Advertisement
Ingredients
1 tablespoon unsalted butter
1 medium onion, diced
3 tablespoons cilantro leaves, chopped
1 teaspoon ground turmeric
A pinch of chile powder, or to taste
1 ½ teaspoons salt
1 pound small potatoes, preferably Yukon Gold, scrubbed and quartered
1 teaspoon garam masala
1 tablespoon lemon juice
Nutritional analysis per serving (4 servings)
24 grams carbs; 8 milligrams cholesterol; 128 calories; 1 gram monounsaturated fat; 2 grams saturated fat; 3 grams fat; 3 grams fiber; 349 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a two-quart sauté pan, melt the butter and sauté the onion on medium-low until translucent, about 5 minutes. Stir in 2 tablespoons of the cilantro, the turmeric, chile powder and salt. Add the potatoes, stir and cook a few minutes to coat with the other ingredients. Reduce heat to low.
- Step 2
Cover and cook about 20 minutes, until almost tender, stirring a few times and adding a little water, if needed, to prevent sticking. Add garam masala and lemon juice. Continue cooking, covered, another 5 to 10 minutes, until potatoes are tender. Remove from heat, transfer to a serving dish and shower with remaining cilantro.
Private Notes
Comments
Excellent, easy. Used Chimayo red chile powder but Hatch would also work. Chimayo is a village near Abiquiqu (but you have to go south to Espanola then north to reach it) and Chimayo red has a nice flavor because of the soil--worth looking for. I taught school in Gallina and would pass her ranch every time I went into Espanola or Santa Fe for groceries.
Straightforward and easy. But hold the salt! 1.5tsp made it virtually inedible. I would try 3/4 tsp, max.
This is so good. Served it on potato rolls. Delicious.
Excellent, easy. Used Chimayo red chile powder but Hatch would also work. Chimayo is a village near Abiquiqu (but you have to go south to Espanola then north to reach it) and Chimayo red has a nice flavor because of the soil--worth looking for. I taught school in Gallina and would pass her ranch every time I went into Espanola or Santa Fe for groceries.