Indian Potatoes Recipe

Name: Indian Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 garlic cloves, pressed; 2 teaspoons minced peeled fresh ginger; 1/4 teaspoon turmeric; 1/4 teaspoon ground coriander; 1/4 teaspoon paprika; 2 small russet potatoes, peeled, cut into 1/2-inch cubes; 1 1/3 cups canned low-salt chicken broth; 1 tablespoon fresh lemon juice; Chopped fresh cilantro

Servings: persons

1 tablespoon olive oil
3 garlic cloves, pressed
2 teaspoons minced peeled fresh ginger
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon paprika
2 small russet potatoes, peeled, cut into 1/2-inch cubes
1 1/3 cups canned low-salt chicken broth
1 tablespoon fresh lemon juice
Chopped fresh cilantro

1
Heat oil in heavy large nonstick skillet over medium heat.
2
Add garlic, ginger, turmeric, coriander and paprika and saute 1 minute.
3
Mix in potatoes, then broth.
4
Cover and cook 5 minutes.
5
Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more.
6
Season generously with salt and pepper.
7
Drizzle lemon juice over.
8
Sprinkle with chopped cilantro and serve.

305

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 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 garlic cloves, pressed, 2 teaspoons minced peeled fresh ginger, 1/4 teaspoon turmeric, and more.

Yes, Indian Potatoes 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.

Indian Potatoes

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