Ingredients:
2 tablespoons vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon caraway seeds
3/4 teaspoon cumin seeds
1/4 teaspoon ground coriander
1/2 cup finely chopped red onions
3 cloves garlic, minced
1 hot chili peppers, seeded and finely chopped ( amount to taste)
1 teaspoon minced fresh ginger
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 1/2 cups cooked diced new potatoes
2 tablespoons chopped cilantro ( fresh coriander)
2 tablespoons chopped fresh mint
1 limes, juiced
salt, to taste
black pepper, to taste
Directions:
In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
Add the onion and cook 1 minute.
Add the garlic, hot chile, and ginger, and cook until the onion is tender.
Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
Warm the dish through until hot and garnish with the cilantro and mint leaves.
Serve hot.
Servings: 4
Time preparation: 25 min.
Time total: 33 min.