This is one of the most popular everyday techniques for cooking vegetables in North India. It’s so simple: cooked vegetables are pan-seared in a spice-infused oil. Any seasonal vegetable will work although starchy vegetables like potatoes, sweet potatoes, taro root, and plantains are preferred. The potatoes are great at breakfast or with grilled meats. For a vegetarian meal, roll them in a flatbread or stuff them in pita pockets with lettuce and tomato slices.
Makes 4 servings.
- 1 1/2 pounds small waxy or new potatoes
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon tumeric
- coarse salt to taste
- 2 tablespoons minced fresh coriander (cilantro) leaves and tender stems
DIRECTIONS 1. Boil the potatoes in their jackets until tender but not cracked open. Drain. When cool enough to handle, quarter the potatoes. Leave the skin on.
2. Heat the oil in a large heavynonstick sauté pan over medium-high heat. Add the cumin seeds and sauté until they turn several shades darker, about 1 minute. Add the tumeric and potatoes and sauté, tossing frequently, until the potatoes are nicely browned., about 10 minutes.
3. Sprinkle with fresh coriander and serve hot, at room temperature, or cold.