- 4 large Idaho potatoes
- 3 Tablespoons olive oil
- 1 Teaspoon cumin seeds
- 1 Tablespoon fresh ginger, minced
- 6 small green chilies, coarsely cut
- 1 Teaspoon coriander seed, lightly roasted and ground in a mortar and pestle
- 1 Teaspoon white pepper
- 1 Teaspoon ground nutmeg
- 3/4 Teaspoons salt
- 1/2 Cup broth or water
- 1 Teaspoon lemon juice
- 1 Tablespoon freshly chopped cilantro
Peel potatoes and cut into thick slices.
Set aside in a bowl of cold water.
Heat oil in a heavy bottom large frying pan or cast iron frying pan, making sure not to overheat.
Add cumin seeds and cook until they pop and are dark brown.
Add ginger and green chilies and cook on low fire for 2 minutes.
Add drained potatoes, crushed coriander, white pepper, nutmeg, and salt and stir to cook for a few minutes (about 5 minutes) on low heat.
Add water, mix well, cover and cook on low fire for 20 minutes, turning the slices to caramelize on both sides.
Cover and simmer for around 10 to 15 minutes until they are fork-tender.
You may need less time.
If the water dries out, sprinkle a few tablespoons of water to prevent burning.
Sprinkle on the lemon juice and mix well.
Transfer to a platter and sprinkle on chopped cilantro to serve.
These potatoes could be a snack or a side dish, as you prefer.