Serves: 4
Total Calories: 212

1 1/2 teaspoons cumin seeds, dry-roasted and coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 1/2 pounds russet potatoes, red or Yukon gold potatoes, peeled or unpeeled
1 cup nonfat plain yogurt, whisked until smooth
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
6 to 8 scallion, white parts only, finely chopped
2 tablespoons peanut oil
1 tablespoon peeled minced fresh ginger
1 to 2 fresh green chili pepper, such as serrano, minced with seeds
1/4 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon salt, or to taste

1. Prepare the cumin seeds. Then, in medium pan, cover the potatoes with water, bring to a boil, and cook until tender, about 15 minutes. Drain, let cool, then cut into 3/4-inch pieces. Prepare the cumin seeds. In a medium bowl, mix the yogurt, salt, black pepper, and scallions.

2. Heat the oil in a large skillet over medium-high heat and lightly cook the potatoes, stirring, about 3 minutes. Add the ginger, green chili peppers, cilantro, and salt, and cook, turning as needed, until the potatoes are golden on all sides, about 5 minutes.

3. Transfer to a serving dish and drizzle the yogurt sauce and half the roasted cumin over the potatoes. Mix lightly. Garnish with the remaining cumin and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 212
Calories from Fat: 60

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