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Indian Spiced Potatoes


4 tbsp. EVOO or ghee
2 tsp. each black or brown mustard seeds, yellow mustard seed and cumin seed
1/2 tsp. turmeric
2 lbs. small Yukon gold or fingerling potatoes, halved
1 tsp. salt
1/2 tsp. pepper
2 tsp. coarsely ground coriander seeds
1/2 tsp. ground cumin
1/4 tsp. cayenne or Kashmiri chile powder
1/4 cup roughly chopped cilantro


Heat 2 tbsp. oil and mustard seeds in a large non-stick skillet over med-high heat just until seeds start to pop.  Stir in cumin seeds and turmeric, then stir in potatoes, salt and pepper. 
Reduce heat to med-low and add 1 tbsp. water.  Cover and cook until potatoes are tender, about 20 minutes.  
Add remaining 2 tbsp. oil, coriander, ground cumin and cayenne.  Cook uncovered, turning occasionally, until potatoes are golden, 8-10 minutes. 
Stir in cilantro.

Makes 6 servings.  
Recipe by Joanne Weir from Sunset magazine


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