepper flakes |
fresh cilantro, to taste (or basil) |
lemon juice, to taste |
salt and pepper |
Directions:
1. In a pot of salted water, cook the potatoes with the turmeric until tender, about 10 to 12 minutes. Add the peas 2 minutes before the end of cooking the potatoes. Drain. Do not rinse.
2. In a large preheated skillet or wok, cook the Panch Phoron or cumin in the ghee for few seconds. Add the garlic, ginger, and pepper flakes and sauté for about 15 seconds. Add the potatoes and peas and cook for about 2 minutes, stirring continuously. Season with salt and pepper.
3. Remove from the heat and stir in the cilantro and lemon juice, to taste.
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