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My review
Curried Cumin Potatoes
DRAGONSBANE
"A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish."
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Ingredients
35 m servings 128 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts
Per Serving: 128 calories; 4 g fat; 21.4 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 451 mg sodium. Full nutrition
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Reviews
Read all reviews 6488 Ratings
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Most helpful positive review
1/4/2005
Delicious! I have one suggestion. When I was in Nepal a year ago, I watched someone make this recipe, only minus the cilantro (a delicious variation!) and I think with some red pepper. To mak...
Most helpful critical review
7/31/2010
I just made these with the recommended spices, but it was quite bland. Next time I will double the spices and add fresh minced garlic. Hope this is helpful! This recipe has potential, I'll try a...
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1/4/2005
Delicious! I have one suggestion. When I was in Nepal a year ago, I watched someone make this recipe, only minus the cilantro (a delicious variation!) and I think with some red pepper. To mak...
9/16/2007
A truly delicious side dish! We had it with Basmati rice and Indian Chicken Curry II. I did follow the advice of a previous reviewer and reduced the salt to just 1 tsp.. It was excellent.
1/5/2004
A Keeper - you must like cumin and curry!!! Had to use regular potatoes - put them whole in jackets in water, brought to boil, boiled another 20 min. When cooled, peeled off jackets. Cut potat...
4/15/2007
I made this dish last night and it was a huge hit! I also added liquid because I wanted more of a curry dish than a dry dish. I cut the potatoes first and then boiled them. I also used half of t...
3/29/2004
Chef Brian Aragon wrote: "A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish." "Curry" is a generic...
7/29/2008
YUM!! I thought I did boil the potatoes too long because they got squishy in the skillet but they did turn out well! I had to use cumin powder since I didn't have cumin and my curry powder alrea...
6/9/2009
Great taste! My daughter made this, using the salt called for, and we found that when going from basically a no salt diet to this, it was way too much! The flavor of the spices was lively, so ...
1/29/2008
These were pretty good! All I had on hand were small-ish baking potatoes so I used those. I also omitted the oil and used cooking spray instead to make it healthier. I agree with other reviewers...
5/18/2010
Enjoyable recipe, I think next time I am going to try using the same ingredients but roast in the oven instead, also think I will reduce the turmeric to 1 teaspoon. Thank you for sharing.