Chili potatoes (haree bharee aloo)
1 pound russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, submerged in cold water to prevent browning
1 cup tightly packed fresh mint leaves
1 cup tightly packed fresh cilantro leaves and tender stems
3 to 5 green Thai chilies, or serrano chilies, or to taste (use less for milder version), stems removed
1 tablespoon canola oil
1 teaspoon cumin seeds
1 cup finely chopped red onion
1 tablespoon ginger paste, see Vibrant Chicken recipe, cook's notes
2 teaspoons garlic paste, see Vibrant Chicken recipe, cook's notes
2 teaspoons coarse salt
Makes 6 servings.
Drain potatoes. In food processor, combine mint, cilantro and chilies; pulse until minced, scraping down inside of bowl as necessary.
Heat oil in medium-size saucepan over medium-high heat. Sprinkle in cumin seeds, which will instantly turn reddish brown and fragrant. Add onion, ginger paste and garlic paste; cook, stirring occasionally, until onion is translucent, about 1 minute.
Add potatoes, 1 cup water, salt and minced herb mixture. Stir once or twice. Bring to boil on high heat. Lower heat to medium; cover pan and cook (stirring occasionally to prevent potatoes from sticking), until they are fork tender and sauce has thickened slightly, 15 to 18 minutes.
Nutritional information (per servings): Calories 101 (45 percent from fat), protein 1.8 g, carbohydrates 11.2 g, fat 5.2 g (saturated 0.5 g), cholesterol 0.2 mg, sodium 85 mg, fiber 1.7 g.