East Indian-Inspired Potatoes With Mint Recipe

Name: East Indian-Inspired Potatoes With Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raisins (golden raisins if available. I used a mix of flame and golden raisins and currants); 5 medium russet potatoes, peeled and cubed; 1 tablespoon olive oil or 1 tablespoon ghee; 1 red onion, peeled and diced; 2 -3 green chili peppers, seeded, membrane removed and minced (I used only one chili pepper. Depends on how spicy you want the dish.); 2 teaspoons fresh ginger, grated; 1 teaspoon turmeric, approximately (I was fortunate to have fresh turmeric on hand for this recipe); 2 garlic cloves, peeled and minced; 2 teaspoons fennel seeds; 1 1/2 teaspoons cumin seeds; 2 teaspoons lemon juice; 1 teaspoon ground black pepper; salt, to taste; 2 -3 tablespoons fresh spearmint, minced (fresh only!); Garnish; lemon wedge; spearmint; 2 -3 tablespoons fresh cilantro (fresh only!)

Servings: persons

1/2 cup raisins (golden raisins if available. I used a mix of flame and golden raisins and currants)
5 medium russet potatoes, peeled and cubed
1 tablespoon olive oil or 1 tablespoon ghee
1 red onion, peeled and diced
2 -3 green chili peppers, seeded, membrane removed and minced (I used only one chili pepper. Depends on how spicy you want the dish.)
2 teaspoons fresh ginger, grated
1 teaspoon turmeric, approximately (I was fortunate to have fresh turmeric on hand for this recipe)
2 garlic cloves, peeled and minced
2 teaspoons fennel seeds
1 1/2 teaspoons cumin seeds
2 teaspoons lemon juice
1 teaspoon ground black pepper
salt, to taste
2 -3 tablespoons fresh spearmint, minced (fresh only!)
Garnish
lemon wedge
spearmint
2 -3 tablespoons fresh cilantro (fresh only!)

1
Soak raisins in 1 cup very hot water for 10 minutes until plump. Drain and set aside.
2
Cook the potatoes in a large pot of salted boiling water for 10-12 minutes or *just* until fork tender. Do not overcook.
3
Drain potatoes and set aside.
4
Heat olive oil or ghee over medium heat in large saute pan.
5
Add the red onions, drained raisins, chili peppers, ginger, turmeric, garlic, cumin seeds and fennel seeds. Cook for 10 minutes, stirring occasionally.
6
Stir in the potatoes and most of the spearmint (saving the remaining spearmint for garnish.) Stir to coat the potatoes.
7
Toss with lemon juice; season with salt and pepper.
8
Transfer to a serving bowl or platter and garnish with lemon wedges and fresh cilantro.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup raisins (golden raisins if available. I used a mix of flame and golden raisins and currants), 5 medium russet potatoes, peeled and cubed, 1 tablespoon olive oil or 1 tablespoon ghee, 1 red onion, peeled and diced, and more.

Yes, East Indian-Inspired Potatoes With Mint falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

East Indian-Inspired Potatoes With Mint

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