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Indian New Potatoes with Turmeric

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Turmeric has an ingredient that recent research suggests could help in the fight against Alzheimer’s disease. It also tastes good and is an ingredient found in Indian curry spice blends. Get a bit of that flavor, and a dose of the golden spice turmeric, in this recipe from Aliza Green’s “Field Guide to Herbs and Spices.”

You can also add turmeric to homemade mayonnaise, for a bright yellow color, to rice or couscous, or to vegetables such as cauliflower, beans and lentils.

This recipe calls for a variety of spices for dressing up new potatoes, elevating the bland potato to something special.

Indian New Potatoes with Turmeric

1 1/2 pounds unpeeled new potatoes, cut in small dice
6 tablespoons vegetable oil
Pinch asafetida (optional)
1 tablespoon black mustard seeds
1 teaspoon cumin seed
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Salt, to taste

After washing and dicing the potatoes, put the oil in a wok or frying pan over medium heat. When hot, add the pinch of asafedita (optionsl) along with the black mustard seeds and cumin seeds. Stir in the potatoes. Sprinkle in turmeric and cook, shaking often, for about 15 minutes or until the potatoes are lightly browned and almost cooked through.  Sprinkle in 1 teaspoon ground coriander, 1 teaspoon ground cumin and 1/2 teaspoon cayenne and salt, to taste. Drain any excess oil from the pan before serving.

Serves 3-4.

From Aliza Green, “Field Guide to Herbs and Spices”

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