Recipe: Seedy Potatoes
In a medium saucepan, heat butter or oil over medium-high heat. Add onion and cook until golden brown, 8 to 10 minutes. Add the garlic and ginger and continue cooking for a couple...
Serves 4 to 6
- 4 tablespoons unsalted butter, or a combination of butter and peanut or vegetable oil
- 1 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon coriander seeds, lightly crushed
- 1 teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- 1 teaspoon fennel seeds
- 1 large ripe tomato, peeled and chopped
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 2 cups water
- 2 teaspoons kosher salt
- 5 medium red-skinned potatoes, peeled and cut into 1-inch cubes
1. In a medium saucepan, heat butter or oil over medium-high heat. Add onion and cook until golden brown, 8 to 10 minutes. Add the garlic and ginger and continue cooking for a couple of minutes.
2. Add coriander, cumin, mustard and fennel seeds, and cook for a minute or two until the mustard seeds begin to pop and the other seeds toast. Add tomato, turmeric, cayenne, lemon juice, water and salt; bring to a boil.
3. Add potatoes, stir and cover. Reduce heat and simmer until potatoes are tender, about 15 minutes. Remove cover, turn up heat and reduce cooking liquid, stirring, until lightly thickened.
Data per serving:
Saturated fat 4.94g
Monounsaturated fat 2.09g
Polyunsaturated fat 0.37g
From "Kitchen Sense: More than 600 Recipes
to Make You a Great Home Cook" by Mitchell Davis
When vice president of Sub Pop Records Megan Jasper isn't running things at the office, she's working in her garden at her West Seattle home where she and her husband Brian spend time relaxing.