Spicy Cumin-Infused New Potatoes
Elevate your side dish game with these Spicy Cumin-Infused New Potatoes. Inspired by the vibrant flavors of Indian cuisine and featuring a delightful blend of cumin seeds and spices, this recipe transforms small, tender new potatoes into a flavor-packed delight. The combination of earthy cumin, aromatic garam masala, and a hint of cayenne creates a warm, inviting aroma that will complement any meal. Perfect for a weeknight dinner or a special gathering, these potatoes, garnished with fresh cilantro, will not only please the palate but also add a splash of color to your plate.
N/A
Servings
145
Calories
8
Ingredients
Ingredients
new potatoes
2 lbs (scrubbed and peeled)
salt
1 tablespoon and 3/4 teaspoon (divided)
vegetable oil
2 1/2 tablespoons (for frying)
cumin seeds
1 teaspoon (whole)
ground cumin
1 teaspoon (for seasoning)
garam masala
1/2 teaspoon (for seasoning)
cayenne pepper
1/8-1/4 teaspoon (for seasoning)
fresh cilantro
2-3 tablespoons (chopped (or use dried))
Instructions
1
Begin by scrubbing the new potatoes under running water to remove any dirt or debris. Place the cleaned potatoes in a saucepan and fill it with enough water to cover them by about one inch.
2
Add 1 tablespoon of salt to the water and bring it to a boil over high heat. Once boiling, cover the pan and cook until the potatoes are just tender when pierced with a fork, approximately 15-20 minutes. Once cooked, drain the potatoes and set them aside to cool slightly before peeling.
3
In a large frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, add the cumin seeds and allow them to sizzle for about 30 seconds, releasing their aromatic flavor.
4
Gently add the peeled potatoes to the frying pan. Reduce the heat to medium and sauté the potatoes until they are lightly browned on all sides, turning occasionally to ensure even cooking.
5
Once browned, lower the heat to low. Sprinkle in the remaining 3/4 teaspoon of salt, ground cumin, garam masala, and cayenne pepper. Stir well to coat the potatoes evenly with the spices and cook for an additional minute to allow the flavors to meld.
6
Remove the pan from heat and fold in the chopped fresh cilantro just before serving, tossing to combine. Serve warm as a flavorful side dish.
Nutrition Information
6.25g
Fat
22.5g
Carbs
2.5g
Protein
3.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this potato dish?
The recipe is for Spicy Cumin-Infused New Potatoes.
What cuisine inspired this recipe?
This dish is inspired by the vibrant flavors of Indian cuisine.
How many calories are in a serving of these potatoes?
There are 145 calories per serving.
Is this recipe suitable for vegetarians?
Yes, this recipe is categorized as vegetarian.
What kind of potatoes are used in this recipe?
The recipe calls for 2 lbs of new potatoes.
How should I prepare the new potatoes before cooking?
You should scrub the new potatoes under running water to remove any dirt or debris.
How long should I boil the potatoes?
Boil the potatoes for approximately 15-20 minutes until they are just tender when pierced with a fork.
Do I need to peel the potatoes?
Yes, once the potatoes are cooked and cooled slightly, you should peel them.
What spices are needed for this dish?
The recipe uses cumin seeds, ground cumin, garam masala, and cayenne pepper.
How much garam masala is required?
You will need 1/2 teaspoon of garam masala.
Is this dish spicy?
Yes, the dish is described as spicy and includes cayenne pepper for heat.
How much cayenne pepper should I add?
The recipe suggests using between 1/8 and 1/4 teaspoon of cayenne pepper.
What is the role of cumin seeds in this recipe?
Cumin seeds are sizzled in hot oil for 30 seconds to release their aromatic flavor before adding the potatoes.
What type of oil is used for frying?
The recipe calls for 2 1/2 tablespoons of vegetable oil.
What garnish is used for these potatoes?
The potatoes are garnished with 2-3 tablespoons of chopped fresh cilantro.
Can I use dried cilantro instead of fresh?
Yes, the recipe specifies that you can use dried cilantro if fresh is not available.
How much fat is in this dish?
There are 6.25 grams of fat per serving.
What is the carbohydrate content?
Each serving contains 22.5 grams of carbohydrates.
How much protein do these potatoes provide?
This dish provides 2.5 grams of protein per serving.
What is the fiber content of this recipe?
There are 3.25 grams of fiber per serving.
Who is the chef associated with this recipe style?
The recipe is tagged as a Madhur Jaffrey recipe.
How should I sauté the potatoes?
Sauté the peeled potatoes over medium heat until they are lightly browned on all sides, turning them occasionally.
When should I add the ground spices?
Add the ground cumin, garam masala, and cayenne pepper after the potatoes have been browned, lowering the heat to low.
Should salt be added to the boiling water?
Yes, add 1 tablespoon of salt to the water before bringing it to a boil.
When do I mix in the cilantro?
Fold in the chopped cilantro just before serving, after removing the pan from the heat.
Is this a quick recipe to make?
Yes, it is tagged as 'quick and easy'.
What should the final appearance of the potatoes be?
They should be lightly browned and coated evenly with spices and fresh cilantro.
What heat level should I use to sizzle the cumin seeds?
The vegetable oil should be heated over medium-high heat for the cumin seeds.
How much total salt is used in the recipe?
The recipe uses 1 tablespoon for boiling and an additional 3/4 teaspoon for seasoning.
What is the best way to serve this dish?
It is best served warm as a flavorful side dish for dinner or special gatherings.