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Indian Potatoes

Indian Potatoes


Another Sunset Cookbook recipe using traditional Indian spices in addition to hot chili oil and nonfat sour cream to temper the spicy flavors a bit.

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25


Serves 4

  • 1 1⁄4 lbs small red potatoes, scrubbed

  • 2tablespoons butter (or margarine)

  • 1medium red bell pepper, seeded and cut into thin slivers

  • 1medium onion , cut into thin slivers

  • 1tablespoon ground cumin

  • 1teaspoon ground coriander

  • 1⁄4 teaspoon hot chili oil

  • 1⁄3 cup cilantro, chopped

  • 1⁄2 cup fat free sour cream

  • cilantro leaf

  • salt


  • 01

    Cut potatoes crosswise into 1/4 inch slices. Melt butter in a wide nonstick frying pan or wok over medium high heat. Add potatoes, bell pepper, onion, cumin, coriander, hot chile oil and 3 tablespoons water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes); do not scorch. Add water, 1 tablespoon at a time, if pan appears dry.

  • 02

    Remove pan from heat. Sprinkle potato mixture with chopped cilantro and mix gently. Spoon into a serving bowl, top with sour cream, and garnish with cilantro sprigs. Add salt to taste.



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