Serves: 4
Total Calories: 180

1 1/2 to 2 teaspoons Chaat Masala or store-bought
1 1/2 pounds small red potatoes, unpeeled
2 tablespoons olive oil
1 teaspoon cumin seeds
1 1/2 teaspoons grated lemon peels (zest)
1 tablespoon minced fresh mint leaves
1 fresh green chili pepper, such as serrano, minced with seeds
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
2 to 3 tablespoons fresh lemon juice

1. Prepare the chaat masala. In a medium pot, cover the potatoes with water, bring to a boil, and cook until tender, about 15 minutes. Drain, let cool then cut into 1/2-inch pieces. (Do not remove the skin.)

2. In a large skillet, heat the oil over medium-high heat and add first the cumin seeds, then the lemon peel, mint, and green chili pepper. Cook, shaking the skillet, about 30 seconds. Add the potatoes and salt and cook, turning the potatoes as needed, until golden on all sides, about 7 minutes. Reduce the heat if they start to brown too quickly.

3. Add the cilantro and lemon juice, cook another minute, then mix in half the chaat masala. Transfer to a serving dish. Sprinkle with the remaining chaat masala and serve warm or at room temperature.

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: 180
Calories from Fat: 60

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