Description
A quick and flavorful Indian-inspired dish of tender baby potatoes pan-fried and coated in aromatic spices, finished with fresh lime and cilantro.
Ingredients
- 3 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 1 lb baby potatoes, halved
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 2 teaspoons green chili paste
- Juice of one lime
- Salt to taste
- 3 tablespoons fresh cilantro, chopped
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add cumin seeds and cook until they begin to crackle and release aroma.
- Add halved baby potatoes and pan-fry, stirring occasionally, until lightly golden.
- Reduce heat to medium, cover, and cook for about 10 minutes until potatoes are tender, stirring occasionally.
- Add green chili paste, turmeric powder, garam masala, lime juice, and salt.
- Stir well to coat the potatoes evenly and cook for 1–2 minutes to blend flavors.
- Remove from heat and garnish with fresh chopped cilantro.
- Serve hot.
Notes
- Adjust chili paste to control spice level.
- Cut potatoes evenly to ensure consistent cooking.
- Do not overcrowd the pan to allow proper browning.
- Add sautéed onions, bell peppers, or peas for variation.
- For extra richness, stir in a small amount of butter at the end.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze cooked potatoes for up to 6 months; thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
