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Potatoes Tarka (Potatoes with Cumin Seeds)

Vegetarian Times Issue: September 1, 2005 p.67

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This simple Indian cooking technique transforms boiled potatoes. If the cumin seeds cook too long and burn (they will look black and lose their fragrance), just start over with fresh oil and seeds before adding the potatoes.

Directions

Place potatoes in large saucepan with enough salted water to cover. Bring to a boil; reduce heat, and simmer 5 minutes, or until potatoes are tender. Drain well.
Heat oil in nonstick skillet over medium-high heat. Add cumin seeds, and cook 15 seconds, or until fragrant and brown. Stir in potatoes, salt and pepper. Adjust seasonings, and serve immediately.

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ingredient list

Serves 4

1 lb. new potatoes, quartered
2 Tbs. vegetable oil
1 Tbs. cumin seeds
1/2 tsp. salt
1/4 tsp. pepper

Nutritional Information

Per SERVING:

Calories	163
Protein	2g
Total fat	7g
Carbs	23g
Cholesterol	mg
Sodium	371mg
Fiber	2g
Sugars	g

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