TURMERIC NEW POTATOES
2 pounds new potatoes
1/4 cup canola oil
1 1/2 cups chopped onion (1 large)
1 teaspoon turmeric
1 tablespoon salt
1/2 teaspoon ground cayenne pepper
1/4 cup water
5 ounces baby spinach (optional)
Wash and scrub potatoes but do not peel. Slice potatoes in 1/4-inch (or slightly thinner) rounds.
Heat oil in heavy frying pan on medium heat for 1 minute. Add onion and saute 5 minutes, or until golden.
Add turmeric, salt and cayenne, stir well and cook 1 minute.
Add potatoes and water and bring to a light boil. Gently stir potatoes. Reduce heat to low, cover and cook about 10 minutes. If potatoes are sticking or burning, add another 1/4 cup water. Gently stir potatoes again. Cover and cook 5 minutes more, or until potatoes are cooked. Potatoes should maintain their shape and not get too soft.
If using spinach, gently stir it in 1 minute before turning off the heat.
Serve warm from frying pan. If you need to reheat potatoes, transfer them to a non-stick frying pan and heat them on low.
Makes 6 servings
Source: Vij's: Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala
2 pounds new potatoes
1/4 cup canola oil
1 1/2 cups chopped onion (1 large)
1 teaspoon turmeric
1 tablespoon salt
1/2 teaspoon ground cayenne pepper
1/4 cup water
5 ounces baby spinach (optional)
Wash and scrub potatoes but do not peel. Slice potatoes in 1/4-inch (or slightly thinner) rounds.
Heat oil in heavy frying pan on medium heat for 1 minute. Add onion and saute 5 minutes, or until golden.
Add turmeric, salt and cayenne, stir well and cook 1 minute.
Add potatoes and water and bring to a light boil. Gently stir potatoes. Reduce heat to low, cover and cook about 10 minutes. If potatoes are sticking or burning, add another 1/4 cup water. Gently stir potatoes again. Cover and cook 5 minutes more, or until potatoes are cooked. Potatoes should maintain their shape and not get too soft.
If using spinach, gently stir it in 1 minute before turning off the heat.
Serve warm from frying pan. If you need to reheat potatoes, transfer them to a non-stick frying pan and heat them on low.
Makes 6 servings
Source: Vij's: Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala
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