Yields Makes 4 servings

How to Make It

Step 1
1

In a 10- to 12-inch frying pan over medium-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 minutes.

Step 2
2

Add onion, garlic, serranos, and ginger; stir until onion is limp but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 minutes.

Step 3
3

Add cilantro, mint, and lime juice. Mix, then add salt to taste.

Ingredients

 1 tablespoon salad oil
 1/4 teaspoon caraway seed
 1 teaspoon cumin seed
 1 cup finely chopped red onion
 2 cloves garlic, minced
 6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and minced
 2 teaspoons minced fresh ginger
 2 teaspoons ground dried turmeric
 3 cups diced cooked thin-skinned potatoes
 1 to 2 teaspoons minced fresh cayenne chili or ground dried cayenne
 1/4 cup chopped fresh cilantro
 1/4 cup chopped fresh mint leaves
 2 tablespoons lime juice
  Salt

Directions

Step 1
1

In a 10- to 12-inch frying pan over medium-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 minutes.

Step 2
2

Add onion, garlic, serranos, and ginger; stir until onion is limp but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 minutes.

Step 3
3

Add cilantro, mint, and lime juice. Mix, then add salt to taste.

Indian Spiced Potatoes