Fiery Indian Potatoes

This unusual potato dish is not for the faint of heart, for the chili component can singe your eyebrows. Yet it is a delicious dish and pairs well with thick plain yogurt or as an accompaniment to other vegetarian dishes. Look for the Indian red chili powder at an Indian market; otherwise, use ground cayenne.

6  large potatoes, peeled and cubed
3 tablespoons vegetable oil, or more as needed
5  {dried red chiles}, or to taste, crushed
1 tablespoon mustard seeds
1 teaspoon ground turmeric
1 teaspoon red chili powder or 1 teaspoon ground cayenne
 {salt}, to taste
 freshly ground {black pepper}
1 tablespoon ground coriander
1 cup chopped fresh cilantro for garnish
Steam the potato cubes until tender. Set aside.

Heat the oil in a large skillet or wok, and sauté the potatoes for 2 minutes. Add the chiles, mustard seeds, turmeric, chili powder, salt, and pepper and continue cooking over medium heat, stirring, until the seasonings are well mixed and the potatoes begin to brown. Stir in the coriander, garnish with the cilantro, and serve.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 25 min

Servings: 6

Recipe By: Alexandra Greeley

From:  The Everything Guide to Being Vegetarian
Used with permission of Adams Media, an F+W Media, Inc. Co

Nutrition Facts
As prepared, each serving contains 370 calories, 8g total fat, 30mg sodium, 69g total carbohydrate and 9g protein.