Categories: side

Ingredients

• 1 to 2 lbs. potatoes, preferably tiny bite-size potatoes
• 2-inch piece ginger, peeled and roughly chopped
• 2 tsp. ground coriander
• 2 Tbsp. vegetable oil
• 1/2 tsp. cumin seeds
• 1 hot green chile (optional)
• 1/2 tsp. salt
• 1 bunch cilantro, chopped

Directions

1. Scrub potatoes clean but do not peel them. If they are bigger than bite-size, cut into large bite-size pieces. Set aside (in a bowl of cold water if they’re cut).

2. Whirl ginger and coriander with 1/4 cup water in a blender. Set aside.

3. In a large saute pan or pot heat oil over high heat. Add cumin seeds and cook until they start changing color, about 30 seconds. Add ginger puree, chiles, and salt. Cook, stirring, until mixture thickens, about 3 minutes.

4. Drain potatoes and add to pan with 1/3 cup water. Cover, reduce heat to medium-low, and cook until potatoes are tender, 15 to 20 minutes.

5. Add cilantro and stir to combine with potatoes. Serve hot or warm sprinkled with garam masala and lemon juice to taste, if you like.

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