This mildy spicy cilantro sauce is an excellent match for potatoes, and particularly suited to new potatoes (both true new potatoes that are harvested with super-thin skins and come in a range of sizes and the teeny-tiny bite-size potatoes often labeled "new potatoes" at markets).
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 to 2 lbs. potatoes, preferably tiny bite-size potatoes
- 2-inch piece ginger, peeled and roughly chopped
- 2 tsp. ground coriander
- 2 Tbsp. vegetable or grapeseed oil
- 1/2 tsp. cumin seeds
- 1 hot green chile (optional)
- 1/2 tsp. salt
- 1 bunch cilantro, chopped
- Garam masala (optional)
- Lemon juice (optional)
Preparation:
- Scrub potatoes clean but do not peel them. If they are bigger than bite-size, cut into large bite-size pieces. Set aside (in a bowl of cold water if they're cut).
- Whirl ginger and coriander with 1/4 cup water in a blender. Set aside.
- In a large saute pan or pot heat oil over high heat. Add cumin seeds and cook until they start changing color, about 30 seconds. Add ginger puree, chiles, and salt. Cook, stirring, until mixture thickens, about 3 minutes.
- Drain potatoes and add to pan with 1/3 cup water. Cover, reduce heat to medium-low, and cook until potatoes are tender, 15 to 20 minutes.
- Add cilantro and stir to combine with potatoes. Serve hot or warm sprinkled with garam masala and lemon juice to taste, if you like.
Makes 6 servings Potatoes In Cilantro Sauce.
