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Potatoes Tarka (Potatoes with Cumin Seeds)

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.

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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.

Servings
4

Ingredients

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

Preparation

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.

Nutrition Information

  • Calories 163
  • Carbohydrate Content 23 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 2 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 371 mg
  • Sugar Content 0 g