Creamed Cumin and Turmeric Potatoes recipe
information
Preparation time: 10 min, Cooking time: about 25 min, Cals per serving: 321
ingredients
550g (1 lb 4 oz) potatoes, peeled and roughly cut
1/2 tsp turmeric
1/2 tsp red chilli powder
2 tbsp vegetable oil
1 tsp cumin seeds
200 g (7 oz) Greek yogurt
100 ml (3 1/2 fl oz) milk
1/2 tsp turmeric
1/2 tsp red chilli powder
2 tbsp vegetable oil
1 tsp cumin seeds
200 g (7 oz) Greek yogurt
100 ml (3 1/2 fl oz) milk
method
1. Cook the potatoes in a pan of boiling salted water for about 10 to 15 minutes until tender. Drain and immediately mix with the turmeric and chilli powder.
2. Heat the oil in a heavy-based pan, add the cumin seeds and cook for 1 minute until they turn nut brown. Add the potatoes and cook for 10 minutes until lightly golden.
3. Add the yogurt, milk and 1/4 tsp salt, lower the heat, cover and cook for 5 minutes. Serve immediately.
2. Heat the oil in a heavy-based pan, add the cumin seeds and cook for 1 minute until they turn nut brown. Add the potatoes and cook for 10 minutes until lightly golden.
3. Add the yogurt, milk and 1/4 tsp salt, lower the heat, cover and cook for 5 minutes. Serve immediately.
serving amount
serves: 4
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more information
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