35 minutes
A delicious and aromatic dish featuring new potatoes spiced with ginger, turmeric, and cilantro, perfect as a side for various meals.
New Potatoes, washed and diced
each
Ginger, peeled and coarsely chopped
0.25 inches
Turmeric Powder
teaspoons
tablespoons
Whole Cumin Seeds
teaspoons
Fresh Hot Green Chili, finely sliced
each
teaspoons
Cilantro (Chinese Parsley), chopped
cups
teaspoons
teaspoons
tablespoons
tablespoons
1. Prep Potatoes
Thoroughly rinse the new potatoes and cut them into quarters lengthwise before dicing. Immerse the diced potatoes in a bowl of cold water to prevent browning.
2. Ginger-Turmeric Paste
In a blender, combine the chopped ginger, ground turmeric, and 3 tablespoons of water. Blend until you achieve a smooth paste.
3. Toast Cumin
Warm the vegetable oil in a large, heavy-bottomed pot over medium heat. Toss in the cumin seeds and wait for them to sizzle and darken slightly, which takes about 10-20 seconds.
4. Spice Infusion
Add the ginger-turmeric paste to the pot, sautéing for 1 minute. Introduce the sliced green chili if using, and cook for an additional 30 seconds.
5. Potato Sauté
Drain the potatoes and transfer them into the pot. Stir-fry for about 5 minutes, making sure to scrape any bits from the bottom of the pan.
6. Herb and Spice Integration
Mix in the chopped cilantro, slightly lower the heat, and continue to fry for 5 more minutes, stirring delicately. Season with salt, garam masala, ground coriander, lemon juice, and cayenne pepper (if not using the green chili), then add 3 tablespoons of warm water. Combine everything gently, scrape the bottom of the pot, and cover.
7. Slow Cook to Perfection
Adjust the heat to very low and allow the potatoes to cook for about 25 minutes, or until tender. Stir gently every 10 minutes to ensure even cooking without breaking the potatoes.
Small new potatoes or baby potatoes are ideal because they have a waxy texture and thin skins, which hold up well to roasting and absorb flavors beautifully. Look for firm potatoes with no green spots or sprouts.
Use high-quality ground turmeric, cumin, and other spices. Toasting the spices in a dry pan for a minute before adding them to the potatoes can enhance their flavors and give the dish more depth.
Spread the potatoes out in a single layer with space between them. Overcrowding can cause them to steam rather than roast, preventing a crisp exterior.
Roast the potatoes at a high temperature (around 425°F or 220°C) and flip them halfway through the cooking time to ensure even browning and a crispy exterior.
Before roasting, parboil the potatoes in salted water for about 10 minutes, or until they're slightly tender but not fully cooked. This starts the cooking process and ensures that the insides will be tender by the time the outsides are golden and crisp.
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