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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.
Preparation Time : 10
Cook Time : 15
Total Time : 25
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
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.
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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