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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon salad oil |
1/4 teaspoon caraway seed |
1 teaspoon cumin seed |
1 cup finely chopped red onion |
2 cloves garlic, minced |
6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and minced |
2 teaspoons minced fresh ginger |
2 teaspoons ground dried turmeric |
3 cups diced cooked thin-skinned potatoes |
1 to 2 teaspoons minced fresh cayenne chili or ground dried cayenne |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh mint leaves |
2 tablespoons lime juice |
salt |
Directions:
1. In a 10- to 12-inch frying pan over medium-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 minutes.
2. Add onion, garlic, serranos, and ginger; stir until onion is limp but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 minutes.
3. Add cilantro, mint, and lime juice. Mix, then add salt to taste.
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