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for 10 minutes. Add salt & pepper.
Cook the pasta according to package instructions. Drain. Toss the
pasta with the sauce in a serving bowl & garnish with parsley before
serving.
Indian Spiced Potatoes
Recipe By : Sunset Mag. April 98
Serving Size : 4
Recipe By : Sunset Mag. April 98
Serving Size : 4
- 1 Tablespoon salad oil
- 1/4 teaspoon caraway seed
- 1 teaspoon cumin seed
- 1 Cup red onion - finely chopped
- 2 Cloves garlic - minced
- 6 serrano chiles - minced
- 2 teaspoons fresh ginger - minced
- 2 teaspoons turmeric - ground
- 3 Cups potatoes - cooked & diced
- 2 teaspoons cayenne pepper - (fresh if possible)
- 1/4 Cup fresh cilantro - chopped
- 1/4 Cup fresh mint leaves - chopped
- 2 Tablespoons lime juice
- salt
1. In a 10- to 12-inch frying pan over medium-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 min.
2. Add onion, garlic, serranos, and ginger; stir until onion is limp-translucent but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 min.
3. Add Cilantro, mint, lime juice, and salt to taste.
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